Principles of Food Sanitation

Sanitizing (Continued)
hydrogen peroxide, 181
iodine, 174-176, 309
methods, 165-187
microbicides, 183
oxine, 173-174
ozone, 182, 310, 333, 344
peroxy acid, 179-180
phenols, 312, 344
quaternary ammonium compounds
(quats), 176-178, 309, 343
radiation, 166-167, 344
strength determination, 188
thermal, 165-166, 309
hot water, 166, 185
steam, 166, 185
vacuum/steam/vacuum, 168, 185-186
Sanitation Standard Operating Procedures
(SSOPs), 106
Scouring compounds.SeeCleaning Com-
pounds
Seafood plant sanitation, 327-334
cleaning schedule, 331-333
construction considerations for,
327-330
contamination sources, 329-330
HACCP models for, 334
recovery of by-products for, 334
sanitation principles, 330-333
sanitizers for, 332-333
site requirements for, 327-328
Shigella,39, 47-48
Shigellosis, 39, 47-48
Soil,
attachment characteristics of, 144-145
characteristics in dairy plants, 287-288
chemical characteristics of, 141, 143
chemical properties of, 143
definition of, 141
deposit classification,
141-142
physical characteristics of, 141-143
solubility characteristics of, 142-143
surface characteristics of, 143-144
Staphylococci, 39

Staphyloccus aureus,39, 48

Stationary growth phase.SeeMicroorgan-

isms, growth pattern of

Statistical quality control,

charts, 133-139

definition of, 138

lower control limits, 134-136

rating scales,

exact measurement, 138

subjective evaluation, 138

role of, 131-138

upper control limits, 134-136

Streptococci, 37

Surfactants.SeeCleaning compounds

T

Thermal death time (TDT), 53

Thermophiles, 31

Total quality management, 117, 400

Trichinella spiralis, 40, 48

Trichinosis, 40, 48

U

United States Department of Agriculture

(USDA) regulations, 11

V

Vibrio, 50

Vibrio parahaemolyticus. See Vibrio

Viruses.SeeMicroorganisms

W

Waste disposal, 213-233

liquid, 218-233

solid, 218

strategy, 214-215

survey, 214-215

412 PRINCIPLES OFFOODSANITATION