Principles of Food Sanitation

Index 413

Wastewater,
fats, oil, and grease (FOG), 217
pollution determination, 215-218
residue in, 217-218
sampling of,
biochemical oxygen demand (BOD),
215-216
chemical oxygen demand (COD),
216
dissolved oxygen (DO), 216
total organic carbon (TOC), 216-217
Wastewater treatment, 220-233
disinfection, 231-233
pretreatment, 220-222
flow equalization, 221
screening, 221-222
skimming, 222
primary treatment, 222-224
flotation, 222-224
sedimentation, 222
secondary treatment, 224-230
activated sludge, 227-228
aerobic lagoons, 226-227
anaerobic lagoons, 225-226
contact stabilization process, 228
extended aeration process, 228
land application, 229
magnetic separation, 230
oxidation ditch, 228-229
rotating biological contactor, 229-230
trickling filters, 227

Wastewater treatment (Continued)

tertiary treatment, 230-233

chemical oxidations, 231

deodorization, 233

disinfection, 231-233

filtration, 230

ion exchange, 231

microstrainer separation, 230

physical-chemical separation, 230-231

physical separation, 230

tertiary lagoons, 231

Water activity (Aw).SeeAw

Web of causation, 77

Winery sanitation, 361-367

bottling area cleaning, 363-364

cleaning compounds for, 362

cleaning floors and walls, 362-363

cleaning used cooperage, 364

equipment cleaning, 363

pest control, 367

sanitary principles, 362

sanitation monitoring, 367

sterile filtration, 366

tartrate deposit removal, 364-365

Y

Yeasts.SeeMicroorganisms

Yersinia enterocolitica,41, 48-49

Yersiniosis.See Yersinia enterocolitica