Dairy, Food and Environmental Sanitation 1997-03

ISSN: 10434546

6200 Aurora Avenue*^^ Oes Moines. lowaKA*50322

AND ENVIRONMENTAL SANITARIANS, INC. MARCH 19

• AffiHlate Officers • lAMFES Lending Library 84th Annual Meeting Preview

V The Standard In Food Safety Training

People count on you to set guidelines and Regulatory and industry food safety maintain standards for the serving of safe food. professionals recognize the benefits of this So doesn't it make sense to train foodservice educational system and have enhanced their personnel with a program that has certified over knowledge of the HACCP approach to implementing

500,000 foodservice managers and trained an a food safety management system. Clear, precise, additional 1,000,000 front-line employees? and up-to-date, SERVSAFE includes videos and texts, plus interactive techniques to make SERVSAFE* Serving Safe Food SERVSAFE includes videos learning both efficient and highly training, from The Educational and texts, plus interactive effective. Foundation of the National Restauramt techniques to make learning Association, is a food safety The Educational Foundation and both efficient and educational system that provides the U.S. Food and Drug highly effective. training and certification specific to Administration's State Training Branch the job responsibilities of foodservice managers and are currently conducting several cooperative employees. The principles covered in SERVSAFE are training workshops to provide regulatory and designed to address critical food safety issues based industry professionals with an understanding of the on the Hazard Analysis Critical Control Point principles of HACCP and their practical application (HACCP) system. within any type of foodservice operation.

For more information on our HACCP-based SERVSAFE system, or on how to arrange a training seminar on Managing a Food Safety System, call 1-800-765-2122, ext. 369.

National Restaurant Association THE EDUCATIONAL FOUNDATIOnT Totally Sanitary Authonzed Assemblies Totally Reusable The New ReSlaL™ Sanitary Hose System A totally sanitary environment for your food or beverage product, now available with the cost-savings of reusable ends! That’s right. With the ReSeal™ system, when your hose assembly gets kinked, run over or simply wears out, the couplers ^ . can be reattached to a new length of hose. You / - i' to tDuy the hose ... but you don’t ■% have to buy new couplers. That’s usually ® savings of 50% to 90% over the price of a complete new assembly! / *

The innovative ReSear" system provides all - the features you’ve come to expect in a sanitary hose - assembly: sanitary full-flow compression seal, CIP cleanable, safe and in compliance with regulatory standards — including 3-A Standard 62-00 for sanitary hose assemblies. Call today for a free information packet.

Nelson-Jameson, Inc._ Phone 800/826-8302 2400 E. 5th St.. PO. Box 647 FAX 800/472-0840 Marshfield, Wl 54449

Reader Service No. 173

Made in the U.S.A. New Tamper Evident, Leak Proof, Air Tight, Hinged Cap, Sterile Sample Vials

Accrtdilid by th« Passes all FDA and USD A leak-proof tests. Dutch Council tor CcrtHicotion Available in 2 02., 3 oz., 4 oz. and 10 02. FDA approved polypropylene. EN 29001/ISO 9001/BS 5750 APPROVED BY BVQI LTD Call or write for a FREE SAMPLE Of our Now NEW SNAP SEAL ISO 9001 Certified 800-772-8871 Sterilization Capitol Vial, Inc. Doeiinientation Available Union Street Extension, Fultonville, NY 12072

MARCH 1997 - Dairy, Food and Environmentol Sonitotion 133 DAIRY. FOOD ANENVIRONMENTAL ABOUT THE COVER... Photo courtesy of APV Crepoco, Inc. 770 Gallon Model B1 B Tank. An inside view of a Squirrel Cage Agitator with 1 0 HP Motor.

ASanltatiQii PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK, FOOD AND ENVIRONMENTAL SANITARIANS, INC.

ARTICLES

Disinfection of Kitchen Sponges and Dishcloths by Microwave Oven.146 P. K. Park and D. O. Cliver

HACCP, Statistical Process Control Applied to Postmortem Inspection and Risk Analysis in Canadian Abattoirs.150 Jean-Robert Bisaillon, Robert Charlebois, Tom Feltmate, and Yves Labbe

HACCP/ISO 9000: Commonalities and Distinctions.156 Debby Newslow

ASSOCIATION NEWS

Sustaining Members.139 Off the Top From the President. 142 Commentary From the Executive Director. 144 New lAMFES Members. 162 Affiliate Officers. 164

DEPARTMENTS

Updates. 167 News.169 Industry Products. 172 Business Exchange. 175 Advertising Index. 175 Coming Events. 192

EXTRAS

lAMFES Lending Library. 176 lAMFES 84th Annual Meeting Preview. 184 LAMFES Booklet Order Form. 195 LAMFES Membership Application. 196

The publishers do not warrant, either expressly or by implication, the factual accuracy of the articles or descriptions herein, nor do they so warrant any views or opinions offered by the authors of said articles and descriptions.

134 Dairy, Food and Environmental Sanitation - MARCH 1997 Has your assay been TESTED ON REAL-WORLD CONTAMINATIQN LEVELS? "Die BAX™ systems perform consistently at levels that challenge even culture methods. The high sensitivity of polymerase chain reaction (PCR) makes it possible. How DOES YOUR ASSAY HANDLE ATYPICAL QRGAMISI The BAX™ systems detect based on a segment of DNA unique to the target organism. not phenotypic expression, so atypical organisms are found as easily as typical ones.

How MANY FALSE NEGATIVES DO YOU HAVE TO ACCEPT TO COMPLETE TESTING IN 24 HOURS? With the BAX™ systems you get next-day resiilts, and give up nothing. In published independent test results, BAX™ has demonstrated 0% false negatives. Is YOUR ASSAY HACCP-READY? With their definitive results, competitive cost, minimal hands-on time, and simple sample prep, the BAX™ systems are the ideal products for implementing a HACCP program in your plant.

The BAX^*^ Pathogen Detection Sys'kms. Accurate results without compro/wse.

BAX'^” for Screening/Salmonella

BAX'^” for Screening/f. coll 0157:H7 ^

BAX^*^ for Screening/Listeria monocytogenes (conning soon)

BAX^“ for Confirming Suspect Colonies/Salr^mella

Call for test results and more alicoir The next generation information about the most of microbiology products. accurate pathogen A DyfoM Subsidiary screeners you can buy.

Route 141 and Henry Clay Road 1.800.863.6842 m PO Box 80357 Wilmington OE 19880.0357 l.S00.8«3.«847 tt Visit our web site at: -0.302.695.8754 V OUTSIDC THE US www.quaUconweb.com This product Is sold under licensing arrangement with F. Hofhnan-LaRoche, ltd.. Roche Molecular Systems. Inc and the PerWn«Ciiner Corporation. Raadar Swrvk* No. 230 DAIRY. FOOD AND ENVIRONMENTAL

ASanitation PUBLICATION OF THE INTERNATIONAL ASSOCIATION OF MILK. FOOD AND ENVIRONMENTAL SANITARIANS. INC Please Dairy, Food and Environmental Sanitation (ISSN-1043-3546) is published monthly beginning with the January number by the Interna¬ Don't Stop tional Association of Milk, Food and Environmental Sanitarians, Inc. Each volume comprises 12 numbers. Printed by Heuss Printing, Inc., 911 i N. Second Street, Ames, IA 50010, USA. Periodical Postage paid at Des Moines, lA 5031 8 and additional entry offices.

I We've had such a great response Postmaster: Send address changes to Dairy, Food and Environmen¬ tal Sanitation, 6200 Aurora Avenue, Suite 200W, Des Moines, lA to our request for cover photos, we ore 50322-2863, USA. interested in photos for our 1997 issues. lAMFES, Inc., Mailing Address: 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863, USA. So please, don't stop submitting your industry related 4-color photos! Manuscripts: Correspondence regarding manuscripts should be ad¬ dressed to Carol F. Mouchka, Managing Editor, lAMFES, Inc.

As always, send to: Donna Bahun, Publications News Releases, Updates, Coming Events and Cover Photos: Corre¬ Specialist, Dairy, Food and Environmental spondence for these materials should be sent to Donna A. Bahun, Sanitation, 6200 Aurora Avenue, Suite 200W, Publications Specialist, lAMFES, Inc.

Des Moines, Iowa, 50322-2863. THANKS! "Instructions to Contributors" may be obtained from Michelle Sproul, Publication Assistant, lAMFES, Inc.

Orders for Reprints: All orders should be sent to Dairy, Food and Environmental Sanitation, lAMFES, Inc. Note: Single copies of re¬ prints are not available from this address; address single copy reprint requests to principal author. 2nd Edition, now in its 4th Printing Reprint Permission: Questions regarding permission to reprint any portion of Dairy, Food and Environmental Sanitation should be The HACCP Manual: addressed to: Carol F. Mouchka, Managing Editor, lAMFES, Inc. Establishing Business Matters: Correspondence regarding business matters should be addressed to Lisa K. Backer, Director of Finance & Administration, Hazard Analysis lAMFES, Inc.

Critical Membership Dues: Membership in the Association is available to Control Point individuals. Dues are $75.00 per year and include a subscription to Dairy, Food and Environmental Sanitation. Dues including both Programs Dairy, Food and Environmental Sanitation and Journal of Food available from Protection are $ 120.00. Student membership is $37.50 per year, with The Food verification of student status, and includes Dairy, Food and Environ¬ mental Sanitation or Journal of Food Protection. Student member¬ Processors ship with both journals is $60.00. No cancellations accepted. Institute Sustaining Membership: A sustaining membership in lAMFES is avail¬ > New Decision Tree able to companies at a rate of $485.00 per year. For more information, > Added HACCP contact Rick McAtee, Advertising/Exhibit Manager, lAMFES, Inc. Models Subscription Rotes: $ 140.00 per year. Single copies $21.00 each. >• Updated Regulations Section No cancellations accepted. For more information, contact Julie A. > Clarified Biological, Chemical, Cattanach, Membership/Meeting Coordinator, lAMFES, Inc. and Physical Hazard Identification Postage: Outside U.S. add $22.50 per journal [DFESorJFP] for surface delivery; add $95.00 per journal (DFfSorJFPJfor air mail delivery. U.S. Copies are $50 each (plus S&H). FUNDS ONLY — ON U.S. BANK. Single copies add $9.00 per issue. To order, call 202/639-5954. Claims: Notice of failure to receive copies must be reported within 30 >• Also available in Spanish, French, days domestic, 90 days outside U.S. Correspondence regarding changes and Japanese for $70 plus S&H of address and dues must be sent to Julie A. Cattanach, Membership/ Meeting Coordinator, lAMFES, Inc. Reader Service No. 143

136 Dairy, Food and Environmental Sanitation - MARCH 1997 Hycon’ detects microorganisms in any environment.

Pest Management Exclusive to the Food Industry.

Since purity is Whether you’re sampling critical, the food industry, more than -W.X --.1 air, liquids or any other, requires a surfaces, knowledgeable and nothing performs technical approach to pest management like the that is based on Hycon* System. sound science and For air sampling, the Hycon Standard RCS or RCS uncompromising PLUS Centrifugal Air Sampler provides a quick and accurate quality. system for checking microbial quality of ambient air. The That’s why Copesan has developed Signature Care™ samplers are completely portable, require no vacuum source, a partnership in pest management designed specifically for and have adjustable sampling times to provide necessary the food industry. information on the efficiency of your contamination control Copesan offers service and management personnel program. trained and certified specifically in food industry pest For surface sampling, the flexible Hycon Contact management, as well as over 100 degreed technical experts. Slide conforms to any contoured surface. And with 48%

Our extensive network of service locations provides quick greater surface area than traditional surface sampling units, response to your needs. And, Signature Care™ is backed by recoveries promise a more complete microbial strong, written Standards of Performance and Guarantee. representation. Its transparent sleeve is resealable for

For more information on subsequent transport and incubation. For liquid sampling, the Hycon Dip Slide offers Signature Care™ and how Copesan can advantages of speed and economy. The slide paddle is coated help you with pest management that on each side with different culture media, allowing you to meets your critical requirements, call perform two tests in the time normally taken for just one. 1-800-267-3726, Ext. 404. A complete selection of culture media lets you detect total microbial contamination, fastidious bacteria, yeasts and molds or coliform bacteria. Call Biotest and ask for complete Hycon System information.

