Index

Index terms Links

A
Abrasives 68
Activated sludge 124
Adulterated 5
Aerobic lagoons 124
Aerobic microorganisms 16
Air 41 222
Air-conditioning 242
Air curtain 135
Anaerobic lagoons 123
Anaerobic microorganisms 16
Aseptic filling 239
Aseptic packaging 223 236 291
Attitude 301

B
Bacteria 12 13
Aeromonas hydrophila 28
Bacillus cereus 28 308
Bacillus coagulans 16
Bacillus stearothermophilus 16
Campylobacter 25 40
Clostridium botulinum 4 16 21 222
Clostridium perfingens 21
Escherichia coli 0157:H7 27 189
Lactobacilli 16
Lactobacillus thermophilus 16
Listeria 18 26
Listeriamonocytogenes 39 80 175 187
189

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Bacteria (Continued)
Moraxdla Acinetobacter 16
Pseudomonas 16 18 194
Salmonella 4 18 19 21
33 40 44 189
Staphylococci 16
Staphylococcus aureus 4 20
Streptococci 52
Streptococcus faecalis 28
Yersinia enterocolitica 27
Baits 134 142
Barrels 244
Beer 238
Beerstone 239 241 248
Beverages 234
Biochemical oxygen demand (BOD) 115 116
Biofilms 18 237
Biological control 136 143
Birds 129 143
Boils 50
Bottle cleaning 240
Bottle washing 241
Bottles 246 250
Bottling 245
Bottling area 244
Brine curing 205
Brewery 238
Brewing area 240
Bronchitis 52
Buffet or cafeteria service 265
Building design 296
Builders 67
Burns 72
Buying 288

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C
Canned and dry goods 289
Carriers 47
Ceilings 216 253
Centers for Disease Control (CDC) 44
Chambers test 79
Chelating agent 64 67
Chemical contamination 73
Chemical oxygen demand (COD) 117
Chemicals 30 31 42
Cleaners 227
Cleaning 194 260 267
Cleaning cloths 113
Cleaning compounds 59 178 197 239
Acid 66
Alkaline 65
Concentration 68 72
Hazards 69
Mixing 71
Mixtures 69
Solvent 67
Storage 69 72
Temperature 68
Transporting 72
Cleaning equipment 91 226
Brushes 92
Centralized foam cleaning 97
Centralized high-pressure, low-volume system 94
Centralized or portable slurry cleaning 102
Cleaning in place (CIP) 102 227
Cleaning out of place (COP) 108
Combination centralized high-pressure and foam cleaning 227
Foam cleaning 226
Gel cleaning 227
High-pressure steam 93
High-pressure, low-volume cleaning 226

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Cleaning equipment (Continued)
High-pressure water pumps 92
Hot-water wash 93 226
Mechanical abrasives 91
Microprocessor control unit 108
Portable foam cleaning 97
Portable gel cleaning 100
Portable high-pressure, low-volume cleaning equipment 93
Reuse systems 106
Scrapers and squeegees 92
Single-use systems 104
Slurry cleaning 227
Steam guns 92
Water hoses 91
Cleaning in place (CIP) 174 183 224 237
271
see also Cleaning system
Cleaning methods 236
Cleaning out of place (COP) 183
Cleaning procedures 181 228
Cleaning schedule 213 280
Cleaning steps 268
Cleaning system 88
Cleaning in place (CIP) 196
Combination centralized high-pres-sure, low-volume, and foam
cleaning 196
Foam cleaning 195
Gel cleaning 196
Hot-water wash 194
High-pressure, low-volume cleaning 194
Temperature 89
Cleaning tools 269
Cockroaches 130
Control 131
Detection 131
Species 130

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Coffee urns 276
Composting 119
Concentration 183
Construction 176 215 224 252
Contamination 14 39 161 190
221 247 264
during processing 222
Conveyor tracks 237
Cooking 294
Cooling 38 295
Corks 246
Corrective action 157
Corrosion 89
Cost(s) 10 46 89 107
137 151 264
Cream 184
Criteria for QA program 152
Critical control point (CCP) 164 166 200 210
219 291
Critical limits 164 167 210
Cross-contamination 164 285
Crustaceans 212
Culinary steam 237

D
Daily sanitation report 157
Dairy products 39 174 289
Dairy-processing plants 174
Danger zone 294
Deep fat fryer 278
Dehydration 31
Detergent 67
Dishwashing machines 270
Displaying 295
Disposable gloves 54

