482 Index zzas6-1,14-15 planning 443 iry ingredients 53-5 plant breeding 31-2 microorganisms 158-62 plant habit 21 and shelf-life 263 plastic packaging materials 137, 139 Produce Safety Initiative(PSI)466 late count method 18 9-90 latinum resistance sensors 118-19 assembly of 263 policies, quality 444 factors affecting shelf-life 260-2 polyclonal antibodies 203-4 quality system and 434-5 Polymerase Chain Reaction(PCR)210, product description 260- p commercial PCR-based kits 212 integrated approaches 351-2 ortable data logging systems 123-4 roduct formulation 262-3. 268 post-harvest handling 27-8 changes in 278 ost-slaughter handling 69-7 roduction 5 otatoes new trends in raw material production poultry 7, 63-76 chemical reactions 226-30 sanitation procedures 414-15 e- and post-slaughter handling 72 oducts cooked in their primary original Salmonella 64 recautionary principle 299 protein hygiene tests 418-19 predictive microbiological modelling 33-6 see also under individual names pulses 244 modelling shelf-life 268-70 pumping 325-6 practical application of models 177-8 purchasing 433 premises see factory; high-care areas, high-risk areas, hygienic desig Qualicon RiboPrinter 213-14 nanufacturing areas qualitative microbiological procedures preparation areas 318 prepared chilled foods 291, 292 qualitative research 350-1 prepared salads 6-11, 14-15 pre-production scale 273- ampling times 275-6 torage conditions 273-5 preservatives 161, 261 non-microbiological factors see non- pre-slaughter handling 69-72 microbiological factors ressure washing systems 413, 414 ensor 342-4 kaging 326 sensory evaluation techniques 344- kit 212 quality-assurance schemes(fruits and getables)30 nucleic acid es207-10 quality assurance systems 100-1, 431-3 erature monitoring 120-1 see also Total Quality Managemen quality audits 44 1-2 ality 444-5 control 434 sanitation 414-16 costing 443 rocess auditing 331-2 rocess control 433-4. 438-40 quality management systems 100-1 quality manager 443 nitoring 328-30 quality policy 444-- safe process design see safe process quantitative microbiological procedurespizzas 6–11, 14–15 planning 443 plant breeding 31–2 plant habit 21 plastic packaging materials 137, 139 plate count method 189–90 platinum resistance sensors 118–19 policies, quality 444–5 polyclonal antibodies 203–4 Polymerase Chain Reaction (PCR) 210, 211 commercial PCR-based kits 212 portable data logging systems 123–4 post-harvest handling 27–8 post-slaughter handling 69–72 potatoes, greening of 243 poultry 7, 63–76 chemical reactions 226–30 pre- and post-slaughter handling 72 Salmonella 64 precautionary principle 299 predictive microbiological modelling 174–8, 283, 289–90 food pathogens 175–6 food spoilage 176 modelling shelf-life 268–70 practical application of models 177–8 premises see factory; high-care areas; high-risk areas; hygienic design; manufacturing areas preparation areas 318 prepared chilled foods 291, 292 prepared salads 6–11, 14–15 pre-production scale 273–6 sampling times 275–6 storage conditions 273–5 preservatives 161, 261 pre-slaughter handling 69–72 pressure washing systems 413, 414 primary packaging 326 Probelia kit 212 probes nucleic acid probes 207–10 temperature monitoring 120–1 procedures quality 444–5 sanitation 414–16 process auditing 331–2 process control 433–4, 438–40 processed cheese 52 processes 299–304 monitoring 328–30 safe process design see safe process design processing dairy ingredients 53–5 and microorganisms 158–62 and shelf-life 263 Produce Safety Initiative (PSI) 466 product assembly of 263 factors affecting shelf–life 260–2 quality system and 434–5 product description 260–1 product development 268 integrated approaches 351–2 product formulation 262–3, 268 changes in 278 production 5 new trends in raw material production 30 sanitation procedures 414–15 products cooked in their primary original packaging 315–16 protein hygiene tests 418–19 proteolysis 54, 235–6 psychotrophic pathogens 305–6 see also under individual names pulses 244 pumping 325–6 purchasing 433 Qualicon RiboPrinter 213–14 qualitative microbiological procedures 190–1 qualitative research 350–1 quality 81–2, 341–53 future trends 351–2 maximising in processing dairy ingredients 53–5 non-microbiological factors see non￾microbiological factors sensory 342–4 sensory evaluation techniques 344–8 quality-assurance schemes (fruits and vegetables) 30 quality assurance systems 100–1, 431–3 see also Total Quality Management quality audits 441–2 quality control 434 quality costing 443 quality improvement 445 quality management systems 100–1 quality manager 443 quality manual 445 quality policy 444–5 quantitative microbiological procedures 189–90 482 Index