Handbook of Hygiene Control in the Food Industry

potentialmicrobiologicalproblems
withpackaging381±6
Flavourzyme 524
flexibility 155
flexibleagarcontactsystems 615
flexibleconnections224±5
flexibleinstrumentair tubes246,254±5
flies9±10
see alsoinsects
flip-flopvalves265±7
floors134±5,168±84, 695
ceramictiles134±5,169,171±2,178,
181
construction180±1
futuretrends 181
jointing171±2
performancerequirements 178
requirementsfor flooringmaterials
173±8
resin-basedflooringmaterials169±71,
178, 181
scrubbing95±6,97, 98
substrate168±9
test methods178±80
flourweevil 415
flow
air flow95, 97, 141,622, 694
cleaningmilkheatexchanger 521
of detergentand designof closed
equipment191±211
importanceof flowparameters
192±7
non-uniform486±7
sensors 288
flowcytometry(FCM)49, 87, 633
flowvelocity284,426±8,436, 483
flowvisualisationmethods196±7
see alsocomputationalfluiddynamics
flowability 221
FluentInc. 197
fluidbed heatexchanger 217
fluidbed systems 226
fluidexchange201±3,205±7, 504
fluidproductprocessingsystems263±5
fluorescencemicroscopy49, 632±3, 635
flush-outprocesses 437
foam-producingcapacity 454
foams 401
follow-up,post-audit 695
foodcontaminationseecontaminationof
food
Foodand DrugAdministration(FDA)
(USA) 463
GMP 324

HACCPregulations355±7

juice 356

NCIMSvoluntaryfluidmilk

HACCP356±7

seafood355±6

standardfor microbiologicalquality

380

foodhandling,in the 1920s10±11

foodhygiene 12

currentdefinitions 12

foodinspectors 11

foodproductionareas 152

foodprofessionals 368

foodsafety

controlof 37±8

foodallergyand 364±5

and quality328±9

foodsafetyconsumerstudies112±14

FoodSafetyand InspectionService

(FSIS)meatand poultryHACCP

regulations357±8

foodsafetyobjectives(FSOs)22±3,

103±4, 122

usingto managemicrobialrisks38±44

foodserviceoperations,foods

manufacturedfor 339±40

foodtechnologies107, 487

foodbornediseases6±9,21, 23

microbialrisks31±6

microorganismsresponsible31±5

relatedproducts35±6

foreignmaterial 408

forklifttrucks 694

formaldehyde 75

fouling

heatexchangersseeheatexchangers

materialpropertiesof deposits483±6

mechanisms468, 469

monitoringin closedprocessplant

572±87

natureof foodand 469

Fourier'sheattransferequation 195

France 651

microorganismsresponsiblefor

foodbornediseases31±5

freezing 422

frequencyof audit 690

frequencyof hazard229, 231

fresh-watertanks 433

frozenfoods 338

fruitjuices 356

fruits,transportationof 399,401±2

fumigants420±1, 423

fungalspores 510

Index 705