Contents ix 12 Quality and consumer acceptability∴…. SR.PR Durand. hP Foods Ltd 2.1 Introduction 12.2 What defines sensory quality? 12.3 Sensory evaluation techniques 344 12. 4 Determining consumer acceptability 12.5 Future trends and conclusion 351 12.6 Reference 352 13 The hygienic design of chilled foods plant∴…… 355 J. Holah and R H. Thorpe, Campden and Chorleywood Food Research Association 13.1 Introduction 3.2 Segregation of work zones 13.3 High-risk barrier technology 3.4 Hygienic construction 13.5 Equipment 13.6 Conclusion 394 13.7 References 14 Cleaning and disinfection J. Holah, Campden and Chorleywood Food Research Association 14.1 Introduction 397 4.2 Sanitation principles 398 4.3 Sanitation chemicals 14.4 Sanitation methodology 14.5 Sanitation procedures 14.6 Evaluation of effectiveness 416 4.7 Manageme 421 4.8 References 423 15 Total quality management D.J. Rose, Campden and Chorleywood Food Research Association 15.1 Introduction 5.2 The scope of a quality system 433 15.3 Developing a quality system 435 15.4 Implementation 442 15.5 Performance measuring and auditing 15.6 Benefits 448 5.7 Future trends 449 15.8 References and further reading 16 Legislation K. Goodburn, Chilled food Association 16.1 Introduction12 Quality and consumer acceptability . . . . . ........................ 341 S. R. P. R. Durand, HP Foods Ltd 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341 12.2 What defines sensory quality? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342 12.3 Sensory evaluation techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 344 12.4 Determining consumer acceptability . . . . . . . . . . . . . . . . . . . . . . . . . 349 12.5 Future trends and conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 351 12.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 352 13 The hygienic design of chilled foods plant . . . . . ................. 355 J. Holah and R. H. Thorpe, Campden and Chorleywood Food Research Association 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 355 13.2 Segregation of work zones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 357 13.3 High-risk barrier technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 363 13.4 Hygienic construction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 380 13.5 Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 389 13.6 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 394 13.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 394 14 Cleaning and disinfection . . ...................................... 397 J. Holah, Campden and Chorleywood Food Research Association 14.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 397 14.2 Sanitation principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 398 14.3 Sanitation chemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 402 14.4 Sanitation methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 409 14.5 Sanitation procedures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 414 14.6 Evaluation of effectiveness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 416 14.7 Management responsibilities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 421 14.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423 15 Total quality management . ...................................... 429 D. J. Rose, Campden and Chorleywood Food Research Association 15.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 429 15.2 The scope of a quality system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 433 15.3 Developing a quality system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 435 15.4 Implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 442 15.5 Performance measuring and auditing . . . . . . . . . . . . . . . . . . . . . . . . . 446 15.6 Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 448 15.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 449 15.8 References and further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 16 Legislation 451 K. Goodburn, Chilled Food Association 16.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 451 Contents ix