Nationwide Pest Management A BIOTEST DIAGNOSTICS CORPORATION 66 Ford Road, Suite 131, Denville, NJ 07834

3490 North 127th Street, Brookfield, WI53005 201 625-1300 • 800 522-0090 Biotest Fax; 201 625-9454 1-800-COPESAN ■ 414-783-6261 • FAX: 414-783-6267 Diagnostics http;//www.bjotest.com

MARCH 1997 - Daiiy, Food ond Environmental Sanitation 137 SCIENTIFIC EDITOR DAIRY, FOOD AND ENVIRONMENTAL William LaGrange, Ph.D. Iowa State University Department of Food Science and Human Nutrition Food Sciences Building Ames, IA 5001 1-0001 (515) 294-3156; fax (515) 294-81 81 Sanitation e-mail; [email protected] lAMFES EXECUTIVE BOARD

President, Michael H. Brodsky, Ontario Ministry of Health, P.O. Box 9000, Terminal A, Toronto, lAMFES STAFF Ontario, Canada M5W 1 R5; phone (416) 235-5717; e-mail: [email protected] President-Elect, Gale Prince, The Kroger Co., 1014 Vine Street, Cincinnati, OH 45202-1 100; Executive Director phone (513) 762-4209; e-mail: [email protected] David W. Tharp Vice President, Robert E. Brackett, University of Georgia, Center for Food Safety and Quality Director of Finance & Administration Enhancement, GA Experiment Station, Griffin, GA 30223-1 797; phone (770) 412-4735; e-mail: Lisa K. Backer [email protected] Secretary, Jack Guzewich, New York State Department of Health, Bureau of Community Sanitation Accounting Assistant and Food Protection, 2 University Place, Room 404, Albany, NY 12203-3399; phone (518) 458- Bryan Ladd 6714; e-mail: jjgO 1 @health.state.ny.us Past President, F. Ann Draughon, University of Tennessee, Food Science and Technology Managing Editor Department, P.O. Box 1071, Knoxville, TN 37901-1071; phone (423) 974-7425; e-mail: Carol F. Mouchka [email protected] Affiliate Council Chair, John C. Bruhn, University of California-Davis, Department of Food Publications Specialist Science and Technology, 101 Cruess Hall, Davis, CA 95616-8598; phone (916) 752-2192; Donna A. Bahun e-mail; [email protected]

Publication Assistant EXECUTIVE DIRECTOR Michelle L. Sproul

David W. Tharp, 6200 Aurora Ave., Suite 200W, Des Moines, lA 50322-2863; Publication Proofreader phone (515) 276-3344; e-mail: [email protected] Pam Wanninger

Advertising/Exhibit Manager EDITORIAL BOARD Rick McAtee SIDNEY BARNARD. .University Park, PA Membership/Meeting Coordinator HAROLD BENGSCH. .Springfield, MO Julie A. Cattanach FLOYD W. BODYFELT. .Corvallis, OR JOHN C. BRUHN. . Davis, CA Advertising/Exhibit Account J.H. BURKEH. .Sioux City, lA Executive WARREN S. CLARK, JR. .. .Chicago, IL Darci Davenport WILLIAM W. COLEMAN, .St. Paul, MN OLIVER D. COOK. .Rockville, MD Lending Library Coordinator NELSON COX. .Athens, GA Tanya Smith RUTH G. FUQUA. .Mt. Juliet, TN THOMAS M. GILMORE . .Rockville, MD Order Fulfillment/Receptionist DAVID GOMBAS. ... Arlington Heights, IL Karla Jordan CHARLOHE W. HINZ .... .Leroy, NY RICHARD F. JOLLEY. .Branfor, FL JAMES W. LITTLEFIELD.... .Austin, TX COVER PHOTOS PAUL F. MARTIN. .Chicago, IL JOHNR. MOLENDA. .Salisbury, MD Send your photographs to be DEBBY L. NEWSLOW. .Plymouth, FL considered for publication on the DARYL S. PAULSON. .Bozeman, MT cover of Dairy, Food and Environ¬ DAVID H. PEPER. . Sioux City, lA mental Sanitation to; MICHAEL PULLEN. White Bear Lake, MN J. REEDER. .Reston, VA Donna Bahun, Publications Specialist ROBERT L. SANDERS. .Pensacola, FL lAMFES P.C. VASAVADA. .River Falls, Wl 6200 Aurora Ave., Suite 200W Des Moines, lA 50322-2863 ““Tlie mission of lAMFES is to provide food safety professionals worldwide with a fonini to Photos will be returned when requested. exchange information on protecting the ftxtd supply.”

138 Dairy, Food and Enviranmental Sanitation - MARCH 1997 SustainingMembers

3M Microbiology Products, 3M I Charm Sciences, Inc., 36 Franklin Electrol Specialties Company, 441 Center,Bldg. 275,St. Paul,MN 55144- | Street, Malden, MA 02148; (617) 322- Clark Street, South Beloit, IL 61080; 1000; (612) 733-9558 i 1523 1 (815) 389-2291

ABC Research, 3437 S.W. 24th Av¬ Copesan Services, Inc., 5490 N. | Evergreen Packaging, Division of enue, Gainesville, FL 32607; (352) 127thSt., Brookfield, WI53005; (800) ; International Paper, 2400 6th Street, 372-0436 267-3726 | S.W., Cedar Rapids, lA 52406; (319) 399-3236 Dairy and Food Labs, Inc., 3401 Accurate Metering Systems, Inc., Crow Canyon Road, Suite 110, San 1651 Wilkening Road, Schaumburg, F & H Food Equipment Co., P.O. Ramon, CA 94583-1307; (510) 830- i IL 60173; (708) 882-0690 Box 3985, Springfield, MO 65808; 0350 i (417)881-6114 Applied Research Institute, 8 Dairy Quality Control Institute, Blanche’s Walk, P.O. Box 810, New¬ Foss Food Technology Corpora¬ 5205 Quincy Street, Mounds View, ] town, CT 06470; (888) 324-7900 tion, 10355 W. 70th Street, Eden MN 55112-1400; (612)785-0484 ' Prairie, MN 55344; (612) 941-8870 APV Crepaco, 9525 W. Bryn Mawr DARDEN Restaurants, P.O. Box FRM Chem, Inc., P.O. Box 207, Ave., Rosemont, IL 60018; (708)678- 593330, Orlando, FL 32859-3330; 4300 Washington, MO 63090; (314) 583- (407) 245-5330 4360 I ASI Food Safety Consultants, Inc., Darigold, Inc., 635 Elliott Ave., P.O. | G&H Products Corp., 8201 104th 7625 PageBlvd., St. Louis, MO63133; | Box 79007, W. Seattle, WA 98119; (800) 477-0778 j Street, P.O. Box 909, Pleasant Prairie, (206) 286-6772 WI 53158-0909; (4l4) 694-1010 Becton Dickinson Microbiology Dean Foods, P.O. Box 7005, Rock¬ Systems,Inc.,7LovetonCircle,Sparks, j Gardex Chemicals, Ltd., 7 Merid¬ ford, IL 61101-7005; (815) 962-0647 MD 21152-9212; (410) 584-7188 j ian Rd., Etobicoke, ON M9W 4Z6; I (800) 563-4273 Decagon Devices, 950 N.E. Nelson Bentley Instruments, Inc., 4004 j c;ourt, P.O. Box 835, Pullman, WA Peavey Road, Chaska, MN 55318; | GENE-TRAK Systems, 94 South 99163; (509) 332-2756 , Street, Hopkinton, MA 01748; (508) (612)448-7600 ! 435-7400 Difco Laboratories, Inc., P.O. Box I BioControl Systems, Inc., 19805 331058, Detroit, MI 48232; (313) 462- Gist-brocades Dairy Ingredients N. Creek Parkway, Bothell, WA98011; 8478 Group, N93 W14560Whittaker Way, (206) 487-2055 ! DiverseyLever, 46701 Commerce | Menomonee Falls, WI 53051; (800) Biolog, Inc., 3938 Trustway, Hay¬ Center Drive, Plymouth, MI 48170; | 423-7906 ward, CA 94545; (510) 785-2585 (313)414-5012 Glo Germ Company, 1120 S. High¬ 1 way 191, Moab, UT 84532; (800)842- bioMerieux Vitek, Inc., 595 Anglum j DonLevy & Associates, Inc., 1551 ; 6622 Drive, Hazelwood, MO 63042-2395; I E. 89th Ave., Merrillville, IN 46410; ‘ (800) 638-4835 j (219) 736-0472 Great Western Chemical Co., 1717 Bioscience International, Inc., ' Dynal, Inc., 5 Delaware Drive, Lake E. Fargo, Nampa, ID 83687; (208) 11607 Magruder Lane, Rockville, MD Success, NY 11042; (516) 326-3270 ! 466-8437 20852-4365; (301) 230-0072 Ecolab Inc., 370 Wabasha St. N., St. i Hardy Diagnostics, 1430W. McCoy Capitol Vial, Inc., P.O. Box 446, Paul, MN 55102; (612) 293-2364 | Ln., Santa Maria, CA 93455; (805) Fultonville, NY 12072; (518)853-3377 346-2766 Educational Foundation of the | Celsis, Inc, 1801 Maple Ave., BIRL | National Restaurant Assn., 250 S. Hess & Clark, Inc./KenAg, 7th & Bldg., Evanston, IL 60201; (847) 467- j Wacker Drive, Suite 1400, Chicago, j Orange Street, Ashland, OH 44805; 6600 I IL 60606-3834; (800)765-2122 I (800) 992-3594

MARCH 1997 - Dairy, Food and Environmental Sanitation 139 SustoiningM«mb«rs continued

SustainingMembers

IBA, Inc., 27 Providence Road, NASCO International, 901 Janesville REMEL, L.P., 12076 Santa Fe Dr., Millbur>', MA 01527; (508) 865-6911 Avenue, Fort Atkinson, W1 53538; Lenexa, KS 66215; (800) 255-6730 (414) 563-2446 IDEXX Laboratories, Inc., 1 Idexx Ross Laboratories, 625 Cleveland Drive, Westbrook, ME 04092; (207) The National Food Laboratory, Avenue, Columbus, OH 43215; (6l4) 856-0300 6363 Clark Ave., Dublin, CA 94568; 227-3333 (510) 551-4231 International BioProducts, Inc., Seiberling Associates, Inc., 94 National Food Processors Asso¬ 14780 N.E. 95th Street, Redmond, North High Street, Suite 350, Dublin, ciation, 1401 New York Ave. N.W., WA 98052; (206) 883-1349 OH 43017-1100; (6l4) 764-5854 Washington, D.C. 20005; (202) 639- International Dairy Foods Asso¬ 5985 Silliker Laboratories Group, Inc., ciation, 1250 H Street, N.W., Suite | 9(X) Maple Road, Homewood, IL 60430; Nelson-Jameson, Inc., 2400 E. Fifth 900, Washington, D.C. 20005; (202) (708) 957-7878 Street, P.O. Box 647, Marshfield, WI 737-4332 54449-0647; (715) 387-1151 Sparta Brush Co., Inc., P.O. Box Kalyx Biosciences, 20 Camelot 317, Sparta, Wl 54656; (608) 269-2151 NESTLE USA, Inc., 800 N. Brand Drive, Nepean, ON K29 5X8; (613) Blvd., Glendale, CA 91203; (818) 549- 723-1114 Tekniar-Dohrmann,P.O. Box429576, 5799 Cincinnati, OH 45242-9576; (513) 247- Land O’Lakes, Inc., P.O. Box 116, 7000 New Horizons Diagnostics, 9110 Minneapolis, MN 55440-0116; (612) Red Branch Road, Columbia, MD Unipath Co., Oxoid Division, 800 481-2870 21045; (410)992-9357 Proctor Ave., Ogdensburg, NY 13669- Malthus Diagnostics, Inc., 35888 2205; (800) 567-8378 Norton Performance Plastics Center Ridge Road, North Ridgeville, Corp., P.O. Box 3660, Akron, OH Vulcan Chemical Technologies, OH 44039; (216) 327-2585 44309-3660; (216) 798-9240 Inc., 4255 W. Riverside St., Kansas r Maryland & Virginia Milk Produc¬ City, MO 64150; (8I6) 741-2410 Organon Teknika, 100 Akzo Avenue, ers Assn., Inc., 1985 Isaac Newton Durham, NC 27712; (919) 620-2000 Walker Stainless Equipment Co., Square, Reston, VA 20190; (703) 742- 902 2nd Main St., Elroy, WI 53929; 6800 PE Applied Biosystems, 850 Lin¬ (608) 462-8461 coln Centre Drive, Bldg. 400, Foster Medallion Labs, 9000 Plymouth City, CA 94404; (415) 638-5413 Wal-Mart Stores, Inc., 702 S.W. 8th Ave., Minneapolis, MN 55427; (612) St., Bentonville, AR 72712; (501) 273- 540-4453 Penn State University, University 4903 Creamery, 12 Borland Laboratory, Univ¬ Metz Sales, Inc., 522 W. First Street, ersity Park, PA 16802; (814)865-7535 Warren Analytical Laboratory, 650 Williamsburg, PA 16693; (814) 832- O’ St , P.O. BoxG, Greeley, CO 80632; 2907 Pharmacia & Upjohn Animal (800) 945-6669 Health,7000Portage Road, Kalamazoo, Michelson Laboratories, Inc., 6280 Ml 49001; (616) 385-6726 Weber Scientific, 2732 Kuser Road, Chalet Drive, Commerce, CA 90040; Hamilton, NJ 08691-9430; (609) 584- (562) 928-0553 PRISM, 8300 Executive Center Drive, 7677 Miami, EL 33166-4680; (305) 592-6312 Mid America Dairymen, Inc., 3253 West Agro, Inc., 11100 North Con¬ E. Chestnut Expressway, Springfield, Qualicon, A DuPont Subsidiary, gress Avenue, Kansas City, MO 64153; MO 65802-2584; (417) 865-7100 P.O. B0X8O357, Wilmington, DE19880; (816)891-1528 (302) 695-2262 NSF International, 3475 Plymouth Zep Manufacturing Co., 1310 Sea¬ Road, Ann Arbor, Ml 48105; (313) R-Tech, P.O. Box 116, Minneapolis, board Industrial Blvd., Atlanta, GA 769-5523 MN 55440-0116; (800) 328-9687 303I8; (404) 352-1680

