<p>1. Introduction<br> 1.1 Background<br> 1.2 Importance of Food Safety and Quality Assurance<br>2. Food Hazards and Risk Assessment<br> 2.1 Biological Hazards<br> 2.2 Chemical Hazards<br> 2.3 Physical Hazards<br> 2.4 Allergens<br> 2.5 Risk Assessment and Management<br>3. Good Manufacturing Practices (GMP)<br> 3.1 Facility Design and Layout<br> 3.2 Personnel Hygiene and Training<br> 3.3 Sanitation and Cleaning Procedures<br> 3.4 Pest Control<br> 3.5 Equipment and Utensil Maintenance<br>4. Hazard Analysis and Critical Control Points (HACCP)<br> 4.1 Principles of HACCP<br> 4.2 HACCP Plan Development<br> 4.3 Monitoring and Verification<br> 4.4 Corrective Actions<br>5. Food Testing and Inspection<br> 5.1 Microbiological Testing<br> 5.2 Chemical Analysis<br> 5.3 Allergen Testing<br> 5.4 Food Adulteration and Fraud Detection<br> 5.5 Non-Destructive Testing Techniques<br>6. Food Safety Management Systems<br> 6.1 ISO 22000:2018<br> 6.2 Safe Quality Food (SQF) Certification<br> 6.3 British Retail Consortium (BRC) Global Standards<br> 6.4 Global Food Safety Initiative (GFSI)<br>7. Regulatory Framework and Standards<br> 7.1 Food Safety Regulations and Authorities<br> 7.2 Codex Alimentarius<br> 7.3 Food Safety Modernization Act (FSMA)<br> 7.4 International Organization for Standardization (ISO) Standards<br>8. Industry Certifications and Audits<br> 8.1 Good Agricultural Practices (GAP)<br> 8.2 Good Manufacturing Practices (GMP)<br> 8.3 Hazard Analysis and Critical Control Points (HACCP)<br> 8.4 GlobalG.A.P. Certification<br>9. Consumer Perception and Expectations<br> 9.1 Labeling and Packaging Requirements<br> 9.2 Food Allergen Management<br> 9.3 Food Fraud Prevention<br> 9.4 Sustainability and Ethical Considerations<br>10. Future Trends and Challenges<br> 10.1 Emerging Technologies in Food Safety<br> 10.2 Blockchain and Traceability<br> 10.3 Food Safety Culture<br> 10.4 Climate Change and Food Safety<br>11. Conclusion<br> 11.1 Summary of Key Findings<br> 11.2 Recommendations for Future Research<br></p>
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