Index 47 disinfection 303-4 extraneous vegetable matter(EVM)29 cleaning and see sanitation extrinsic factors 266-8 display cabinets, refrigerated 93-6 temperature monitoring 113-16, 131 FI hybrids 31 distribution 264-5 435 see also transport building 359-61 documentation 436. 44 1 site 358 doors 360 see also high-care areas; high-risk dosing 325- areas, hygienic design; drainage 384-6 anufacturing areas fasteners 390. 391-2 feedback 438 plos65,66,67,235 feeding(animal) due diligence 100, 454 filtration of air 372-5 durability date 129-30 sh7,230-1,236,2456 flavour 343 ECFF 4601 EIAFOSS test system 206 oors elective procedures 189-90 flow cytometry 200, 201-3 electrical methods 192-6 fluorescence microscopy 199-203 fluorescent labels 204 missivity 124 oams, cleaning 410-12 energy: and sanitation 400-2, 409-10 focus groups 350-1 4l1 fogging systems 412-13 environment 82-3. 148 Food Code 467 nfluences on selection of fruits and Food and Drug Administration(FDA) etables 25-7 environmental management 432 Food Hygiene(Amendment) Regulations environmental sampling 416-17 19909910 enzyme immunoassays 205-6, 207 Food MicroModel system 175, 176 enzymes 231-3 Food Products Intelligence(FPD)2 see also biochemical reactions food safety see safety enzymic browning 232-3, 233-4 Food Safety Act(1990)(FSA)100, 454 food simulants 104. 107-8 413-14 food spoilage microorganisms see illing85-7,312,322 cutting and slicing 323-4 Food Standards Agency(FSA)449 hygienic design 389-94 Food Safety Initiative(FSI)466 installation 393-4 Food Safety and Inspection System safe process design 308-16 FSIS)465,466 Escherichia coli (E coli)172-3, 304-5 food temperature monitoring 104, 107-8, thnic accompaniments 11 115-16 thnic foods 5.14 food type 157-8 footwear k369 European Union(EU)100, 266, 356 Forecast 176,.177 408,409,452-3,454-5 foreign EⅤM(FEVM)29 legislation 458-61 n matter(FM)29 uipment 389-91 France 462-3 quality standards for fruit and free radical chain reaction 227-8 zing 72-3 tandard for temperature recorders and ' Fresh-Check' indicator 128, 129, 130 thermometers 116-18 freshness enhancers 14 evaporation 239-40 fromage frais 12. 13.51 external audit system 446-7 fruitdisinfection 303–4 cleaning and see sanitation display cabinets, refrigerated 93–6 temperature monitoring 113–16, 131 distribution 264–5, 435 see also transport documentation 436, 441 doors 360 dosing 325–6 drainage 384–6 dressings 9 drinks 10 drip loss 65, 66, 67, 235 due diligence 100, 454 durability date 129–30 ECFF 460–1 EIAFOSS test system 206 elective procedures 189–90 electrical methods 192–6 electrical stimulation (ES) 70 emissivity 124 energy: and sanitation 400–2, 409–10, 411 environment 82–3, 148 influences on selection of fruits and vegetables 25–7 environmental management 432 environmental sampling 416–17 enzyme immunoassays 205–6, 207 enzymes 231–3 see also biochemical reactions enzymic browning 232–3, 233–4 equipment cleaning equipment 413–14 cooling/chilling 85–7, 312, 322 cutting and slicing 323–4 hygienic design 389–94 installation 393–4 safe process design 308–16 Escherichia coli (E. coli) 172–3, 304–5 ethnic accompaniments 11 ethnic foods 5, 14 ethylene 28 European Union (EU) 100, 266, 356, 408, 409, 452–3, 454–5 legislation 458–61 on equipment 389–91 quality standards for fruit and vegetables 28–9 standard for temperature recorders and thermometers 116–18 evaporation 239–40 external audit system 446–7 extraneous vegetable matter (EVM) 29 extrinsic factors 266–8 F1 hybrids 31 factory 434 building 359–61 site 358 see also high-care areas; high-risk areas; hygienic design; manufacturing areas fasteners 390, 391–2 feedback 438 feeding (animal) 68 filtration of air 372–5 fish 7, 230–1, 236, 245–6 flavour 343 fruits and vegetables 22–4 floors 381–4 flow cytometry 200, 201–3 fluorescence microscopy 199–203 fluorescent labels 204 foams, cleaning 410–12 focus groups 350–1 fogging systems 412–13 Food Code 467 Food and Drug Administration (FDA) 465–6 Food Hygiene (Amendment) Regulations 1990 99–100 Food MicroModel system 175, 176 Food Products Intelligence (FPI) 2 food safety see safety Food Safety Act (1990) (FSA) 100, 454 food simulants 104, 107–8 food spoilage microorganisms see spoilage microorganisms Food Standards Agency (FSA) 449 Food Safety Initiative (FSI) 466 Food Safety and Inspection System (FSIS) 465, 466 food temperature monitoring 104, 107–8, 115–16 food type 157–8 footwear, high-risk 369 Forecast models 176, 177 foreign EVM (FEVM) 29 foreign matter (FM) 29 France 462–3 free radical chain reaction 227–8 freezing 72–3 ‘Fresh-Check’ indicator 128, 129, 130 freshness enhancers 146 fromage frais 12, 13, 51 fruit juices 10 Index 477