140 Dairy, Food and Environmental Sanitation - MARCH 1997 Who’s Who in HACCP Workshop

April 21,1997

DoubleTree Hotel Arlington, VA

Attendees will • an analysis of pro¬ receive: grams available for • an opportunity to the areas of meat and learn who are the poultry, seafood, key alliance in produce and dairy HACCP processing industries

This workshop is designed for food processors beginning to implement HACCP, or still deciding how to start implementing HACCP. Before going any further, plan to attend this workshop to learn who's who in HACCP and what they can do for you and your organization.

For more information contact: Carol Mouchka (800) 369-6337; (515) 276-3344 Fax (515) 276-8655 e-mail: [email protected]

MARCH 1997- Daiiy, Food and Environmental Sanitation 141 OFF THE TOP

FROM THE PRESIDENT

Objective A: Expand the Mem¬ Objective C: Enhance Product bership and Service Offerings * Strategy: Al. Identify other Strategy: Cl. Write a journal I potential member pools. editorial policy. Action Plans: (i) Identify publica¬ Action Plans: (i) Staff editor to tions and other ass(x:iations who have work with volunteer editor to write members/subscribers who may be formal editorial guidelines. attracted to LAMFES. (ii) Identify groups Strategy: C2. Use formal with similar interests whose members research approach to define may benefit from lAMFES membersliip. program content for education Strategy: A2. Develop a mem¬ program development. bership recruitment/retention Action Plans: (i) Develop a request program. for a proposal for a research organiza¬ Action Plans: (i) Establish and tion to conduct research for education By MICHAEL H. BRODSKY charge a volunteer membership com¬ programing. lAMFES President mittee to assist staff with membership Strategy: C3. Develop market¬ recruitment/retention program. ing plans for major project and Strategy: A3. Develop an service areas. , effective membership data base. Action Plans: (i) Develop I Action Plans: (i) Redesign marketing plans for membership membership renewal form to include development, educational programs “Thinking both current demographic and pro¬ fessional information, and publications. strategically, j Objective B: Develop En¬ Objective D: Develop a Formal hanced Education Program Financial Plan planning for Strategy: Bl. Develop a Strategy: Dl. Incorporate speakers’ bureau/panel of experts. investment policy, review of dues the future” Action Plans: (i) Get input from policy, identification of reserve affiliates on their speakers and target and policy regarding all programs, (ii) Identify expertise of revenue and expense streams to j LAMFES Executive Board to serve as the association. j spokespersons, lecturers, etc. Action Plans: (i) Write a prelimi¬ The Executive Board, in coop¬ Strategy: B2. Encourage PDGs nary plan for review by the Executive eration with lAMFES staff, have as developers of new programs/ resurrected the Strategic Plan symposia/workshops. Board. developed in 1993. That long range Action Plans: (i) Ensure that each We will be devoting a significant plan established four priority objec¬ PDG develop/submit specific pro¬ amount of time to strategic thinking tives for the organization. A number grams/symposia/workshops to the at our next meeting in Des Moines, of strategies for achieving each of Program Advisory Committee. April 27-29 and I would like to know these objectives were identified and Strat^y: B3. Have lAMFES dev¬ your thoughts. Have we met your action plans were developed. In his elop white papers on food safety/ expectations in meeting these objec¬ column, published in the December sanitation issues of significance. tives? What new directions do you want 1993 issue of DFES, President Harold Action Plans: (i) Appoint and LAMFES to take? Are there any strategies Bengsch presented an overview of charge a “White Paper Development you would like to help develop? Your the recommendations. Considering Group.” input is welcomed and encouraged. the number of changes that have Strategy: B4. Develop a transpired within LAMFES since then, tracking system for all requests As always, if you have any it seems the time is appropriate to for information, programs comments on this column, please review these objectives, assess our i assistance, etc. don’t hesitate to contact me (e-mail: achievements and plan a course for ] Action Plans: (i) Develop an [email protected], telephone (4l6) the future; ! information specific request log. 235-5717, Fax (4l6) 235-5951).

142 Dairy, food and Environmental Sanitation - MARCH 1997 lAMFES GOLF TOURNAMENT AT THE GRAND CYPRESS GOLF CLUB Sunday, July 6, 1997 8:30 a.m. — Shotgun Start

Come eariy and enjoy 18 holes of golf at the hunous golf course designed by Jack Nicklaus. Before we deal with problems involving food safety and protection, let’s get together for some fun and a GREAT round of golf! lAMFES has organized a FUN, BEST-BALL Tournament with you in mind. EVERYONE IS WELCOME, regardless of skill. About the Golf Course: We are scheduled to play the “New Course” at the Grand Cypress Golf Club de¬ signed by Jack Nicklaus. The New Course pays tribute to the great courses of Scotland with features replicated in such a way as to conjure visions of the Old Course at St. Andrews. Similarities include large undulating greens, bridges, walls and long, grassy mounds. Golfers on the New Course will have the feeling of playing in an open meadow. To join your friends and colleagues in a round of golf, call the lAMFES office at (800) 369-6337; (515) 276- 3344 or Fax us at (515) 276-8655 to request a registration form. Hurry! Registration deadline is June 6, 1997! Companies: Are you looking for a unique way to promote your company at the lAMFES Annual Meeting? lAMFES is looking for sponsorship support for this event. If you would consider providing quality prizes (or cash prizes) for the lAMFES Golf Tournament, we would like to hear from you. Call David Tharp at the phone numbers listed above for more details.

Make Plan^sMow to Attend the 1997 tAMFES AnHual Meeting

Juuv HvAXT IteGElVCY CjRAlIVO CyERESS

out the rnoAt adyancg^HncI

For more ihforrtl^TO!n^!^^fect lAMFEi^dt (800) 369-6337; (515) 276-3344^^^^^515) 276-8655;'e-iiiail [email protected]

MARCH 1997 - Dairy, Food and Environmental Sonitotion 143 Commentary

FROM THE EXECUTIVE DIRECTOR

j ence will blend well with the new and we will need your help and i duties as Executive Director. support. 1 There are plenty of challenges Coming up at the April 1997 ahead for our Association, but with Executive Board meeting, time will I input from members, the oversight be set aside for our staff and Execu¬ of the Executive Board, and hard tive Board to work together on the work from our staff; our goals can be long range plan for LAMFES. This will attained! Besides, without challenges, provide controlled growth that is ! life can become quite stale and boring, necessary for the advancement of our j Speaking of challenges and goals, Association. If you have input that i setting goals already has become a you would like to share, feel free to priority. In 1992, or maybe even contact me or a member of the earlier, lAMFES embarked upon a Executive Board. I strategic planning process. A profes- Related to our long range plan By DAVID W. THARP i sional consultant was hired to survey and the implementation of such a lAMFES Executive Director our Members’ needs. Their report plan, I want to point out the size of i was issued in early 1993 detailing the our office staff. Members, and people ! survey results. In the December 1993 in association management, are quite President’s Column, Harold Bengsch surprised when they find out the outlined the objectives that resulted LAMFES staff consists of nine full-time “Now is the i from the planning process. See and three part-time people! We are I President Michael Brodsky’s column producing two monthly journals with time to review i in this issue for a review of those a staff equivalent of 10.5 full-time objectives. employees. Many associations pro¬ and revise the I The objectives and the survey ducing one monthly publication have I results have influenced our direction a publication department of six to long range plan I and decisions over the years, but ten persons (or more). The quality there is now a need to redefine long and quantity of information that is for lAMFES” I range goals for lAMFES. These long disseminated through our Journals and range goals should be ones that we other publications is just outstanding i arrive at through studying all informa¬ considering our staff size. tion that we have available. Most of We are very fortunate to have a the survey information is still appli- GREAT staff that puts forth excellent I cable and useful. Some of the objec¬ efforts on your behalf. Let me intro¬ tives and related plans have been duce them now (titles are shown on implemented; other suggestions from page 138): Lisa Backer, Donna Bahun, the report are still in their infancy. Julie Cattanach, Darci Davenport, January 10th, I was appointed Now is the time to review and Karla Jordan, Bryan Ladd, Rick Executive Director of lAMFES. For those of you I haven’t personally met, revise the long range plan for McAtee, Carol Mouchka, Tanya allow me to introduce myself. I’m LAMFES. Without goals and planning Smith, Michelle Sproul, and Pam David Tharp and I have had the how to achieve such goals, an Wanninger. I have enjoyed working pleasure of serving as the lAMFES I association (or an individual for that with each person of our staff and Director of Finance and Administra¬ ! matter), will just go along, doing certainly look forward to working tion for the past four years. During j what they have been doing, without together to reach our common goals. that time, my involvement has ever improving or striving for higher Many challenges ahead. An covered just about every aspect of levels. We, as an association, must set energetic Executive Board, involved our Association’s operations. Prior to j our goals, make them known and Members and enthusiastic staff. When my employment with lAMFES, I 1 then work together to realize our these factors come together, every¬ worked in public accounting. My i goals. Much of the work will fall back thing becomes possible! See you next business and administrative experi- ! upon our staff to actually carry out. month.

144 Dairy, Food and Environmental Sanitation - MARCH 1997 YOU CAN SEE WHICH FLUME TREATMENT WORKS BETTER.

GUESS WHICH ONE PROMOTES WORKER SAFETY.

Chlorine Dioxide Performance Tsunami™ Performance

In tests indicative of plant environments, Tsunami consistently provides a 2 to 3 log reductionJn aerobic plate counts when compared to chlorine dioxide performance. Tests results available upon request

The answer is Tsunami, a new flume water additive that pro¬ vides superior microbial control and a safer working environment. Compared to traditional chlorine-based treatments,Tsunami is completely soluble in flume waters at use concentration, eliminating any potential for off-gassing. In various processing applications.Tsunami has proven effectiveness in reducing flume water and product surface microbial species. And Tsunami will favorably impact plant eco¬ nomics by reducing labor and water costs, and enhancing end product quality. It’s time to change your flume treatment toTsunami.To find out more about how this revolutionary new product can work for you. call I -800-793-0248.

