Unit 2256: Food Quality and Safety

1. Introduction to Food Quality and Safety

• Definition and importance in the food industry
• Factors influencing food quality (e.g., raw materials, processing, storage)
• Factors impacting food safety (e.g., biological, chemical, physical hazards)
• The relationship between food quality and safety

2. Food Contamination and Hazards

• Types of food contamination
  • Biological (bacteria, viruses, parasites)
  • Chemical (pesticides, toxins, allergens)
  • Physical (foreign objects, glass, metal fragments)
• Common sources of contamination
  • Environmental sources
  • Cross-contamination
  • Personnel and equipment
• Potential hazards and risk factors

3. Foodborne Illnesses and Outbreaks

• Common foodborne illnesses
  • Salmonellosis, Listeriosis, E. coli infection, Norovirus
• Causes and modes of transmission
• Symptoms and health impacts
• Outbreak investigation and management
• Preventive measures in food production and consumption

4. Food Safety Regulations and Standards

• Overview of international food safety frameworks
  • Codex Alimentarius
  • WHO and FAO guidelines
• Local and national food safety regulations
• Food safety standards and certifications
  • ISO 22000, BRC, SQF
• Importance of compliance and enforcement

5. Food Processing and Preservation Techniques

• Overview of food processing methods
  • Thermal processing (pasteurization, sterilization)
  • Non-thermal processing (irradiation, high-pressure processing)
• Preservation techniques
  • Refrigeration and freezing
  • Drying, salting, and curing
  • Chemical preservatives
• Impact of processing and preservation on food quality and safety

6. Food Quality Evaluation and Testing

• Sensory evaluation techniques
  • Appearance, taste, texture, aroma
• Chemical analysis methods
  • pH, moisture content, nutrient analysis
• Microbiological testing
  • Pathogen detection, total plate count
• Quality control and assurance measures

7. Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP)

• Principles of GMP
  • Hygiene, sanitation, personnel training
• Introduction to HACCP
  • Seven principles of HACCP
  • Identifying critical control points (CCPs)
  • Monitoring and corrective actions
• Implementation challenges and benefits

8. Food Labeling and Traceability

• Importance of accurate food labeling
• Mandatory label information
  • Nutritional information
  • Allergen declarations
  • Expiry and best-before dates
• Traceability systems
  • Tracking food origin and supply chain
  • Recall procedures

9. Emerging Issues in Food Safety

• Food fraud and economically motivated adulteration
• Genetically Modified Organisms (GMOs) and associated safety concerns
• Impact of climate change on food quality and safety
• Advances in food safety technology
  • Blockchain, rapid testing methods
• Future trends and challenges