Chapter 1 Food Safety and Management 1
Unit 1 Overview of Food Safety 1
Unit 2 Issues in Food Safety 8
Unit 3 GMP and SSOP 18
Unit 4 HACCP 27
Unit 5 Food Risk Analysis 31
Unit 6 Food Quality 38
Unit 7 Food Quality Management 45
Unit 8 Quality Control Tools 50
Unit 9 Crisis Management for Food Industry 59
Unit 10 Foods Entry-Exit Inspection and Quarantine 65
Chapter 2 Food Chemistry and Nutrition 72
Unit 1 Water 72
Unit 2 Carbohydrates 75
Unit 3 Fats 78
Unit 4 Proteins 80
Unit 5 Vitamins 83
Unit 6 Minerals 87
Unit 7 Enzymes 93
Unit 8 Nutrition 97
Chapter 3 Food Technology 101
Unit 1 Sterilized Milk and Milk Products Cultured Milk Products 101
Unit 2 Cheese 103
Unit 3 Meat Techniques of Curing Dry Curing 107
Unit 4 Eggs 116
References 119