Tsunami is a liquid, single product, ready-to-feed direcdy from the shipping container with no ECOIAB* precursor chemicals or on-site generation FOOO i BEVERAGE DIVISION equipment required. ©! 997 Ecolab Inc. AH Rights Reserved

Disinfection of Kitchen Sponges and Dishcloths by Microwave Oven

P. K. Park' and D. O. Oliver^*

sponges and cotton dishcloths in SUMMARY the home kitchen. Sponges and dishcloths are commonly suspected of harboring bacteria and cross-contaminating other food- MATERIALS AND METHODS contact surfaces in the kitchen, resulting in foodbome Bacterial cultures illnesses. Here, we report disinfection of food-contact materials using a common microwave oven. Exposures of Overnight cultures (at 37°C) of E. coli K12 Hfr (ATCC 23631), 60 s were sufficient to kill 10^ bacteria. Microwave heating E. coli 0157:H7 (provided by Dr. appears to be a very efficient method for decontaminating Charles Kaspar, Food Research cellulose sponges and cotton cloths Institute, University of Wisconsin- Madison) and 5. aureus (provided by K. A. Glass, Food Research Inst¬ itute, University of Wisconsin-Mad- ison) were used. The cultures were INTRODUCTION bacterial reservoirs and also as grown in brain heart infusion (BHI) cross-contaminating agents. It is Earlier studies have shown that broth or skim milk (Difco, Detroit, believed that this problem is cloths, sponges, and other kitchen MI)- Bacteria were inoculated onto responsible for a significant portion food contact surfaces (together the surface by depositing 1.0 ml of of foodbome illnesses each year. with hands) were important factors the culture (at 10^ to 10‘'CFU/ml) in cross-contamination (3, 4, 5, 8). In nonfood-related areas, both with a 1.0 ml disposable pipette over Random samples of domestic cloths infant-bath sponges and loofah an area of 25 cm^. Plate counts were and sponges showed that 74% were sponges have been implicated in done on BHI agar (Difco, 1.5%). contaminated with either Escheric¬ harboring and promoting Pseudo¬ hia coli. Staphylococcus aureus, monas aeruginosa that causes the Preparation of sponge and cloth Streptococcus (now Enterococcus) skin disease folliculitis (1, 2). faecalis, or Clostridium perfring- In spite of the serious nature of Cellulose sponges (National ens. More than half of these positive this problem, there have not been Sanitary Co., Sacramento, CA) and samples had >10^ colonies (9). serious attempts to find effective cotton dishcloths (Darra Inc., N. Furthermore, it has been shown methods to disinfect these and Hollywood, CA) were purchased at that bacteria can grow in these retail outlets. Sponges were cut into other food-contact surfaces in the environments (from 1.7 x 10^ to 5x5x2 cm pieces (face area 25 home (10). 2.5 X 10* CFU/cm^ in 3 days) (7). cmO- Dishcloths were cut into 5x5 During the past two decades, Transfer of bacteria from these and X 0.3 cm pieces (face area 25 cm^. other contaminated surfaces, such the microwave oven has become a Full-size sponges (17.5 x 10 x 4 cm) as sinks and cutting boards, in very common appliance in kitchens and dishcloths (40 x 35 x 0.3 cm) significant numbers has been of the developed world. This study were also tested. All were sterilized shown (6), and demonstrating that addressed the effectiveness of the in an autoclave for 20 min at 121°C these cleaning wipers served as microwave in disinfecting cellulose before use.

146 Dairy, Food and Environmentol Sanitation - MARCH 1997 Figure 1. Recovery of E. coli from dry (•) and wet (□) full-size sponges. Microwave treatment Approximately 1x10^ CFU was inoculated (volume of 1.0 ml) on an area A General Electric (Louisville, of 25 cm^ in the middle of the sponge and exposed in the microwave oven KY) Spacemaker microwave oven, (800 W) for 0.5, 1.0, 1.5, and 2.0 min. Both the agar syringe (direct contact) model JEM31M, with an output of and liquid rinse sampling methods were used. The composite values are pre¬ 800 W at 2450 MHz and a built-in sented in the figure. The dry and wet sponges weighed 50.3 g and 111.1 g, temperature probe, was used. respectively. A value of 0 indicates that no viable bacteria were detected. Samples were placed in the center (to avoid cold spots) and were heated at the highest setting. Temperatures of sponges were monitored during microwave heating by fiber optic probe and sensing units (Model 1400, Metricor Inc., Woodinville, WA). The probes were inserted through the rear of the oven and implanted into the contact material. A thermocouple (Atkins Technical Inc., Gainesville, FL, Model 38653-K) was used to determine the temperature of dishcloths.

Sampling methods Direct contact: BHI agar plates (1.5%) were used to make contact impression by putting the contact material face down on the agar surface and pressing gently for 20 s so that all four comers made an imprint on the agar. With cloth, a forceps was used to lift it onto the Figure 2. Recovery of E. coli from dry (•) and wet (□) full-size dishcloths. agar surface and to apply pressure. Approximately 1x10^ CFU was inoculated (volume of 1.0 ml) on an area On full size sponges and cloths, an of 25 cm^ in the middle of the cloth and exposed in the microwave oven agar-filled syringe with an open- (800 W) for 0.5, 1.0, 1.5, and 2.0 min. Both the agar syringe (direct contact) ended barrel was used for sampling. and liquid rinse sampling methods were used. The composite values are pre¬ The agar end of the syringe was sented in the figure. The dry and wet dishcloths weighed 50.1 g and 1 38.4 g, place over the contact area and respectively. A value of 0 indicates that no viable bacteria were detected. pressed gently for 20 s. Then, the protruding end was sliced off with a sterile knife and placed in a petri dish for incubation. Pushing on the plunger made a new agar surface available for surface sampling. Liquid rinsing: After microwave exposure, the sponge or cloth was saturated with 10.0 ml of sterile water, and then, manually squeezed (with sterile gloves) to push the maximum amount of extractant liquid onto an individual sterile jjetri dish. For cell enumeration, 100 gl of the liquid was plated on BHI agar for overnight incubation at 37°C and counted with a Quebec Colony Minutes Counter. For plates with very high numbers (i.e. greater than 1000 CFU), an estimate was acquired by counting one-eighth of the plate and then multiplying by eight.

MARCH 1997- Dairy, Food ond Environmental Sonitotion 147 Figure 3. Temperature profile of dry (•) and wet (□) full-size sponges during RESULTS AND DISCUSSION microwave heating measured with a fiber optic thermometer system. Normal growth at room temperature Both dishcloths and cellulose sponges promoted growth of E. coU at room temperature (22°C). Bacteria inoculated at 10^ CPU per piece of dishcloth or cellulose sponge grew about 2 logs in 24 h in skim milk and about 1.5 logs in water (data not shown).

Microwave kill on sponge On a test sponge inoculated with lO'^CFU of £. co/t, E. coli 0157:H7, or 5. aureus, no CPU were detectable by the direct plate contact or liquid rinse sampling methods after > 30 s of microwaving. With full-size sponges inoculated with 10'^ CPU of E. coli, no viable cells were found after 30 s on dry surfaces, but with wet (saturated with water, then wrung) sponges, equal kill took 60 s (Figure 1). Dry natural sponge (of marine Demospongiae species) did not heat in the microwave oven, Figure 4. Temperature profile of dry (•) and wet (□) dishcloths during microwave whereas wet natural sponges were heating measured with a thermocouple. apparently damaged by microwave heating (data not shown).

Microwave kill on dishcloth On test cloths inoculated with 10‘^ CPU and sampled via the direct contact plate method, viable E. coli counts reached 0 after 30 s of full- power microwaving. On a full-size dishcloth inoculated with 10^ CPU of E. coli, no viable cells were detectable after 30 s on a dry cloth surface, but on a wet surface, 2 log CPU were still detectable after 120 s. Full 3 min exposure was required to kill all remaining bacteria (Figure 2).

Temperatures Temperatures during microwave exposure of cellulose sponges were measured using special fiber optic probes. Temperatures rose near 100°C in about 1 min for both dry and wet sponges, but the former rose to 135°C before returning to 100°C about 2 min later (Figure 3). A wet sponge

148 Dairy, food and Environmental Sanitation - MARCH 1997 n remained at -100°C throughout the of potentially pathogenic bacterial ACKNOWLEDGMENTS 5 min heating period. A wet species to human skin. }. Clin. Microbiol. 32:469-472. This study was supported by dishcloth showed a similar profile 3. Enriquez, C. E., R. Enriquez-Gordillo, the Samuel C. Johnson Distin¬ by climbing to 100°C during the D. I. Kennedy, and C. P. Gerba. 1997. guished Fellowship provided by first min and remaining there for Bacteriological survey of used cellu¬ S. C. Johnson & Son, Inc. (Racine, the rest of the 4 min (Figure 4). A lose sponges and cotton dishcloths WI) and the College of Agricultural from domestic kitchens. Dairy Food dry cloth, however; heated steadily and Life Sciences, University of Environ. Sank. 17:20—24. until it reached ~250°C after 4 min. 4. Finch, J. E., J. Prince, and M. Hawks- Wisconsin-Madison. We acknowl¬ It started to smoke at this stage. worth. 1978. A bacteriological survey edge the assistance of Kathleen A. The dry sponge, on the other hand, of the domestic environment. J. Appl. Glass and Charles A. Kaspar (Food never showed any sign of burning Bacteriol. 45:357-364. Research Institute) for providing or smoking. We have demonstrated 5. Mendes, M. F., D. H. Lynch, andC. A. some of the strains of bacteria used that a microwave oven is very Stanley. 1978. Bacteriological survey in the study and Kasiviswanathan of kitchens. Environ. Health 86:227— effective in killing bacteria in Muthukumarappan and Sundaram 231. Gunasekaran (Dept, of Agricultural cellulose sponges and cotton 6. Scott, E., and S. F. Bloomfield. 1990. Engineering) for the use of the fiber dishcloths. In most cases, exposure The survival and transfer of microbial optic thermometer. We also note of about 1 min was sufficient to contamination via cloths, hands, and utensils. J. Appl. Bacteriol. 68:271— the valuable laboratory assistance eliminate 10^ bacteria. The high 278. by Ming Qi Deng and Tadesse temperature induced by the micro- 7. Scott, E., and S. F. Bloomfield. 1990. Mariam (Department of Population wave energy may be responsible for Investigation of the effectiveness of Health and Reproduction, Univer¬ detergent washing, drying, and chem¬ the high kill. We believe that this sity of Califomia-Davis). ical disinfection on contamination of method is a simple and potent way cleaning cloths. J. Appl. Bacteriol. of disinfecting these food-contact 68:279-283. surfaces in the home kitchen. 8. Scott, E., S. F. Bloomfield, and C. G. ABOUT THE AUTHOR Barlow. 1982. An investigation of mi¬ crobial contamination in the home. 'Food Research Institute, REFERENCES J. Hyg. Camb. 89:279-293- University of Wisconsin, Madison, 1. Bottone, E. J., and A. A. Perez. 1993. 9. Tebutt, G. M. 1986. An evaluation of WI, 53706; ’^Corresponding author. Pseudomonas aeruginosa folliculitis various working practices and shops Department of Population Health acquired through use of a contami¬ selling raw and cooked meat. J. Hyg. and Reproduction, School of nated loofah sponge: An unrecognized Camb. 97:81-90. Veterinary Medicine, University of 10. Tebbutt, G. M. 1991. An assessment potential public health concern. J. Clin. California, Davis, CA 95616-8743, Microbiol. 31:480-483. of cleaning and sampling methods for 2. Bottone, E. J., A. A. Perez, and J. L. food-contact surfaces in premises pre¬ telephone (916) 754-9120; fax Oeser. 1994. Loofah sponges as reser¬ paring and selling high-risk foods. (916) 752-5845; e-mail: voirs and vehicles in the transmission Epidemiol. Infect. 106:319-327. [email protected].