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Dissolved oxygen 118
Distillery 246
Droppings 138
Dust control 255

E
Eggs 290
Employees 40 265
Emulsification 63
Energy 89
Entrances 216
Environment 41
Environmental Protection Agency (EPA) 6 115
Environmental sampling 91
Enzymes 243
Equipment 40
Equipment cleaning 243 247
Evaluation 230
Eviscerators 203
Exterminator 129
Eyes 51

F
Facility design 252
Facultative microorganisms 16
Feces 52
Fermentation 31
Film deposits 237
Filtration 245
Fin fish 212
Fingernails 50
Fingers 50
First Aid 72
Floatation 122
Floor drains 215 269

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Floor plan 176
Floors 215 243 253 271
Flow diagram 156 164
Flow sheet sampling 91
Flowchart for recipe 291
Food and Drug Administration (FDA) 2 5
Food handlers 46
Food hygiene 2
Food intoxication 20
Food poisoning 20
Food Safety and Inspection Service (FSIS) 2 6
Food sanitation programs 2
Foodborne disease 19 44
Foodborne illness 2 19 22
Foodborne Illness Education Information Center 2
Foodborne infection 38
Foodborne intoxication 38
Foodservice 263
Force 183
Freezers 255
Freezing 31
Frozen foods 289
Fruit fly 133
Fruits 221
Fumigation 134 144 258
Fungi 12
molds 12
yeasts 12

G
Garbage 42
Generational interval 18
Good manufacturing practices (GMPs) 165 255
Griddles 275
Growth cycle 13

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H
Hair 51
Hand dip 50
Handwashing 53 56 297
Hard water 63
Hazard 164
Hazard analysis 165 210
Hazard Analysis Critical Control Points (HACCP) 7 90 163 167
199 210 217 219
240 266
Haze 241
Health Department 4
Heat 30
Hepatitis 13 41 47
Hiring 55 304
Histamine 220
Holding equipment 295
Hoods 275
Housefly 132
Housekeeping 146 214 223 258
Hygiene 47
Hygienic design 224

I
Ice cream 184
Iced-tea dispensers 277
Impetigo 50
Industry Quality Assurance Assistance Program (IQAAP) 7
Influenza (flu) 52
Ingredients, in contamination 40
Inhibitors 17
Insect light traps 135
Insecticide(s) 131 134 144
Insects 41 129 257

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Inspection(s) 2 145 157 217
259 265 308
Integrated pest management (IPM) 136 145

J
Jewelry 51
Job description 153
Job enrichment 153 303

L
Labor 89 106
Laboratory tests 230
Land application 125
Laryngitis 52
Law 4
Layout 191
Livestock Pens 202
Lockerrooms 208 297
Low-moisture foods 251
Lubrication equipment 110
Lungs 51

M
Management 153 177 190 212
223 235 280 301
Manual, for staff 157
Marketing 152
Meat and Meat products 39 188 289
Meat slicer 280
Mechanized cleaning 270
Mesophiles 16
Metal containers 207
Mice 136 138
Microorganisms 11
Milk 184

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Milk dispenser 278
Milkstone 177
Mineral water 250
Modified atmosphere packaging 290
Molds 257
Mollusks 212
Monitoring, during production 156 167 291
Motivation of employees 170 303
Mouth 51
Must (juice) 244
Mycotoxins 28
Aflatoxin 28

N
National Restaurant Association (NRA) 266
Nose 51
Nutrients 3 17 37

O
Office sanitation procedures 208
Organization chart 153
Outbreak(s) 19 44 56
Oxidation ditch 124

P
Packaging area 205
Parasites 12 220
Cryptosporidium 232
Pasteurization 39 175 239 241
Personal hygiene 46 54 55 198
286
Pest control 129 246
Pesticides 133 144 257
Pests 222
pH 17 52

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Plant construction 214
Plant design 191
Plastic gloves 50
Pollution 116
Pomace 244
Poultry 188 289
Poultry products 40
Prebaiting 142
Preparation 264
Prepared foods 290
Preparing foods 291
Procedures for manufacturing 162 201 264
Process control 191
Processing area 204 229
Processing equipment 216
Production liaison with R&D 152
Productivity 256
Protective equipment 71
Psychrotrophs 16
Public relations 303

Q
QA department 152
QA program 151
QA tools 162
Quality Assurance (QA) 151
Quality Control 6

R
Radiation 30
Range surface unit 275
Rating scales 162
Rats 136
Raw materials 256

