Handbook of Hygiene Control in the Food Industry

transport,internal 337
transportation19, 337,396±406
avoidingcross-contamination403±4
futuretrends404±5
legislation396±7
implementationof currentlegislation
397±400
temperaturemanagement399±403, 404
trees 129
trenchdrains 135
trendanalysis613±14, 636
tri-alkylbenzyl-ammoniumcompounds
72±3
Triclosan 76
truckdocks131±2
trunking,cable243,252, 253
trust 110
tubularheatexchangers213,215, 577
turbidity 577
monitoring 479
sensors 288
turbulence194,199,428, 483
2B finish560±1
2R finish 560
two-stagecleaning481±3
typhoid 7

ultrasound462, 576
ultraviolet(UV)fluorescence502±3, 633
ultraviolet(UV)lightFlintrolunits 419
underreportingof foodborneillness31,
33, 34
uniforms 693
Unilever366±7
UnitedKingdom(UK) 651
Foodand DrugAct (1938) 11
FoodSafetyAct (1990) 589
FoodSafety(GeneralFoodHygiene)
Regulations 589
microorganismsresponsiblefor
foodbornediseases31±5
UnitedStates(USA) 651
Departmentof Agriculture(USDA)
316±17
EnvironmentalProtectionAgency 463
equipmentstandardsand guidelines
237
FDAseeFoodand Drug
Administration
MeatInspectionAct 190610, 445
microorganismsresponsiblefor
foodbornediseases31±5
PureFoodAct 445
SOPs348±9,355±8

unlabelledcontainers682±3

unloading 402

upstandgeometries202±3

use solutions,controlof preparation

679±80

utensils164±5

UVAPS(UltravioletAerodynamic

ParticleSizeSpectrometer) 636

vacuumbacterialcollectionsystem 601

vacuum-packedslicedcookedham

548±9

validation

cleansurfacesto be free of residues

fromhygieneproducts681±2

cleaningof tanks502±3

COPprocess463±4,465±6

HACCPand 313±14

hygieneauditand 688±9

valvehouses,spherical205±7

valveislands250, 256

valves263±72

electricalequipmentdesign245,250,

252,256, 257

hygienicaspectsof valvedesign

268±72

processand installation271±2

types263±8

dry productprocessingsystems

265±8

fluidor dry productsystems 265

fluidproductprocessingsystems

263±5

Vantocil 76

vectorsof contamination13±14

vegetablejuices 356

vegetables,transportationof 399,401±2

velocityof sound678±9

vendingmachines144±5

foodsfor use in 340

verification

HACCP21, 22±3, 313

hygieneauditing 688

hygienemeasuresin ISO 14159 237

SOPs354±5

viablestainingmethods 633

virtualcleaningtest 200±2

viruses510,590,649, 663

viscosity 214

viscous(laminar)sublayer194±5

visualinspection

accessibilityof valvesfor 269±70

cleanlinessof tanks502±3

insectcontrol417,419±20

Index 719