ABC RESEARCH lAMFES Announces the Availability of the YOUR FULL SERVICE FOOD AND ANALYTICAL CONSULTING Procedures to Implement the LABORATORY Hazard Analysis Critical Con¬ • FOOD CHEMISTRY • ENVIRONMENTAL CHEMISTRY trol Point (HACCP) System • MICROBIOLOGICAL ANALYSES • PRODUCT DEVELOPMENT- PILOT PLANT • CONTRACT RESEARCH • PROBLEM SOLVING For Order Information, • HACCP TRAINING-AUDITS • PLANT SANITATION/GMP SURVEYS Contact lAMFES at (800) 369-6337 ABC RESEARCH CORPORATION 3437 S.W. 24th Avenue or FAX (515) 276-8655 Gainesville. FL 32607 (352) 372-0436 FAX: (352) 378-6483

R«ad«r Service No. 102

HACCP; Statistical Process Control Applied to Post¬ mortem Inspection and Risk Analysis in Canadian Abattoirs

Jean-Robert Bisaillon,*’ Robert Charlebois,^ Tom Feltmote,^ and Yves Lobbe'*

products and by-products. The SUMMARY remainder is slaughtered in provin- cially or municipally inspected Control measures currently used in federally registered establishments. Slaughtering abattoirs and new inspection tools are briefly described. conditions are regulated primarily The application of HACCP (Hazard Analysis Critical Control by the Health of Animals Act and Point), covering all steps at the abattoir in the processing of Regulations, the Meat Inspection animals into meat products, allows better control over Act and Regulations, and the Food microbial, physical, and chemical hazards related to food and Drugs Act and Regulations. The first two of these Acts are adminis¬ production. Control of zoonotic conditions per se is still best tered by Agriculture and Agri-Food achieved through organoleptic inspection (postmortem Canada (AAFC) and the third by inspection). The latter may be subject to considerable Health Canada. All animals slaugh¬ change in Canada, including the use of Statistical Process tered in federal establishments are Control to assess the application of policy related to inspected before and after slaugh¬ pathological defects and the use of Risk Analysis in tering by primary product inspec¬ developing these policies. tors (PPIs) employed by AAFC under veterinary supervision. Carcasses showing serious anoma¬ lies are examined by a veterinarian, who determines whether the INSPEaiON OF FEDERALLY establishments slaughter annually carcass is fit for consumption and, approximately 2,500,000 adult REGISTERED CANADIAN provided the entire carcass is not cattle (primarily dairy culls in ABAHOIRS: REVIEW OF THE condemned, how the lesions are to Eastern Canada and beef cattle in EXISTING SITUATION be eliminated. Approximately 1150 Western Canada), 250,000 calves, primary product inspectors and 250 Canada has approximately 160 14,500,000 hogs, 14,000 sheep, federally registered abattoirs. Of 85,500 lambs, 60,000 horses, veterinarians are employed in these establishments, 62 slaughter 450,000,000 chickens, 30,000,000 federally registered abattoirs, under adult cattle, 56 slaughter calves, 51 hens, and 19,000,000 turkeys (4). the supervision of a chief veterinar¬ slaughter hogs, 40 slaughter sheep, Approximately 95% of Canada’s ian in each establishment. lambs, and goats, 5 slaughter commercial livestock is slaughtered In addition to the organoleptic horses, 69 slaughter poultry (hens, in federally registered establish¬ inspection of the carcasses per¬ chickens, and turkeys), and 37 ments for the international and formed to assess public health slaughter other species. Federal interprovincial trade in meat conditions or to protect export

150 Doiry, Food and Environmental Sanitation - MARCH 1997 markets for live animals and meat • coccidiostats in cattle, submitted carcasses will be con¬ products, AAFC conducts an annual chickens, and turkeys - demned, and other hogs must be program of microbiological and 1087 specimens analyzed; submitted. The test used is the SOS chemical monitoring of carcasses. • pesticides and polychlori¬ (Sulfa On Site), performed on urine. This program identifies the micro¬ nated biphenyls (PCBs) in all Positive tests at the abattoir must be bial agents or chemical residues species - 2166 specimens confirmed in the laboratory. requiring particular attention. analyzed; Inspection programs must be Then, more intensive surveillance • chlorophenols in cattle, adapted to meet today’s realities, program or an inspection program sheep, hogs, chickens, and particularly the financial pressures to identify offending producers and turkeys - 2100 specimens created by tbe budget deficit and take corrective measures is put in analyzed; and shared by most Western govern¬ place. One of the organisms of • heavy metals in all species - ments and the fact that organolep¬ particular interest in abattoirs is 8217 specimens analyzed. tic inspection methods were not Trichinella spiralis in hogs and designed to eliminate the principal horses. To protect export markets Each year, AAFC publishes the microbial hazards associated with for meat products, 25,000 to detailed results of these analyses in the consumption of meat products 30,000 hog carcasses (2) are tested the Annual Report on Chemical and each year. All horse carcasses Biological Testing of Agri-Food (10). These pressures are forcing exported to the European Union Commodities (2). governments to redefine their must also be tested and declared Regular surveys are also activities, particularly in terms of free of Trichinella. To date, all performed in federal abattoirs to the most effective and economical horse samples collected and obtain information on public health ways of providing inspection analyzed by AAFC have tested conditions or to protect export services in abattoirs. Three tools to negative and only four hogs have markets for live animals and meat satisfy these requirements are tested positive. Chemicals moni¬ products. These include serological currently being developed in tored include: surveys to determine the preva¬ Canada: tbe HACCP program. • antibiotics and sulfa drugs in lence of Trichinella spiralis in sows Statistical Process Control of all species - nearly 100,000 or Toxoplasma gondii (8) 'm market postmortem inspiections, and Risk specimens analyzed, includ¬ hogs or the prevalence of microbial Analysis applied to the conditions ing rapid tests (see below); agents, such as Salmonella spp., encountered in abattoirs. • carbadox in hogs, chickens, Campylobacter spp., or E. coli and turkeys - 855 specimens; 0157:H7 in animal carcasses. • dimitridazol in hogs, chick¬ Finally, a number of rapid tests DISTINCTION BETWEEN FOOD ens, and turkeys - 413 are performed in abattoirs to detect HAZARDS RELATED TO THE specimens analyzed; drug residues in animals. These PROCESSING OF CARCASSES • nitrofurans in cattle, hogs, include the STOP (Swab Test On IN ABATTOIRS, AND THOSE chickens, and turkeys - 215 Premises) and CAST (Calf Antibiotic ASSOCIATED WITH CONDI¬ specimens analyzed; Sulfa Test) tests, which are used to TIONS OR DISEASES AFFECTING • ivermectin in cattle, sheep, detect residues of antibiotics or ANIMALS SENT TO THE and hogs - 551 specimens sulfa drugs in suspected animals. ABAHOIR analyzed; If the test is positive and is subse¬ • in cattle, sheep, hogs, and quently confirmed by a reference Before we proceed with our horses: zeranol - 837 laboratory, the carcass and offal are discussion of the HACCP program. specimens analyzed; DES condemned. In the case of sulfa Statistical Process Control, and Risk and other stilbenes - 837 residues in market hogs, an inten¬ Analysis, an important distinction specimens analyzed; sive screening program permits must be made. The 1985 report of trenbolone acetate - 97 identification of the producers the National Research Council specimens analyzed; responsible and follow-up efforts in (NRC) (10), pertaining to meat and melengestrol acetate - 213 poultry inspection in the U.S., specimens analyzed; other cooperation with them to correct criticized government inspection growth stimulants - 27 the situation. The program begins agencies primarily for their inability specimens analyzed; with random screening tests. clenbuterol and other beta When an offending producer is to protect consumers from diseases agonists - 576 specimens identified, a waiting period is caused by the contamination of analyzed; established, after which a number food by microbial agents, despite • antithyroid drugs in cattle - of hogs, representative of the lot, the extensive human and financial 175 specimens analyzed; are sent to the abattoir for testing. resources devoted to meat inspec¬ • tranquillizers in cattle and If these sentinel hogs are free of tion. It is our opinion that the hogs - 50 specimens sulfa drugs, the rest of the lot may recent episode of food poisoning analyzed; be slaughtered. Otherwise, the linked to E. coli 0157:H7 (11)

MARCH 1997- Dairy, Food and Environmentol Sonitotion 151 clearly illustrates the gap between on HACCP, Statistical Process that the system is operational. consumer expectations with Control, and Risk Analysis. The AAFC has been an international respect to food safety and the HACCP program is designed, leader in developing HACCP pro¬ inability of government agencies essentially, to reduce the hazards grams and generic models (3). The to guarantee pathogen-free foods. associated with the processing of role of the establishment’s operator Consumers have misinterpreted the animals into meat products. This is to develop and implement nature of the inspection services is AAFC’s proposed strategy in HACCP plans based on these provided in abattoirs by govern¬ response to consumer concerns generic models, document them, ments to date. The responsibility regarding the safety of meat train employees, ensure that the for producing safe and wholesome products. prerequisite programs required for foods lies with producers, not with Statistical Process Control and implementing the HACCP plans are government agencies. In addition, Risk Analysis with respect to the in place (suitable premises, equip¬ the ante- and postmortem inspec¬ pathologies or conditions encoun¬ ment maintenance and calibration tion services have been concerned, tered in abattoirs relate to a single programs, clean water controls, as they still are, primarily, with element of this processing opera¬ sanitation, vermin control, transpor¬ detecting and eliminating defects or tion, the postmortem inspection. tation and storage control, person¬ pathological conditions in animals. This is AAFC’s proposed strategy nel training, and recall of defective The NRC report did not question for more effective and economical products), monitor the CCPs, the value of this aspect of the work use of its human and financial follow, as required, the predeter¬ performed by the government resources. mined corrective measures, verify agencies, but rather the wisdom of the effectiveness of the HACCP devoting such extensive resources plans, and keep the necessary to it, in view of the fact that the HACCP program in Canadian records. risks associated with animal abattoirs Generic HACCP models have diseases were lower than those The HACCP program is the related to processing. For example, been developed specifically for the international approach recom¬ does it make sense for a govern¬ slaughtering of cattle, hogs, and mended as the most effective in ment agency to have three full-time poultry. These models identify ensuring food safety (7). The FSEP inspectors on a chicken eviscera¬ biological, chemical, and physical (Food Safety Enhancement Pro¬ tion line, watching for animal hazards, determine CCPs, and, for gram) is AAFC’s effort to promote diseases which probably have little each CCP, specify the critical limits the use of HACCP principles in beyond which corrective measures impact on consumer health? Is this AAFC-approved agri-food establish¬ must be taken, the procedures for really the most useful role which ments and egg grading stations, monitoring, correction, and verifi¬ these agencies can play? Should the including abattoirs. As indicated cation, and the records to be kept. responsibility for screening animals earlier, HACCP permits the transfer The following is an example of for conditions which, in virtually all of the inspection effort from final a ten-point HACCP approach, based cases, affect the organoleptic examination of the meat product to on a generic model, for an abattoir quality of the carcass rather than its the inspection of controls involved (3): safety, lie with the producer instead in manufacturing the product. The 1. Formation of the (under government supervision)? establishment’s HACCP Should the human and financial sources of microbial, physical, or resources devoted to meat inspec¬ chemical hazards on the processing team and appointment of tion in abattoirs be used elsewhere, line, over which effective controls the HACCP coordinator. or in a different manner, to maxi¬ can be established, are known as 2. Evaluation and implementa¬ mize the efforts invested in reduc¬ critical control points (CCP). tion of the prerequisite ing the impact of microbial con¬ Monitoring of these points, com¬ programs. tamination associated with the bined with immediate corrective 3. Description of the product processing of animals into meat action to remedy any deviations and process, description of products? from pre-established critical limits, the product’s use, prepara¬ ensures that the meat products, tion of a flow chart showing thus manufactured, are not only plant operations, and on-site OBJECTIVE AND SCOPE OF more wholesome, but more verification of the accuracy THE HACCP PROGRAM FOR consistently wholesome. HACCP is of the information. ABAHOIRS, STATISTICAL a dynamic and preventive system 4. Identification of the biologi¬ designed to ensure consumers of PROCESS CONTROL, AND cal, chemical, and physical the most wholesome food products hazards associated with RISK ANALYSIS IN ABAHOIRS possible. incoming animals and with As noted earlier, AAFC encour¬ AAFC’s role in an establish¬ the stages of production at ages approved abattoirs and pro¬ ment’s HACCP program is to which these hazards cessing plants to use systems based conduct periodic audits to ensure appear. The producer may

