Science and Strategies for Safe Food

2.6.4.1.6 Principle 6: Establish Procedures for Ensuring the HACCP System Is Working as Intended -- 2.6.4.1.7 Principle 7: Establish Recordkeeping Procedures -- 2.6.4.2 HACCP Implementation -- 2.6.4.2.1 Preparatory Steps -- 2.6.4.2.2 I mplementation Steps -- 2.6.4.2.3 Additional Steps -- 2.6.4.2.4 Problems Occurring during Implementation -- 2.6.5 Total Quality Management -- 2.7 Food Traceability -- 2.7.1 Uses of Traceability -- 2.7.2 Principles of Food Traceability -- 2.7.3 Essential Components in Food Traceability Systems -- 2.7.4 Techniques Used for Food Traceability -- 2.7.5 International Food Safety Authorities Network -- References -- Chapter 3: Risks and Controls in the Food Chain -- 3.1 History of Food Safety and Traditional Food Safety Systems -- 3.2 Food Safety and Globalization of the Food Chain -- 3.3 Food Safety Challenges in the Global Food Safety Chain -- 3.4 Challenges within the Food Supply Chain -- 3.5 Science-Based Approach to Food Safety -- 3.6 Food Safety Risk Analysis -- 3.6.1 Risk Assessment -- 3.6.2 Risk Management -- 3.6.3 Risk Communication -- 3.7 Risk Analysis and Hazard Analysis and Critical Control Points -- 3.8 Strategies and Controls for Food Safety -- References -- Chapter 4: Food Quality -- 4.1 Introduction -- 4.2 Food Quality Evaluation -- 4.2.1 Sensory Analysis -- 4.2.2 Physical Analysis -- 4.2.3 Microbiological Analysis -- 4.2.4 Chemical Analysis -- 4.2.5 Examination of Labels -- 4.2.6 Field Examination -- 4.3 Management and Maintenance of Quality -- 4.3.1 Quality Planning -- 4.3.2 Quality Assurance -- 4.3.3 Quality Control -- 4.4 Principles of Quality Management -- 4.5 Good Manufacturing Practices and Standard Operating Procedures -- 4.6 Techniques and Methods of Quality Improvement -- 4.6.1 International Organization for Standardization -- 4.6.1.1 ISO 9004:2009