478 Index fruits and vegetables 19-35 verification 329 criteria for selection 20-8 health concerns 4-5 crop maturity 24-5 heat-shock 3 13 growing and environmental heat treatment 159.310-13 fluences 25-7 barrier technology 363-5 post-harvest handling and storage control of heating 310-11 equipment performance 311-12 variety 20-4 microbiology of 312-13 new trends in plant breeding 31-2 high-care areas(HCAs)302-3, 321-2 ew trends in production 30 ifications 28-9 high oxygen MAP 143 full fat soft cheese 51-2 high-risk areas(HRAs)361-3 full production scale shelf-life testing construction 3808 76-8 Listeria philosophy 362-3 functional properties 38-9 see also high-care areas fungal toxins 244 high-risk barrier technology 363-80 ar371-9 gases 140-2 heat-treated product 363-5 permeability 142-3 other product transfer 366 gels, cleaning 411, 412 eIc Gene trak kits 208-9 roduct decontamination 365--6 General foo rective 459 enetic ion(GM) technology transfer 366 31-2,58 utensils 379-80 histamine 246-7 glycoalkaloids 243 home placement tests 349 lycolysis 234-5 humidity 379 good hygiene practice(GHP)292-4, 297 hybridisation protection assay 209-10 ood manufacturing tice(GMP) hydrochlorofluorocarbon(HCFC) 292-4,297,362,431 refrigerants 82-3 egative(oxidase positive)rod hydrocoolers 86, 87 ped bacteria 163-4 giene Gram-positive spore-forming bacteria 165 le yogurt 47-8 see also hygienic design; sanitation hygienic areas(HAs)302, 319-21 ues construction 319-20 mixed raw and cooked components haemagglutins 244 320-1 hall tests 350 ntrol hand hygiene sequence 369-71 esign consumer handling 265 equipment 389-94 harvest handling 27-8 installation 393-4 high-risk barrier technology see high- Hazard Analysis Critical Control Point risk barrier technology HACCP) system 56, 101, 1 hygienic construction see construction, 179,295-7,355- carrying out a HACCP analysis 439-40 segregation of work zones 357-63 legislation and 455-6, 458, 466 factory building 359-61 process control 43840 factory site 358 quality assurance 431-2 high-risk production area 361-3fruits and vegetables 19–35 criteria for selection 20–8 crop maturity 24–5 growing and environmental influences 25–7 post-harvest handling and storage 27–8 shelf-life 28 variety 20–4 new trends in plant breeding 31–2 new trends in production 30 specifications 28–9 full fat soft cheese 51–2 full production scale shelf-life testing 276–8 functional properties 38–9 fungal toxins 244 gases 140–2 permeability 142–3 gels, cleaning 411, 412 Gen Probe nucleic acid probes 209–10 Gene Trak probe kits 208–9 General Food Hygiene Directive 459 genetic modification (GM) technology 31–2, 58 glass packaging 137, 138 global warming 82–3 glycoalkaloids 243 glycolysis 234–5 good hygiene practice (GHP) 292–4, 297 good manufacturing practice (GMP) 292–4, 297, 362, 431 Gram-negative (oxidase positive) rod￾shaped bacteria 163–4 Gram-positive spore-forming bacteria 165 Greek-style yogurt 47–8 growing site 25–6 growing techniques 26–7 haemagglutins 244 hall tests 350 hand hygiene sequence 369–71 handling 441 consumer handling 265 post-harvest handling 27–8 post-slaughter handling 69–72 Hazard Analysis Critical Control Point (HACCP) system 56, 101, 102, 179, 295–7, 355–6 carrying out a HACCP analysis 439–40 legislation and 455–6, 458, 466 process control 438–40 quality assurance 431–2 verification 329 health concerns 4–5 heat-shock 313 heat treatment 159, 310–13 barrier technology 363–5 control of heating 310–11 equipment performance 311–12 methods 310 microbiology of 312–13 high-care areas (HCAs) 302–3, 321–2, 362 high oxygen MAP 143 high-risk areas (HRAs) 361–3 construction 380–8 Listeria philosophy 362–3 see also high-care areas high-risk barrier technology 363–80 air 371–9 heat-treated product 363–5 other product transfer 366 packaging 366 personnel 367–71 product decontamination 365–6 surfaces 367 transfer 366 utensils 379–80 wastes 366–7 histamine 246–7 home placement tests 349 humidity 379 hybridisation protection assay 209–10 hydrochlorofluorocarbon (HCFC) refrigerants 82–3 hydrocoolers 86, 87 hygiene 264 monitoring 198 see also hygienic design; sanitation hygienic areas (HAs) 302, 319–21 construction 319–20 mixed raw and cooked components 320–1 stock control 320 temperature 319 hygienic design 355–96 equipment 389–94 installation 393–4 high-risk barrier technology see high￾risk barrier technology hygienic construction see construction, hygienic segregation of work zones 357–63 factory building 359–61 factory site 358 high-risk production area 361–3 478 Index