152 Dairy, food and Environmental Sanitation - MARCH 1997 use the generic HACCP tation of HACCP systems and will procedures on which to base the model to assist in developing a inevitably affect Canadian export¬ acceptance or rejection of a lot and, specific HACCP plan for his ers. The final regulation was thus, p>ermits control of the various operations. published on July 25, 1996, making aspects of the production process. 5. Determination of the critical HACCP systems mandatory in meat In other words, by sampling a control points, that is, the and poultry establishments by the representative proportion of a stages of production at year 1998 to 2000 (depending on population of objects (foods) which action can be taken the size of the plant). This regula¬ produced by a given manufacturing to control the identified tion requires implementing HACCP process and taking the measures hazard. systems not only in the U. S. but required to correct the process 6. Definition, of the critical also in any foreign establishments when the sampling shows devia¬ limits, for each of the exporting meat or poultry to the tions not attributable to the sam¬ critical points, the proce¬ U. S. The U. S. Food and Drug pling variation, the process can be dures for monitoring, Agency (FDA) will require the use controlled. As a result, the foods correction, and verification, of HACCP in seafood plants in produced are consistently of and the nature of the 1997. acceptable quality. Since no records to be kept. The European Union has issued process is perfect, every produc¬ 7. Review of the HACCP plan a number of directives based on tion lot, inevitably, will include by AAFC. HACCP principles. Final coordina¬ some defects. The sampling designs 8. Employee training. tion of national regulations is and strategies are, thus, adjusted to 9. Implementation of the currently in progress. We can reflect the desired level of quality. system, break-in period, and expect HACCP to be mandatory for If the process in question involves verification of the effective¬ exports to Europe and Japan in the continuous batch production, the ness of the HACCP near future. desired quality index is known as plan. The HACCP approach, pro¬ the AQL (Acceptable Quality Level). 10. Regular audits by AAFC. posed in the context of the Food By using these designs and proce¬ The use of HACCP in federally Safety Enhancement Program dures for rejection or acceptance registered abattoirs is not manda¬ (FSEP), is consistent with that and maintaining control over the tory in Canada. The major incentive recommended by the Codex process, the manufacturer can have to implement such a system is Alimentarius Commission. This a given degree of certainty that primarily commercial, particularly approach is internationally ac¬ production will not be unnecessar¬ in the beef industry, where some cepted and should lead to greater ily rejected (false positive). An restaurant chains require their recognition of the HACCP plans example of standardized SPC with suppliers to establish HACCP developed in Canada, and, thus sampling designs and procedures systems. International pressures facilitate international trade in for acceptance or rejection for will also have a great deal of impact Canadian agri-food products. continuous batch production is ISO on the degree to which HACCP- 2859-1 sampling procedures for based systems are adopted. In fact, inspection by attributes (9). Statistical process control in many countries, including some of To obtain efficiency at the our most important trading part¬ federally registered Canadian lowest possible cost, AAFC has ners, plan to regulate HACCP abattoirs decided to apply SPC to inspection systems. In addition, HACCP is Statistical Process Control recommended by a number of procedures in poultry processing (SPC) was initially developed to international groups, such as the plants. It is important to remember meet the military demand for Codex Alimentarius Commission that, in Canada, carcasses must be supplies of acceptable quality in (CAC) and the International Com¬ inspected individually. The inspec¬ sufficient quantity. Because of their mission on Microbiological Specifi¬ tion can be broken down into three cations for Food. It should also be efficiency, these control methods phases: inspection of the cavity, noted that the Codex Alimentarius were immediately adopted by the inspection of the viscera, and will be used as an international manufacturing industry. Commer¬ inspection of the carcass exterior. reference by the World Trade cial pressures have virtually forced An agreement has been reached Organization (WTO) to assess manufacturers to use these meth¬ with the Canadian poultry industry national health measures in the ods, either independently or as one transferring the responsibility for event of trade disputes. component of a quality assurance inspection of the cavities of In 1995, the U. S. Department system. These methods are ex¬ chicken carcasses from the AAFC of Agriculture (USDA) proposed to tremely promising in agri-food inspector to an employee of the regulate the HACCP approach for insjjection. Essentially, Statistical abattoir. To ensure that these red meat and poultry products. This Process Control involves a standard¬ inspections are properly carried proposal will require the implemen¬ ized set of sampling designs and out, primary product inspectors

MARCH 1997 - Ooiiy, Food and Environmental Sanitation 153 (PPIs) employed by AAFC perform exposed to two types of food¬ tion of market hogs are infested by statistical controls of the inspection poisoning hazards, those associated the parasite Toxoplasma gondii process. This SPC uses the ISO with the processing of animals into (8). We also know the conse¬ 2859-1 sampling designs and meat products and those associated quences of infestation in human acceptance and rejection proce¬ with pathological conditions in the beings, particularly pregnant dures mentioned above. animals delivered to the abattoir. women and individuals with The configuration of the It is generally accepted that the compromised immune systems (1). inspection system can be summa¬ hazards associated with animal Only Risk Analysis allows us to rized as follows; a presenter- pathologies have minimal impact answer the following questions: inspector (plant employee) inspects on human health and that they are What is the impact of pork con¬ the cavities, and PPIs (AAFC well controlled by organoleptic sumption on human health? If pork employees) inspect the viscera and inspection (with a few exceptions, consumption is a major factor, how carcass exteriors. Each hour, a PPI including Trichinella spiralis in much effort should be devoted to samples the number of chicken hogs, which must be controlled by inspection? What are the critical carcasses indicated in the ISO freezing, cooking, or curing pork points on which the inspection effort should focus? How extensive 2859-1 tables and ensures that the products). Risk Analysis of the should this inspection effort be? internal cavity inspection process conditions associated with the A second example of the use is under control. The defects processing of animals, such as of the principles of Risk Analysis in monitored are pathologies associ¬ contamination by Salmonella or the abattoir, to determine whether Campylobacter spp., is justified ated exclusively with inspection of existing inspection efforts should the cavities of chicken carcasses: primarily as an approach, rather be maintained, involves poultry airsacculitis, pericloacal cellulitis, than an end in itself. A risk assess¬ carcasses with bluish skin and salpingitis, and fecal contamination. ment approach produces an meat. In Canada, these poultry SPC in poultry processing estimate of the number of cases of carcasses are condemned. The plants relieves PPIs of the responsi¬ disease and death associated with a condition involves a single defect bility for hands-on inspection of given condition, together with the of a turkey or chicken carcass, individual carcasses and assigns associated costs. In the case of the cyanosis of the skin and muscles them to supervisory tasks instead. contamination of carcasses by of the breast. The condition is AAFC is able to make much more Salmonella or Campylobacter believed to be associated with lack efficient use of its employees by spp., this information, while of oxygen during transportation freeing them from repetitive tasks, somewhat controversial, is already to the abattoir. As indicated earlier, thus, making better use of their available (6). The development of inspectors watch for these dark- expertise and minimizing the a Risk Analysis model for these colored carcasses on the eviscera¬ injuries associated with repetitive conditions serves no purpose tion lines and condemn those movements. The use of SPC also except in terms of the approach showing marked discoloration. places the responsibility for inspec¬ involved. Risk assessment can be This is one of the major grounds tion where it belongs, on the broken down into hazard recogni¬ for condemning chickens and operator of the processing plant, in tion, hazard characterization, turkeys in Canada. Because of the accordance with the principle that evaluation of exposure, and risk presumed cause of this condition, an agency which creates a risk by characterization. This approach which is noninfectious, and the producing a given good and derives makes it possible to clarify various significant losses incurred by the a profit from doing so should bear aspects of the behavior of a micro¬ Canadian industry as a result of the the cost associated with controlling bial agent and, thus, coordinates condemnation of these carcasses, this risk (5). The responsibility for well with a HACCP approach the justification for condemning inspecting the internal cavities of focusing on the critical stages at carcasses of this kind for an aes¬ the carcasses could have been which effective intervention can thetic flaw has been questioned. transferred without the introduc¬ reduce or eliminate the risks Under the existing regulations and tion of SPC. However, to demon¬ associated with a process. by national or international stan¬ strate to Canadian consumers and In terms of meat inspection at dards, condemning these carcasses our trading partners that the the abattoir, particularly postmor¬ is justified. In response to the transfer of responsibility will have concerns expressed by the Cana¬ tem inspection, the results of Risk no adverse impact on the safety of dian industry and as Canada’s Analysis are important in evaluating the food thus processed, AAFC has contribution to the efforts by New the extent of the inspection effort opted to use SPC. Zealand, Australia, the U. S., and to be devoted to an emerging Canada to develop the principles of condition or in reviewing the effort Risk Analysis for application to Risk analysis in abattoirs devoted to a recognized condition. postmortem inspections of animals, As mentioned previously, Two examples may be useful here. AAFC has undertaken a Risk consumers of meat products are We know that a substantial propor¬ Analysis of this condition.

154 Dairy, Food and Environmental Sonitotion - MARCH 1997 This Risk Analysis is intended trading partners. The HACCP 7. Flickinger, B. November/December to determine whether this condi¬ approach, proposed as part of the 1995. Toward a global concensus on HACCP: not if but when. Food Qual¬ tion represents a risk for consumers Food Safety Enhancement Program ity, p. 16—22. and, if not, whether a product of (FSEP), is consistent with that 8. Gajadhar, A. Seroprevalence of Toxo¬ this kind is acceptable for market¬ recommended by the Codex plasma gondii in Canadian market ing. The approach adopted by Alimentarius Commission. Exten¬ hogs, (in press). AAFC includes all aspects of Risk sive changes are anticipated in the 9. International Organization for Stan¬ dardization. 1989. Statistical methods, Analysis and will serve as a model postmortem inspection of carcasses ISO standards handbook 3, 3rd ed., for similar approaches in the future. to incorporate the principles of ISO, Geneva, Switzerland. The first step in this Risk Analysis is Risk Analysis and Statistical Process 10. NationalResearchCouncil. 1985. Meat to assess the probability that a Control, which are also recognized and poultry inspection: the scientific condition of this nature will cause internationally. In this way, AAFC basis of the nation’s program. Natiorv al Academy Press. Washir^on, D.C. food-related illness in consumers hopes to place its inspection pro¬ 11. U.S. Department ofHuman Health and and, if so, the severity of the grams on a solid scientific footing Services. 1994. Addressing emerging condition. This study is being and, at the same time, to reassure infectious disease threats: A preven¬ conducted by the Animal and Plant the public that it is making optimal tion strategy for the U. S., Centers for Health Risk Assessment Network of use of the human and financial Disease Control and Prevention, U.S. Department of Human Health and resources assigned to meat inspec¬ AAFC. In addition, an evaluation of Services, Washington, D.C. the biochemical quality of meat of tion. this kind is being performed, to be ABOUT THE AUTHOR followed, if applicable (assuming REFERENCES the product proves to be whole¬ •'Corresponding author. Epide¬ 1. Acha, P. and B. Szyfres. 1989. miology, Risk Analysis, Science and some), by organoleptic evaluation. Zoonoses and communicable diseases Technology Services, Food Inspec¬ If it is determined that meat of this common to man and animals. Pan- kind poses no threat to consumers, American Health Organization, WHO, tion Directorate, Food Production and Inspection Branch, Agriculture the second step will be to bring Washington, D.C. and Agri-Food Canada; 59 Camelot together all the members of the 2. Agriculture and Agri-Food Canada. 1993. Aimual report on chemical and Drive, Nepean, Ontario KIA 0Y9 food chain affected by the possible biological testing of agri-food com¬ Canada; telephone (613) 952-8000, marketing of such a product, modities. 1992/93. ext. 4733: fax (613) 993-8959; Inter¬ including processors, retailers, 3. Agriculture and Agri-Food Canada. net: [email protected]. ^Process¬ restaurant owners, and consumers. Food safety enhancement program — ing Inspection Programs, Meat and implementation manual. Nepean, The goal of this approach will be to Poultry Products Division, Food Ontario, Canada. determine the feasibility and Inspection Directorate, Food Produc¬ 4. Agriculture and Agri-Food Canada. desirability of using meat of this tion and Inspection Branch, Agricul¬ 1994. Information bulletin on con¬ kind and how it can be used (in demnation in Canada. ture and Agri-Food Canada; ^Risk processed or unprocessed form, 5. Brunk, C. 1992. Issues in the regula¬ Analysis, Science and Technology over the counter) in a manner tion of animal health risks: Report to Services, Food Inspection Director¬ acceptable to all parties. Our trade the animal health division, agricul¬ ate, Food Production and Inspection partners must also be informed of ture Canada, Conrad Grebel College, Branch, Agriculture and Agri-Food any change. University of Waterloo, Waterloo, Canada; ^Poultry Inspection Programs, Ontario, Canada. In conclusion, HACCP is one Meat and Poultry Products Division, 6. Council for Agricultural Science and available tool for developing Technology (CAST). September 1994. Food Inspection Directorate, Food systems promoting the production Foodbome pathogens: risks and con¬ Production and Inspection Branch, of wholesome foods. It will soon be sequences. Task Force Report, ISSN Agriculture and Agri-Food Canada, mandatory for exports to our major 01944088, No. 122, Ames, lA. Nepean, Ontario, KIA 0Y9 Canada.

