Food Quality Analysis and Food Safety Management

Introduction to Food Quality and Safety

• Differences between quality and safety concepts

• Importance of food safety in public health

• Impact of food quality on consumer confidence

Major Food Hazards

• Biological contaminants (bacteria, viruses, parasites)

• Chemical contaminants (pesticides, heavy metals, food additives)

• Physical contaminants (glass, metals, foreign particles)

Chemical Analysis of Food

• Nutrient analysis (fats, proteins, carbohydrates)

• Estimation of preservatives and artificial colorants

• Detection of chemical contaminants

Microbiological Analysis of Food

• Total bacterial count

• Detection of pathogens (Salmonella, Listeria, etc.)

• Sample collection, transportation, and analysis conditions

Hazard Analysis and Critical Control Points (HACCP) System

• The seven principles of HACCP

• Preparing a HACCP plan within an establishment

• Documentation, monitoring, and updates

ISO 22000 Food Safety Management System

• System components and requirements

• Integration with other quality management systems

• Internal auditing and review mechanisms

Food Establishment Inspection Methods

• Health requirements for factories and restaurants

• Inspection tools and checklists

• Preparing inspection reports and improvement recommendations

Food Safety in the Supply Chain

• Product traceability from source to consumer

• Verifying storage and transportation conditions

• Managing reports and recalling non-compliant products

Good Hygiene and Manufacturing Practices (GHP & GMP)

• Personal hygiene and conduct of workers

• Cleaning of equipment and production environment

• Pest control and cross-contamination prevention

Response to Food Emergencies

• Handling food poisoning cases and reports

• Emergency plans and product recalls

• Communication with regulatory authorities and media