Food, Environment, and Health -- Components of Food -- Carbohydrates -- Fats -- Proteins -- Vitamins -- Minerals -- Water -- Roughage -- Food Security: Hunger and Access to Food -- Food Systems, Nutrition, and Public Health -- Impact of Diet and Food Choices on Our Environment -- Working Together toward a Food System that Nurtures Health and Sustainability -- Principles of Food Safety -- Farming, Supply Chain, and Food Safety -- Agriculture Practices and Food Safety -- Common Hazards to the Safety of Food -- Foodborne Outbreak -- Food Sanitation, Safety, and Hygiene -- Principles of Food Hygiene -- Sanitation Facilities and Pest Management -- Principles of Food Facility Design for Proper Sanitation -- Food Safety Programs and Hazard Analysis and Critical Control Points -- Prerequisite Programs -- Good Manufacturing Practices -- Good Hygienic Practices -- Sanitary Standard Operating Procedures -- Preoperational SSOPs -- Operational SSOPs -- Hazard Analysis and Critical Control Points -- Principles of HACCP -- HACCP Implementation -- Total Quality Management -- Food Traceability -- Uses of Traceability -- Principles of Food Traceability -- Essential Components in Food Traceability Systems -- Techniques Used for Food Traceability -- International Food Safety Authorities Network -- Risks and Controls in the Food Chain -- History of Food Safety and Traditional Food Safety Systems -- Food Safety and Globalization of the Food Chain -- Food Safety Challenges in the Global Food Safety Chain -- Challenges within the Food Supply Chain -- Science-Based Approach to Food Safety -- Food Safety Risk Analysis -- Risk Assessment -- Risk Management -- Risk Communication -- Risk Analysis and Hazard Analysis and Critical Control Points -- Strategies and Controls for Food Safety -- Food Quality -- Food Quality Evaluation -- Sensory Analysis -- Physical Analysis -- Microbiological Analysis -- Chemical Analysis -- Examination of Labels -- Field Examination -- Management and Maintenance of Quality -- Quality Planning -- Quality Assurance -- Quality Control -- Principles of Quality Management -- Good Manufacturing Practices and Standard Operating Procedures -- Techniques and Methods of Quality Improvement -- International Organization for Standardization -- ISO 9004:2009 -- ISO/IEC 15504 and ISO/IEC 33001:2015 -- Quality Function Deployment -- Kaizen -- Zero Defect Program -- Six Sigma -- PDCA -- Quality Circle -- Taguchi Methods -- Lean Manufacturing -- Kansei Engineering -- Total Quality Management -- Theory of Inventive Problem Solving -- Business Process Reengineering -- VDA 6.1 -- Object-Oriented Quality and Risk Management -- Continuous Quality Improvement Process -- Quality Management Software -- Accreditation of Laboratories -- Planning for Quality and Quality Management Plan -- Quality Management Plan -- Management of Food Safety -- Challenges in Food Safety Management -- Mandatory versus Voluntary Approaches to Food Safety -- National Food Safety Regulations, Laws, and Standards -- The United States and Food Safety Legislation -- Food Safety Regulations in the European Union -- Food Standards Australia New Zealand -- Codex Alimentarius -- International Food Safety Authorities Network -- Food Safety and Asia -- ASEAN Food Safety Network -- Africa and Food Safety -- Food Safety in South America -- Prerequisite Programs -- Global Food Safety Initiative -- Standards for the Primary Sector -- GLOBALG. A.P. -- Canadian Horticultural Council On-Farm Food Safety Program -- Global Aquaculture Alliance Seafood Processing Standard -- Global Food Safety Standards for the Food Industry -- British Retail Consortium Global Standard for Food Safety Issue 6 -- BRC/IOP Global Standard for Packaging and Packaging Materials Issue 4 -- International Featured Standard Food Version 6 -- Global Red Meat Standard Version 4.1 -- Food Safety System Certification 22000 -- Food Safety Standard for all Sectors -- Safe Quality Food Code Seventh Edition Level 2 -- Food Safety Assurance Systems -- Objectives of the Food Safety Management System -- Food Assurance Strategy -- Food Safety Management System: Overall Management of Food Safety -- Planning for FSMS -- Initiation Phase -- Organizing for the Implementation Phase -- Implementation and Execution Phase -- Monitoring, Controlling, and Evaluation Phase -- Auditing of FSMS -- Steps in Conducting an Audit -- Food Safety Audit -- Types of Food Safety Audits -- Internal Auditing -- Strategies for Achieving Food Safety -- Consumer First: Rights and Legislations -- Challenges in Food Safety -- Purpose and Goals of Formulating Strategies -- Strategies for Achieving Food Safety -- National Food Control System and Developing a National Food Control Strategy -- Collection of Information -- Development of Strategy -- Strengthening Organizational Structures for National Food Control Systems -- Multiple Agency System -- Single Agency System -- Integrated System -- Compliance and Enforcement Strategy -- Principles -- Approach -- Food Standards Agency Strategic Plan 2015 -- 2020 (UK) -- EMPRES Food Safety Strategic Plan -- Suggestions for Improvements in Planning Delivery of Safe Food.