HACCP/ISO 9000: Commonalities and Distinctions

Debby Newslow

quality management system. In fact, SUMMARY one of the biggest mistakes that can be made is to redesign a process to The purpose of this text is to discuss the commonalities match ISO requirements. Integra¬ and distinctions between HACCP and ISO 9000. Food ting the ISO structure into the industries should not try to choose between one or the system is the key to a successful other. Individually they are both excellent programs. program. HACCP, as defined by Dr. Ron Integration of the two can bring the best of both plus Schmidt of the University of Florida much more. in Gainesville, is a “logical system designed to identify hazards and/or critical situations and to produce a structured plan to control these INTRODUCTION quality management” (4). Quality situations” (7). HACCP is an activity management refers to “all activi¬ developed to identify and control HACCP (Hazard Analysis ties of the overall management potential hazards critical to con¬ Critical Control Point) is very function that determine the quality sumer safety. This is accomplished important to the food industry. policy, objectives and responsibili¬ by identifying critical control There are very few food industry ties and implement them by means points and defining procedures professionals who have not, at the such as quality planning, quality and/or activities to ensure their very least, thought about HACCP control, quality assurance and control. The focus of HACCP is on relative to their product. For some quality improvement within the product safety. industries, it is only a matter of quality system” (4). A critical According to Blakistone and time before a HACCP program is control point (CCP) is defined as Bernard of the National Food required. At this time it doesn’t “any point or procedure in a Processors Association (NFPA) in appear that ISO will become a “Introduction to Hazard Analysis regulatory requirement in this specific food system where loss of control may result in an unaccept¬ Critical Control Point System,” country, but the fact that it brings HACCP can be defined as “a able health risk” (5). structure and discipline to a preventative system for assuring the ISO 9000 refers to a group of management system makes good safe production of a food product” international standards containing a business sense. (2). specific group of clauses directed at Quality system, quality Jon Porter of Porter and the quality management process of management, and critical Associates, a renowned consultant control point are important terms an organization. The standard is in the food industry, goes one step that will be referred to several generic and can be applied to any further and defines HACCP as “a times throughout this text. Quality industry. ISO does not mandate management tool directed to system is “the organizational redesign of a process but provides control risk and provide safe, structure, procedures, processes, the foundation and the discipline quality products while generating and resources needed to implement necessary to create an effective profit” (6).

156 Doiry, Food ond Environmental Sanitation - MARCH 1997 The ISO 9000 standards make satisfactory product or service” (4). ISO 9003 basically deals with up a management process provid¬ The emphasis is that the system warehousing or distribution ing the foundation and structure will provide, not the product is. operations. through documentation and The guidance standards are Other supporting ISO docu¬ objective evidence for the mainte¬ “descriptive documents, not pre¬ ments, such as ISO 8402, provide a nance of a quality system. The scriptive requirements” (4). These definition of terms, and the ISO focus of ISO is on the system. are used for guidance and under¬ 10011 series provides guidelines Certification does not certify the standing for integrating the ISO for auditing quality systems. product; it merely states that the conformance requirements into a company has a quality system that process. Because the conformance HACCP meets the scope of the stated standards are generic in nature, Following are the seven standard. many times, the challenge is principles of HACCP including a Both HACCP and ISO are understanding how the require¬ brief explanation and a listing of fundamental to a process and focus ment applies to a specific industry the ISO clauses as they may apply on preventing rather than detecting or process. to the principles. A sp)ecific ISO or correcting a problem. Their main The ISO 9000 series is a quality clause may relate to several prin¬ system standard compatible with objective is to prevent problems ciples. rather than discover them during other industry standards, such as “Principle 1. Assess hazards final inspection. HACCP. Product and safety con¬ associated with growing, har¬ When comparing the ISO 9000 cerns are addressed, either directly vesting, raw materials and standards with HACCP, it is very or indirectly, and/or implied in ingredients, processing, manu¬ important to keep in mind that ISO several of the clauses as will be facturing, distribution, market¬ relates to the system, not the described later in this text. ing, preparation and consump¬ product. As a registrar, we are very tion of the food” (5). careful that in no way do certified Management Responsibility (4.1) OUTLINES companies imply that the product is Quality Planning (4.2) ISO certified. Although HACCP is ISO Quality Systems (4.2) oriented to product safety, in most Following is a brief description Design Control (4.4) cases, the critical control points are of the three conformance stan¬ Purchasing (4.6) inevitably process oriented. dards: Process Control (4.9) The ISO standards look at the ISO 9001: Quality Systems- existence, implementation, and “Principle 2. Determine the Model for Quality Assurance in effectiveness of the quality system. Critical Control Points required Design, Development, Production, ISO means equal in Greek. Consis¬ to control the identified haz¬ Installation, Servicing. tency is inherent in its name. ards” (5). ISO 9002: Quality Systems- Documentation is the focus: Write Contract Review (4.3) Model for Quality Assurance in Design Control (4.4) down what you do, do what you Production, Installation, and Document and Data Control (4.5) say you do, document what you Servicing. Purchasing (4.6) have done, and audit to confirm ISO 9003: Quality Systems- Customer Controlled Product compliance. Any deviations are Model for Quality Assurance in (4.7) addressed in the corrective and Final Inspection and Test. Process Control (4.9) preventive action systems. The ISO ISO 9001 is the most compre¬ standards are very specific about hensive standard with twenty Principle 3. Establish the identifying and assigning resix>nsi- elements including the design critical limits which must be bilities for quality related activities. function and applies when the met at each identified CCP” (5). This concept is also inherent in a system includes the design of a Quality System (4.2) HACCP system. product or process. An example Contract Review (4.3) The ISO 9000 standard consists of a design system in the food Design Control (4.4) of five standards which include industry would be an operation that Document and Data Control (4.5) conformance standards (ISO 9001, includes research and development Inspection and Testing (4.10) 9002, and 9003) and guidance or engineering. Many times these standards QSO 9000-1 and ISO activities are controlled at either a “Principle 4. Establish 9004-1). corporate or centralized location. procedures to monitor critical The conformance standards are ISO 9002 has identical require¬ limits”/^^- “used for external quality ments except for the absence of the Quality Planning (4.2) assurance...to provide confidence design clause. This standard is Quality System (4.2) to the customer that the company’s frequently applied to manufactur¬ Product Identification and quality system will provide a ing operations in the food industry. Traceability (4.8)

MARCH 1997 - Daiiy, Food and Environmental Sanitation 157 Inspection and Testing (4.10) and needs, is created and en¬ Quality planning (how quality Control of Inspection, Measur¬ dorsed regularly by senior manage¬ requirements will be met) may be ing, and Test Equipment (4.11) ment. The quality policy should developed for each process and Inspection and Test Status relate to the company’s own needs, may include such things as flow the market it works within, and the (4.12) charts, HACCP requirements, and requirements (needs and expecta¬ product specifications. “Principle 5. Establish tions) of its customers. Objective HACCP. Procedures for corrective action to be taken evidence should confirm that the creating, identifying, and monitor¬ when there is a deviation policy statement has been imple¬ ing activities related to the HACCP identified by monitoring of a mented, communicated, and plan and CCP’s may be incorpo¬ ccp”r5;. understood by all levels within the rated as part of the quality plan and Management Responsibility organization. the quality system documentation. (4.1) Responsibilities and authorities According to Porter, “Standard Control of Nonconforming within the system need to be operating procedures (SOP) are Product (4.13) clearly defined. A management beyond all tools, for without the Corrective and Preventative representative must be given SOP there is a void” (69- Action (4.14) specific authority relative to the ISO system. It is emphasized that “Principle 6. Establish executive management should ISO 4.3 Contract review effective record-keeping sys¬ demonstrate commitment visibly, Contract is defined as “agreed tems that document the HACCP actively, and continually. requirements between supplier and plan” (5). The standard requires that customer transmitted by any Inspection and Test Status “management with executive means” (1). Examples of a contract (4.12) responsibility...review the quality may include requirements for Internal Quality Audits (4.17) system at defined intervals suffi¬ product, service, software, or cient to ensure its continuing “Principle 7. Establish processed material. This applies to procedures for verification that suitability and effectiveness” during management review meetings, held all agreements, such as order the HACCP system is working” at defined intervals (1). processing and product specifica¬ (5). HACCP. A specific review of tions between the customer and Document and Data Control (4.5) the HACCP plan, activities, and the supplying organization. This Quality Records (4.16) noncompliances related to identify¬ requires clearly defined customer Management Review (4.1), ing and monitoring CCPs can be requirements and confirmation that Internal Quality Audits (4.17), and included in the management this organization has the capability Training (4.18) are umbrella-type review meeting. This is an excel¬ to meet these requirements. activities which can be applied to lent avenue for emphasizing top HACCP. Identification of the HACCP program in totality. management’s commitment to the potential HACCP concerns and program. In addition, the HACCP confirmation that the organization coordinator may have responsibili¬ can meet any HACCP requirements QUALITY SYSTEM REQUIRE¬ ties similar to the ISO management should be determined prior to MENTS (ISO) AND HACCP representative. In my experience accepting the contract. For ex¬ with ISO certified companies which PRINCIPLES ample, if a customer requires a have developed a HACCP program, CCP, such as a metal detector For the purpose of understand¬ this person is often one and the ing and further clarifying ISO and placed in a specific point in the HACCP, the following text will process, then this must be agreed briefly outline a portion of the upon with the organization prior to requirements from each of the ISO 4.2 Quality system accepting a contract to produce the twenty ISO 9001 clauses including The quality system must product. how HACCP principles may be provide the documentation to support organizational activities related. Each clause is titled and ISO 4.4 Design control numbered as it relates to the ISO that could impact product quality. This is a product develop¬ 9001: 1994 standard. A policy manual (known as the quality manual) must be prepared, ment activity that focuses on the defining the structure of the quality assurance that activities during the ISO 4.1 Management respons¬ system and addressing the organi¬ development stage meet the ibility zation’s policies as related to the customer’s needs. It requires a Documented quality policy, ISO standard requirements. The developed plan identifying activi¬ clearly defining goals/objectives quality manual should provide the ties, suitably qualified and equipped related to customer expectations basic roadmap for the quality system. resources, and interfaces between

158 Dairy, Food and Environmental Sanitation - MARCH 1997 other groups. These interfaces must Quality records must be available to HACCP. Product traceability also be defined, documented, confirm compliance. and recall procedures, depending communicated, and reviewed. Specific information communi¬ on the risk factor of the product Design input requirements, cating specific requirements, such (jsafety and human consumption as specification number (including such as shelf life and regulatory issues), may be part of a HACCP the revision number), delivery date, compliance, must be defined and plan. appropriately addressed. Design and GMP requirements to these output requirements, such as suppliers must be included on assurance that the desired product purchasing documents. ISO 4.9 Process control has been designed, must be clearly This clause requires effective This clause requires that the defined and should consider such working relationships and feedback organization identify and plan the areas as food safety. Good Manufac¬ systems between the company and process to assure that all steps are turing Practice requirements, shelf all its suppliers of quality critical performed under controlled life, and spoilage. items. conditions. Procedures where HACCP. Procedures should HACCP. This clause relates absence of such would affect qual¬ closely because a major aspect of exist for incorporating HACCP, as ity must be available. This may most HACCP plans is the assurance necessary, for new processes and require that a risk assessment of that suppliers are providing evidence products developed. Such proce¬ the process from raw materials that they meet the company’s dures should include review, through finished product be verification, validation, and incor¬ defined HACCP requirements or performed and evaluated. poration into the new process. All prerequisites. Special processes, defined as of this is required by this ISO those processes “whose results clause. ISO 4.7 Control of customer- cannot be fully verified by subse¬ supplied product (CSP) quent inspection and testing of the ISO 4.5 Document and data This includes quality critical product and where processing control materials, ingredients, and services deficiencies may become apparent The documented system provided by the customer to be only after the product is in use,” includes internal documents, used in manufacturing a specific (sensory, texture, and appearance) such as the quality (policy) manual, product. A system is needed for the must be addressed. An example of procedures, work instructions, identification and control of these this may exist in the bakery indus¬ HACCP plan, specifications, and items to prevent misuse or mishan¬ try. drawings, and external docu¬ dling and for communicating any HACCP. Identification, imple¬ ments, such as regulatory require¬ problems back to the customer. mentation, and monitoring of ments (GMP, standard of identities), This does not relieve the company HACCP critical control points that of the responsibility to ensure that equipment manuals, and corporate may affect product safety is at the CSP is suitable and meets a defined supplied documents. These docu¬ heart of process control. quality level. ments need to be controlled so HACCP. Any HACCP require¬ that multiple versions and obsolete ment or prerequisite related to ISO 4.10 Inspection and testing documents are not available. customer-supplied products and Criteria and requirements must HACCP. HACCP procedures services can be documented and be defined for testing raw materials, can be incorporated in the docu¬ addressed in compliance with this in-process materials (product in ment control procedure to ensure clause. production), and finished products that only current controlled before release from one stage to the documents are available for use. ISO 4.8 Product identification next. Objective evidence is re¬ and traceability quired to confirm completion of all ISO 4.6 Purchasing required testing. Having a product recall (lot or Incoming products cannot be A system is required for the batch traceability) system is com¬ approval of suppliers of those items mon in the food industry and released prior to acceptance that affect quality. This relates to applies to this clause. In most verification. Should urgent release the company’s own needs and is instances, this requires traceability be an option, then documented based on quality history, depend¬ beginning with the raw ingredients procedures including a recall and ability, and capability. This also through the manufacture of the replacement function, should a test includes the supply of quality finished product and includes result be unacceptable, must be critical services, such as pest unique identification numbers and available. control, calibration services, a well-established method to trace All tests on finished product carriers, and laboratory services. records, should a problem arise. must be completed and acceptable

