Introduction
Threats to Food Safety
Food Safety Issues in a Nutshell
Hazards affecting Food Safety
Newer Approaches to Food Safety
Organic Food
Key Terms
Understanding Food Safety
Introduction
Concepts Related to Food Safety
Sanitation and the Food Industry
Concept, Importance and Manufacture of Safe Food
Integrated Approach to Food Safety
Food Processing and Preservation
Need For Food Processing
Food Preservation Methods
Types of Processing Methods
Effects of Processing, Treatments
Minimal Processing
Key Terms
Food Spoilage
Causes of Food Spoilage
Factors Affecting Spoilage
Changes in Foods Caused by Spoilage Microorganisms
Retarding or Preventing Food Spoilage
Key Terms
Food Storge
Inspection of Food Upon Receipt
Types of Food Storage
Essential Features of Food Storage Areas
High Risk Foods and their Storage
General Storage Guidelines
Key Terms
Temperature Control
Introduction
Foods Requiring Temperature Control
Effects of Temperature on Bacteria
Time-Temperature Control Process
General Recommendations
Key Terms
Micro-Organisms and Food Safety
Introduction – Microorganisms
Draft Lesson
HACCP and Food Safety Management System
Introduction – HACCP
Benifits of HACCP
Principles of HACCP
Guidelines for Application of HACCP Principles
Risk Analysis and Food Safety Management
Introduction
Concept and Process of Risk Analysis
General Principles of Food Safety Risk Management
Total Quality Management
