Chapter 1 Food Safety and Management Unit 1 Overview of Food Safety　　1.1 Definition of Food Safety　　1.2 Hazards Associated with Foods　　　1.2.1 Biological Hazards　　　1.2.2 Chemical Hazards　　　1.2.3 Physical Hazards　　1.3 History of Food Safety　Unit 2 Issues in Food Safety 　　2.1 Acrylamide　　2.2 Food Allergies　　2.3 Genetically Modified Food　　2.4 Mad Cow Disease　　2.5 Food Irradiation　　2.6 Pesticides　Unit 3 GMP and SSOP　　3.1 Good Manufacturing Practice　　　3.1.1 Personnel　　　3.1.2 Buildings and Facilities　　　3.1.3 Production and Process　　3.2 Sanitation Standard Operating Procedures　Unit 4 HACCP　　4.1 Principles of the HACCP System　　4.2 Exeucating a HACCP Plan　Unit 5 Food Risk Analysis　　5.1 Risk Analysis　　　　Process of Risk Analysis　　5.2 Risk Assessment　　5.3 Risk Management　　　General Principles of Food Safety Risk Management　　5.4 Risk Communication　Unit 6 Food Quality　　6.1 Definition Of Food Quality　　6.2 Quality Attributes　　6.3 Quality Factors in Foods　　　6.3.1 Appearance Factors　　　6.3.2 Textural Factors　　　6.3.3 Flavor Factors　　　6.3.4 Additional Quality Factors　Unit 7 Food Quality Management　　7.1 Functions of Quality Management　　7.2 Principles of Quality Management　　7.3 Quality Design　　7.4 Quality Control　　7.5 Quality Assurance　　7.6 Quality Improvement　Unit 8 Quality Control Tools　　8.1 Check Sheet　　8.2 Flow Chart　　8.3 Cause and Effect Diagram　　8.4 Control Chart　　8.5 Histogram　　8.6 Scatter Plot　　8.7 Pareto Diagram　　8.8 Summary　Unit 9 Crisis Management for Food Industry　　9.1 Crisis Definitions　　　9.1.1 Sudden Crisis　　　9.1.2 Smoldering Crisis　　9.2 Crisis Management　　9.3 International Crisis Management　Unit 10 Foods Entry-Exit Inspection and Quarantine　　10.1 Introduction to Foods Entry-Exit Inspection　and　Quarantine 　　　10.1.1 Inspection　　　10.1.2 Quarantine　　10.2 China's Entry-Exit Commodity Inspection and Quarantine System　　　10.2.1 Inspection and Quarantine Authorities　　　10.2.2 Main Inspection and Quarantine Operation　　　10.2.3 Functions of the Inspection and Quarantine Statement and Certificate　　10.3 Supervision and Inspection of FoodstuffsChapter 2 Basic Knowledge of Food Science　Unit 1 Food Ingredients and Nutrition　Unit 2 Sterilized Milk and Milk Products　Unit 3 Meat　Unit 4 EggsReference Materials