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Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and It ensures that all persons who handle food have good hygiene practices. Hazard Analysis Critical Control Point (HACCP). HACCP is a means of providing assuranceHand Book of Analysis of Fruits and Vegetables by S Ranganna (THM). 2. Food Analysis Theory and Practices by Pomranz and Meloan (AVI). 3. Quality Control quality and safety of the food supply. All food prod- ucts require analysis as part of a quality management program throughout the development process LEARNING OUTCOMES. Upon completion of this module, students will be able: LO1: to understand and identify food hazards, adulteration and traceability. × PDF Drive offered in: English. Faster previews. Personalized experience. Get started with a FREE account.