Index 483 quarg(fromage frais)12, 13, 51 road vehicles 91. 92-3. 108-13 quaternary ammonium compound short-distance 130-1 (QACs)405-6 rodents 358 radiolabels 204. 207 routine hygiene testing 416-20 rapid microbiological methods 191-214, 417-19 safe process design 287-339 raw materials 290-1 control systems 328-32 delivery area 317 equipment and processes 308-16 dairy ingredients 37-61 manufacturing areas 3 16-23 fruits and vegetables 19-35 unit operations for decontaminated meat and poultry 63-76 roducts 323-8 preparation and cooking areas 318 safety 81-2 quality control 433, 436-8 dairy products 55-7 and shelf-life 262-3 microbiological hazards 304-6 ad- out systems 121-6 see also microbiology/ ady meals6-11,14-15,53 ady-to- eat foods 291, 292 non-microbiological issues 243-8 dishes 8 247 recording systems 121-6 natural toxicants 243-4 mycotoxins 244-6 red meat 69-72 products of lipid oxidation 247-8 see also meat scombroid fish poisoning 246-7 reduced oxygen and quality control 292-9, 432 ee also modified atmosphere risk classes291-2,307-8,313-14 packaging, vacuum packaging salads6-11.14-1 efrigeration 79-98 Salmonella64.172-3.304-5.307 chilled foods and 83-4 sampling 188, 330 times 275-6 transport 90-3 sandwiches 4. 10.15 chilling 84-5 sanitation 303-4. 397-428 chilling equipment 85-7 chemicals 402-9. 422 legislation 96-7 evaluation of effectiveness of sanitation principles of 81 systems 416-20 refrigerant fluids and the environment management responsibility 421-3 methodology 409-14 refrigerated display cabinets 93-6 principles 398402 safety and quality issues 81-2 procedures 414-16 regulation see legislation sanitation schedule 422 sanitation sequence 416 sauces 9 REPFEDs291-2,31516 broid fish poisoning 246-7 sin-based seamless floors 383-4 od8,2446 everse transcriptase-PCR(RT-PCR)211 see also fish ribosomal RNa(rRNA)208, 209 sealin rice oblems 32 igid-bodied vehicles 91. 92-3 season 26 rinsing 408-9. 415 secondary ing 328 pened cheese 48, 49-50 agregate ork zones 357-63 isk assessment 100-1. 288-9. 297-9 456 selection (fruits and vegetables) tages in 298-9 20-8 risk classes291-2,307-8,313-14 selective procedures 189-90quarg (fromage frais) 12, 13, 51 quaternary ammonium compounds (QACs) 405–6 radiolabels 204, 207 rapid microbiological methods 191–214, 417–19 raw materials 290–1 delivery area 317 dairy ingredients 37–61 fruits and vegetables 19–35 meat and poultry 63–76 preparation and cooking areas 318 quality control 433, 436–8 and shelf-life 262–3 read-out systems 121–6 ready meals 6–11, 14–15, 53 ready-to-eat foods 291, 292 recipe dishes 8 recording systems 121–6 records 436, 441 red meat 69–72 see also meat reduced oxygen packages (ROP) 467 see also modified atmosphere packaging; vacuum packaging refrigeration 79–98 chilled foods and 83–4 chilled storage 87–9 chilled transport 90–3 chilling 84–5 chilling equipment 85–7 legislation 96–7 principles of 81 refrigerant fluids and the environment 82–3 refrigerated display cabinets 93–6 safety and quality issues 81–2 regulation see legislation re-heating 300–1 remote sensing devices 124–6 REPFEDs 291–2, 315–16 resin-based seamless floors 383–4 retail display cabinets see display cabinets reverse transcriptase-PCR (RT-PCR) 211 ribosomal RNA (rRNA) 208, 209 rice 8–9 rigid-bodied vehicles 91, 92–3 rigor 70, 235, 236 rinsing 408–9, 415 ripened cheese 48, 49–50 risk assessment 100–1, 288–9, 297–9, 456 stages in 298–9 risk classes 291–2, 307–8, 313–14 road vehicles 91, 92–3, 108–13 short-distance 130–1 see also transport rodents 358 routine hygiene testing 416–20 safe process design 287–339 control systems 328–32 equipment and processes 308–16 manufacturing areas 316–23 unit operations for decontaminated products 323–8 safety 81–2 dairy products 55–7 microbiological hazards 304–6 see also microbiology/ microorganisms non-microbiological issues 243–8 allergens 247 natural toxicants 243–4 phycotoxins 244–6 products of lipid oxidation 247–8 scombroid fish poisoning 246–7 and quality control 292–9, 432 risk classes 291–2, 307–8, 313–14 salads 6–11, 14–15 Salmonella 64, 172–3, 304–5, 307 sampling 188, 330 times 275–6 sandwiches 4, 10, 15 sanitation 303–4, 397–428 chemicals 402–9, 422 evaluation of effectiveness of sanitation systems 416–20 management responsibility 421–3 methodology 409–14 principles 398–402 procedures 414–16 sanitation schedule 422 sanitation sequence 416 sauces 9 scombroid fish poisoning 246–7 screening 349 seafood 8, 244–6 see also fish sealing problems 327 reliability 144 season 26 secondary packaging 328 segregation of work zones 357–63 selection criteria (fruits and vegetables) 20–8 selective procedures 189–90 Index 483