PART Ⅰ AGRI-FOOD SAFETY 1
Unit 1 Agri-Food Safety Hazards 2
Unit 2 Chemical Hazards 11
Unit 3 Agri-Food Additives 21
Unit 4 Bacterial Toxins 30
Unit 5 Genetically Modified Foods 38
Unit 6 Risk Analysis 46
Unit 7 Risk Assessment 52
Unit 8 Agri-Food Safety Assessment Methods 60
Unit 9 Risk Communication 68
Unit 10 WTO Accession and Agri-Food Security in China 76
PART Ⅱ AGRI-FOOD QUALITY 84
Unit 11 The Role of Quality 86
Unit 12 Quality Management 95
Unit 13 HACCP Prerequisite Program Premises and Facilities 105
Unit 14 Sanitation in the Food Industry 114
Unit 15 Salmonella Detection Methods 123
Unit 16 Food Chain Information 133
PART Ⅲ LAWS AND REGULATIONS 141
Unit 17 Regulatory Agencies 141
Unit 18 The HACCP system 150
Unit 19 Good Manufacturing Practices Program 158
Unit 20 ISO Quality system standards 174
Voeabulary 182
Acronyms and Abbreviations 199
Key to Exercises 202