408 PRINCIPLES OFFOODSANITATION
Escherichia coli,43, 89
Escherichia coli,O157:H7, 41, 43-44, 285,
311, 344
Ethylenediaminetetraacetic acid (EDTA), 155
F
Flies.SeeHousefly
Food and Drug Administration
(FDA), 9-11
Foodborne bioterrorism, 17-18
Foodborne disease.SeeFoodborne illness
Foodborne illnesses, 36-50
Food handling,
required personal hygiene for, 96
sanitary facilities for, 97
Food safety assurance, 5
Foodservice sanitation, 371-391
chemical sanitizing washers for, 380
CIP equipment for, 380, 382
cleaning steps for, 378
coffee urns, 385
deep fat fryer, 387-388
floor drains, 379
floors, 382
griddles, 384
hoods, 383-384
iced tea dispensers, 386
meat slicers, 388-389
milk dispensers, 387
range surface units, 384
refrigerated salad bars, 386-387
shelves, 383
stack ovens, 383
stationary equipment, 378-379
steam tables, 386
toasters (rotary), 384-385
vegetable choppers, 388
walls, 382-383
cleaning tools for, 379
contamination reduction, 374-376
employee training for, 390
glove utilization for, 376
high-temperature washers for, 379
Foodservice sanitation (Continued)
mechanized cleaning and sanitizing for,
379-382
requirements, 389-390
sanitary design for, 371-374
sanitary principles for, 377-378
sanitary procedures for, 376
Fruit and vegetable plant sanitation, 336-348
cleaning compounds for, 343
cleaning considerations, 340-341
cleaning equipment for, 342-343
cleaning procedures for, 344-346
construction considerations for, 338-340
contamination sources, 336-338
sanitation effectiveness evaluation for,
346-348
sanitizers for, 343-344
Fruit fly, 239G
Glutaraldehyde.SeeSanitizing
Good manufacturing practices, 10-11, 106H
Hand washing, 89-93
Hazard,
categories, 107-108
definition of, 100
risk categories, 108
Hazard Analysis Critical Control Points
(HACCP), 99-114, 313, 334, 341
approach, 125-126
cleaning approach, 192-193
decision tree, 109
development of, 101-104
implementation of, 104
maintenance of, 113-114
principles of, 106-111
validation, 114
verification, 111
Helicobacter pylori,49-50