Quality assurance (Continued)
monitoring for, 127-128
structure of, 121-124
total quality assurance, 125
total quality management, 117, 119
R
Radiation, 54, 166-167
Rapid methods for microbial load determi-
nation.SeeMicroorganizisms, quantita-
tive determination of
Rats.SeeRodent Infestation
Raw materials,
receipt of, 272-273
storage of, 273-280
Reduced death phase.SeeMicroorganisms,
growth pattern of
Rodent infestation, 245-246
control of, 246-247
determination of, 246
eradication of, 247-249
Rotating biological contactor.SeeWaste-
water Treatment
S
Salmonella,39, 47, 186, 285-286, 301,
344
Salmonellosis, 39
Sampling.SeeQuality Assurance, sampling
for
Sanitary design for food facilities, 257-266,
268-271
construction considerations for,
258-265
equipment considerations
for, 271
materials for, 266
ready-to-eat operations, 262-265
pest control considerations, 265-266
principles for, 263-265
site preparation, 258
site selection, 257
Sanitation,
cleaning equipment, 193-210, 307-308
centralized foam, 199-201
centralized high pressure, low-volume,
197-198, 201
cleaning-in-place (CIP), 201-209, 307-
308, 343
cleaning-out-of-place (COP), 209-210,
308
lubrication equipment, 211
microprocessor control unit, 208-209
portable foam, 198-199, 307
portable gel, 201, 307
portable high pressure, low-volume,
195-197, 307
slurry, 201
costs, 190-191
definition of, 3
employee selection for, 394-395
employee training, 395-396
equipment selection, 191-192
guidelines, 9-13
laws, 9-13
management requirements, 392-394
management responsibilities, 396-398
practices, 13-14
regulations, 9-13
Sanitation Hazard Analysis Work Point
(SHAWP), 193, 398-399
Sanitizing,
acid, 178-181, 310, 343-344
acid anionic, 180-181
acidified sodium chlorite, 311
acid-quat, 181
activated lactoferrin, 186-187, 311-312
bromine, 176
cetylpyridinium chloride (CPC), 186
chemical, 168-187, 290, 309-310
chlorine, 170-174
chlorine dioxide, 172-173, 309, 343
electrolyzed oxidizing water, 312
equipment, 210-211
glutaraldehyde, 182-183
high hydrostatic pressure (HHP) 167-168,
333
high-pressure pasteurization, 186Index 411