Detailed Table of Contents

Chapter 1: Pasteurized-Chilled (Minimally Processed) Foods vs. Commercially Sterilized Foods
Commercially Sterilized Foods
Pasteurized-Chilled (Minimally Processed) Foods
What are minimally processed foods?
Sous vide / Chilled Foods
Storage Stability
Two Basic Packaging Aspects for Chilled Foods:  Package-Cook or Cook-Package
The History of Chilled Food
Chilled Food Production Factors

Chapter 2: Total Quality Management vs. Government Regulations
Management:  The Critical Factor in Quality
Total Quality Management
Government Regulatory Agencies
Regulating Quality
Regulating Safety and Fraud
ISO 9000 and ANSI/ASQC Q91-1987
Outline of ISO-9000 Development Standards
The Malcolm Baldrige Award for National Excellence
American Society for Quality Control
Institute of Food Technologists
International Association for Food Protection

Chapter 3: What Is HACCP-Based Total Quality Management?
Total Quality Management (Company Wide Quality Improvement)
Quality Control, Quality Assurance, and Quality Improvement
Customer Satisfaction
Total Quality Management Cycle
Management Process
Food Processing Policies, Procedures, and Standards
Retail Food Policies, Procedures, and Standards
The Defect Prevention Process
Employee Certification
Organization for Total Quality Management
The Problem-Cause-Removal-Prevention Process
Total Quality Management Team
Problem Solving Documentation
The HITM 10-Step Total Quality Management Program
Fundamentals for Achieving Quality-Assured Performance

Chapter 4: What Is HACCP?
HACCP (Hazard Analysis and Critical Control Points)
History of HACCP
Terms and Definitions Used in HACCP-Based Operations
Hazards in the Food System
What Documents Should be Used to Provide the Fundamental Guidance for a HACCP Plan?
NACMCF-Adapted Generic 5-column HACCP Plan
Food Operations Risk Management
Codex Alimentarius HACCP
FDA Fisheries HACCP
FDA Commercial Food Process HACCP
FDA Retail HACCP Principles Guide
Food Process Hazard Control Guidelines
Menu HACCP Categorization with Examples
QA Recipe Flow
Chicken Cacciatore QA Recipe Flow
Quality-Assured HACCP Recipe Procedures
HITM Principles of HACCP
Concepts Underlying HACCP
Questions to Ask and Information to Gather When Doing a Hazard Identification Safety-Assured Product Process Analysis
What is Hazard Analysis?
HACCP Assumes that the World is Always Contaminated
Foods Associated with Foodborne Illness Incidents
What Hazards Must Be Controlled?
What Is a Critical Control?
HACCP, A Pre-Control Process
Regulatory Inspections
Critical Control Points in the Sequence of Illness, Disease and Injury Causation

Chapter 5: The System for HACCP-Based Food Safety Assurance
Safety:  A Part of Quality
Safety Assurance
The System for HACCP-Based Food Safety Assurance
Hazards and Controls in Retail Foodservice, Market, Vending, and Home
Hazards and Basic Controls in the Food Environment
Error-Cause-Prevention Analysis for Foodservice Foodborne Illness Prevention
Foodborne Illness Hazards and Control Policies, Procedures, and Standards for Pasteurized-Chilled Food Systems
Development of Motivated Employees to Error-Free Task Performance

Chapter 6: Pathogenic Substances in Food
Reports of Foodborne Outbreaks
Foodborne Illness Factors
How to Determine Whether a Food is Hazardous
Types of Illness from a Control Viewpoint
Pasteurization vs. Sterilization
Pathogenic Substances in Food and Water
Estimated Number of Foodborne Illness Cases
Major Hazards Associated with Food Groups
Documented Foodborne Outbreaks and Vehicles of Transmission
National Research Council (NRC) List
Organisms Grouped by Hazard Severity
Foodborne Illness Thresholds and Quality Levels
Complications Observed After Illness

Chapter 7: Nutrition and Nutrition Retention
Dietary goals
Dietary Guidelines, 2005
Nutritional Labeling
Thermal Processing and Its Effect on Food
Optimizing Nutrient Retention During Thermal Processing of Food
Time-Temperature Sterilization
Stability of Nutrients

Chapter 8: Events that Lead to Foodborne Illness and Injury
Cause Analysis
Factors that Contribute to Foodborne Outbreaks
Events Leading to Foodborne Illness in the United States, 1973-1982
Analysis of the Factors that Cause Foodborne Illness and Injury
Components of Food Hazard Analysis

Chapter 9: Separating Process and Product Attributes and Variables Into Safety, Regulatory, and Quality Attributes and Variables 
Process and Product Attributes and Variables:  The Key to QC, QA, and QI
Government vs. Industry Control
Safety, Regulatory, and Quality Attributes and Variables
Sensory Evaluation of Food
Recipe Attributes
Classes of Defects
Control Charts
Reacting to Control Charts
Out of Control Symbols

Chapter 10: Sampling:  To Determine the Performance of the System
Normal Contamination
Guidelines and Standards
Finished Product Sampling
Two-Class Plan
Three-Class Plan