Safety and Quality Management in Food Processing ........................ AND D.S. BUNKAR

Contents 13.1 Introduction...........................................................................................378 13.2 Post-Harvest Management .....................................................................379 13.3 Good Agricultural and Animal Husbandry Practices ............................383 13.4 Good Manufacturing Practices ..............................................................383 13.5 Food Additives and Colorants ................................................................384 13.6 Inspection and Certification System ......................................................387 13.7 Package Labeling ...................................................................................388