Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
Unit 2 Issues in Food Safety
Unit 3 GMP and SSOP
Unit 4 HACCP
Unit 5 Food Risk Analysis
Unit 6 Food Quality
Unit 7 Food Quality Management
Unit 8 Quality Control Tools
Unit 9 Crisis Management for Food Industry
Unit 10 Foods Entry-Exit Inspection and Quarantine
Chapter 2 Food Chemistry and Nutrition
Unit 1 Water
Unit 2 Carbohydrates
Unit 3 Fats
Unit 4 Proteins
Unit 5 Vitamins
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