本书包括食品安全质量管理和食品科学两大部分内容，第一大部分主要包括食品安全、食品质量的概念及其区别；国内外食品安全问题；GMP和 SSOP以及HACCP管理体系；食品安全风险分析；食品质量管理以及食品质量控制工具；食品企业危机与风险及检验检疫管理。第二大部分包括食品的成分和营养；奶与奶制品、肉与肉制品、蛋与蛋制品基础知识。
本书为大专院校食品专业及相关专业教材，也可供从事食品监管检验及进出口贸易的人员参考。

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 Foodstuffs
10.3.1 Inspection of Imported Food
10.3.2 Inspection of Exported Food
10.3.3 Registration of Imported Food and Animal and Plant
10.3.4 Registration of Exported Food and Animal and Plant
10.4 Status and Prospect of China's Food Imports & Exports Safety
10.4.1 Status of China's Food Imports & Exports Safety
10.4.2 Problems and Prospect of China's Food Imports & Exports Safety

Chapter 2 Basic Knowledge of Food Science
Unit 1 Food Ingredients and Nutrition
1.1 Water
1.2 Carbohydrates
1.3 Proteins
1.4 Fats
1.5 Vitamins
1.6 Enzymes
Unit 2 Sterilized Milk and Milk Products
2.1 Cultured Milk Products
2.2 Cheese
Unit 3 Meat
3.1 Techniques of Curing
3.1.1 Dry Curing
3.1.2 Brine Soaking
3.1.3 Brine Injection
3.2 Meat Products
3.2.1 Sectioned and formed products
3.2.2 Sausage cooked after formulation
Unit 4 Eggs
4.1 Foreword
4.2 Structure, Physical Properties and Composition

4.3 Storage of Eggs
4.4 Egg Products
Reference Materials