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Recall 160
Class I 160
Class II 160
Class III 160
Involuntary 160
Voluntary 160
Receiving and shipping area 203 288
Recipe 291
Record keeping 167
Record-keeping system 291
Records 154
Recycling 217
Refrigeration 38
Reheating 291 295
Regulations 2 4 162 211
Relative humidity 16
Removing soil 61
Research and development (R&D) 152
Rest rooms 56 208
Rinsibility 64
Rinsing 76
Risk categories 165
Rodenticides 142
Rodents 41 129 136 257
Rotary toaster 276
Rotating biological contactor 125
Rust 236

S
Salad bars 278
Sampling procedures 116 152 161
Sanitary Assessment of Food Environment (SAFE) 266
Sanitarian 7 153 304
Sanitation Department 7

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Sanitation program 1 8 191 201
255 301
Sanitizers 76 180 197 214
227 239 267
Acid sanitizers 82
Acid-quat sanitizers 83
Bacterial attachment 78
Bromine compounds 81
Chemicals 78
Chlorine sanitizers 79
Cleanliness 78
Concentration 78 85
Exposure time 78
Gamma rays 77
Halogens 228
Heat 76
Iodine compounds 80
pH 78
Phenolic compounds 228
Quaternary ammonium compounds 81 228
Radiation 77
Temperature 78
Ultraviolet light 77
Water hardness 78
Sanitizing 76 238
Sanitizing equipment 109
Scouring compounds 68
Seafood products 40 211 289
Sedimentation 122
Self-inspection 6
Sequestrant (chelating agent) 64 67
Serving areas, and contamination 264 291
Settleable solids 122
Sewage 41 89
Shelf life of meat and poultry 188
Shellfish 289

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Shelves, cleaning program for 274
Skin 47 73
Sinus infection 52
Slaughter area 202
Sludge 122
Smoke generator 206
Smokehouses 206
Smoking 52
Soap 63 67
Soft water 63
Soil 59 177 184 222
Solid waste 119
Sore throat 52
Sous vide foods 290
Specifications 162 288
Spices 40
Sprays 144
Spoilage 18
Stack oven 274
Standard operating procedures (SOPs) 165 294
Standards hygenics, for foods 151 235 288
Statistics in analyzing data 160
Steam tables 236 277
Sterilization 76 238
Storage 42 184 225 230
240 257 258 288
295
Sulfur dioxide (SO2) 242
Superheating 259
Supervision of sanitation programs 302 308
Surfactant 65 67
Suspension, definition of 65

T
Tannins 244

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Tartrate deposits 245
Temperature 14 15 38 107
161 183 192 220
240 294
Testing procedures 152 157 167
Tests 31
CAMP 34
Contact plate technique 32
Direct Epifluorescence Filter Technique (DEFT) 33
Direct microscopic count 32
Fraser enrichment broth/modified Oxford agar 34
Impedance measurements 33
Indicator and dye reduction 32
Most probable number (MPN) 33
Press plate technique 32
Salmonella 1 2 33
Total plate count 32
Terminal sterilization 222
Thawing 294
Thermophiles 16
Throat 51
Time-temperature abuse 164 285
Time-temperature relationship 77
Tire tracks 237
Tolerances (critical limits) 167
Total organic carbon (TOC) 118
Total Quality Control (TQC) 6
Total Quality Management (TQM) 163 306
Toxin 220
Tracking powder 142
Training 2 154 157 170
235 280 282 304
Traps 143
Troubleshooting tips 208
Trucks, for lifestock and poultry 201 257
Typhoid fever 47

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U
U.S. Department of Agriculture (USDA) 6
Ultra-high-temperature (UHT) aseptic packaging 236
Ultrapasteurized foods 291
Utensils, contamination of 264

V
Vegetable chopper 279
Vegetables 221
Ventilation 176 255
Viruses 12 13
Hepatitis A 44

W
Walls, in plant construction 216 243 253 273
Waste disposal 114 217 223 298
Waste organs 52
Waste survey 115
Wastewater 119 183
Disinfection 126
Pre treatment 120
Primary treatment 122
Sampling 116
Secondary treatment 123
Tertiary treatment 125
Trickling filters 124
Water supply 41 63 89 178
223 224 236 243
248
Water activity (Aw) 16
Water balance 116
Water use 115
Waterstone 177
Wetting (penetration) 65
Wholesomeness 150
Windows in plant construction 216

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Winery 242
Wire pallets 207
Work habits 199
Wort 238

Y
Yeasts 234

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