MARCH 1997 - Doiry, Food ond Environmentol Sonttotion 159 prior to release. Procedures to ISO 4.13 Control of noncon¬ important to a HACCP plan as it is allow for release under special forming product to the ISO quality management circumstances must assure that this Nonconforming product may system. product can be retrieved prior to be sourced from many different use. areas including customer com¬ ISO 4.15 Handling, storage, HACCP. Depending on the plaints, inspection, process prob¬ packaging, preservation and HACCP plan and the product being lems, and equipment failures. delivery produced, the actual performance Nonconforming product must be A system must exist to ensure of a test and confirmation of a identified and appropriately stored that materials and product are positive result may be identified as to prevent unintended use. packed, handled, stored, preserved, aCCP. Disposition activities, such as and delivered to maintain the rework, reinspection, customer specified quality. Examples of this concession, or regrading including ISO 4.11 Controls of inspection, are shelf life dating, storage tem¬ responsibility and authority for measuring, and test equipment peratures, and storage practices disposition, must be defined in Procedures required for (first in/ first out), risk factors, procedures. calibration need to address a GMPs, and pest control. HACCP. Identification of calibration schedule, acceptable Procedures also focus on problem products at critical control measurement criteria, a method for preventing loss through misstorage points, their segregation, and checking equipment, traceability to and regularly reviewing stored disposition may be addressed a national standard, and what is to items to ensure preservation of relative to this clause. be done if equipment is found out quality. It is important that identifi¬ of calibration (risk assessment for cation, control, and responsibility product tested). The calibration ISO 4.14 Corrective and preven¬ for quality through the shipping status of a specific piece of equip¬ tive action and delivery steps be defined. ment must be clearly evident to the The corrective action system HACCP. Depending on the person using the equipment. provides records of “things gone characteristics of the product, it is Objective evidence (records) wrong” (4) tor identification of risk possible that a critical control point must be available for all related factors and for evaluation, correc¬ related to areas addressed in this activities including confirmation tion, and history to avoid future clause may be relevant. certificates for national standards recurrences. The identification of a and an “as found” status of equip¬ corrective action may include any ISO 4.16 Control of quality ment at the time of calibration. system abnormalities or noncon¬ records HACCP. As mentioned for the formances, such as late shipment, Quality records provide previous clause, depending on the machine malfunction, out-of- objective evidence for effective product (risk assessment) identi¬ specification product, customer management of the system. Some fied in the HACCP plan, the complaints, internal audit findings, of those required by the standard calibration of a specific piece of and pest control. include management review equipment may be identified as a To evaluate and improve the meeting minutes, internal audit critical control point. system, information from corrective reports, corrective actions includ¬ action may be used for trend and ing follow-up for effectiveness, test ISO 4.12 Inspection and test root cause analysis. It is also data, inspection reports, calibration status required that the processes be data, training, approved supplier This clause addresses the monitored for any potential prob¬ data, design review and verifica¬ identification of items in various lems which are incorporated in tion, contract review activities, stages of process as to the product preventive actions to avoid future and identification of product for status. Clear identification of problems. ISO requirements stress traceability. It is the responsibility inspection and test status is re¬ proactive rather than reactive of the organization to identify those quired to prevent inadvertent use measures. Prevent rather than additional quality records which of a product not approved for the correct. are necessary objective evidence next production stage. HACCP. Having an effective to demonstrate conformance to HACCP. If verification of a test corrective and preventive action specified requirements and confirm status including confirmation of system, which includes monitoring the effective management of the activity by a qualified inspector is trends and root cause analysis, is an system. identified as a critical control point essential part of a HACCP plan. As HACCP. Records created and in the HACCP plan, then it would mentioned many times in this text, essential to the HACCP plan should fall within this clause. the prevention of a problem is as be included as part of this clause.

160 Dairy, Food and Environmental Sanitalian - MARCH 1997 ISO 4.17 Internal quality audits examples may include maintenance better team focus could there be Internal audits are scheduled, of refrigeration equipment, vending than product safety and meeting planned, and carried out to ensure machines, and juice dispensers, customer needs and expecta¬ that all system activities are audited particularly in food service activi¬ tions. Porter summed it up by at a predetermined frequency ties. saying that “ISO is the envelope and dependent on risk and the impor¬ HACCP. If any aspect of this everything else fits inside” (6). tance of the activity. Auditors are to activity is identified as a critical control point, then it can be be trained by defined criteria and Inside the envelope must be independent of the area controlled and monitored relative Food processing is an interest¬ being audited. Summaries of audit to the requirements of this clause. ing industry. People will always findings are reviewed during the An example of a critical control need to eat, but there are many management review meeting. point that would fall under this choices. Consumers will return to HACCP. Internal audits must clause could be temperature the products which they enjoy and be designed to include the monitor¬ control on the refrigeration unit consistently meet their needs and ing of the critical control points, used for storage of fresh meat or expectations. The incorporation of and any unique aspects of the fish. HACCP along with an effective, HACCP plan. Auditors may need efficient quality management additional training to understand ISO 4.20 Statistical techniques system, such as ISO 9000, will HACCP. This can be integrated into certainly go a long way toward the total auditor training program. If these activities are defined as providing safe and consistent The internal audit report, already required to the process, then products. required as part of the quality procedures should exist for imple¬ record system, can serve as part of menting and applying identified the objective evidence document¬ statistical controls related to the REFERENCES ing HACCP compliance. organization’s activities. Statistical 1. ANSI/ASQC. 09001-1994. Quality sys- methods, such as statistical process tems-model for quality assurance in control (SPC), are used in many design, development, production, in¬ ISO 4.18 Training food companies to evaluate process stallation, and servicing. Training criteria and records of capabilities, on-line sampling, and 2. Blakistone, B. and D. Bernard. 1996. actual training completed, such as Introduction to hazard analysis criti¬ quality control analysis. cal control point systems. National in-house and external sessions and HACCP. Statistical methods Food Processors Association, Wash¬ on-the-job training, should be may be used to monitor the critical ington, D.C. (Personal Interview). available for all associates who control points although limits will 3. Kozak, B. Can safety issues be inte¬ perform activities which may need to be well defined so that they grated into an ISO 9000 program? affect quality. Training needs Qual. Syst. Update (8). do not cross the critical product must be identified at predefined 4. Peach, R. W. 1995. The ISO 9000 safety limits. intervals and confirmed by objec¬ handtxKik. 2nd ed. IRWIN Profes¬ No matter what system the sional Publishing. Fairfax, VA. tive evidence. organization is focused on, that 5. Pierson, M. D. and D. A. Corlett, Jr. HACCP. Employee training in system will be required to have top 1992. HACCP principles and applica¬ HACCP concepts and requirements tions. AVI, Van Nostrand Reinhold, management support, identification is a necessary part of the HACCP N.Y. plan and can be included in the ISO of critical concerns, procedures for 6. Porter, J. G. 1996. Consultant Porter training system. monitoring and controlling the and Associates, White Bear Lake, MN. concerns, and training of associ¬ 7. Schmidt, R. H. 1996. Hazard analysis ates. Top and middle management critical control point (HACCP): over¬ ISO 4.19 Servicing view of principles and applications. will need the knowledge to show Food Science and Human Nutrition Servicing relates to after-sales visible support of the program. Department, University of Florida, or warranty type activities. Proce¬ HACCP focuses on product safety Gainesville, FL. dures need to be in place and which should be incorporated into activities confirmed by objective all management systems. Compli¬ ABOUT THE AUTHOR evidence as servicing relates to the ance with ISO requirements focuses organization’s activities. Servicing on the entire operation with special Certified Lead Assessor, Lloyds type activities may be rare in food emphasis on meeting customer Register Quality Assurance (LRQA), related processes. However, some needs and expectations. What Hoboken, NJ 07030.

MARCH 1997 - Oaiiy, Food ond Environmental Sanitation 161 NewMembers

CANADA SPAIN Ron Swank Tetra Rex Packaging Ron Judge Rosario Martin Buffalo Grove Maple Leaf Meats Madrid Burlington, Ontario INDIANA Nadean M. Moore Kennedy UNITED STATES James A. Fifield Ultra Milk Company Rochester Midland Brantford, Ontario ARKANSAS Crown Point

Katie Sloan Annette Moore R. Watkins Alaska Dept, of Environmental BC Ministry of Agriculture Elkhart Co. Health Dept. & Food, Abbotsford, B.C. Conservation, Juneau Goshen Elaine W. Wismer CALIFORNIA W/R Holdings, Vancouver, B.C. IOWA Dr. Jeff Farrar Larry Luckert Dove A. Wood California Dept, of Health Services New Zealand Milk Products NS Dept. Environ. Sacramento Truro, Nova Scotia Allerton Susan M. Houston Murray Wood Merritt College, Oakland Jake Wakefield PCO Services Inc. la. Dept, of Agriculture Mississanga, Ontario Giselle D. Puckett Des Moines Super Store Industries, Vallejo I KANSAS GERMANY Joyce Verham Scott A. Rueger Mario J. Contolejo Baskin-Robbins, Burbank Kansas State University Lehrstuhl Fiir Biochemie Manhattan Universitat Bayreuth, Bayreuth CONNECTICUT

Lawrence J. Brewer KENTUCKY ITALY Pepperidge Farm, Norwalk Aysegul Eyigor David Engelskirchen GEORGIA University of Kentucky U.S. Army Vet. Services, APO, AE Lexington Bryan L. Miller Seaboard Farms, Athens MAINE JAPAN I Thomas R. Weschler Mizuo Yojima ILLINOIS Strategic Consulting, Inc. Asama Chemical Co. Ltd., Tokyo Michelle Clark Cape Elizabeth Dean Foods Co., Rockford PUERTO RICO MINNESOTA Robert C. Pechous j Pedro Podin Berwyn Health District I Vickie Lewandowski Boringuen Dairy, Aquadilla Berwyn I Cargill, Inc., Minneapolis

162 Dairy, Food and Environmental Sanitation - MARCH 1997 MISSOURI TEXAS WISCONSIN

Mark Pratt Edward J. Braden Jackie Baugrud U.S. Dept, of Ag., Food Safety Wright Brand Foods, Inc. Custom Control Products, Racine & Insp. Service, St. Louis Vernon Michael Bennett WDATCP, Oshkosh NEW MEXICO Scott Hudson, R.S. City of Carrollton Environmental Mary Leather Glass Richard Mitzelfelt Health, Carrollton Leuther Laboratory, Coon Valley Alb Env. Health Dept. Albuquerque Tom Hynes VIRGINIA j Process Solution Inc., Delaheld TENNESSEE ^ ' ^ Phillip Wolff t USDA, Manassas I Kay Krammer Rebecca L. Ohmes .'V I International Bioflavors, Inc. University of Teniiessee'f Knoxville; I Oconomowoc WASHINGTON i Walter Strickland^ Duane Brandsma I Kara B. Mikkelson Strickland Produce Inc., Nashville Edaleen Dairy, Lynden I Oscar Mayer Foods, Madison

MARCH 1997 — Dairy, Food ond Environmental Sanitation 163 AffilioteOfficers

ALABAMA ASSN. OF MILK, FOOD CAROLINA'S ASSN. OF MILK, GEORGIA ASSN. OF FOOD & ENVIRONMENTAL SANITARIANS FOOD & ENVIRONMENTAL & ENVIRONMENTAL SANITARIANS Pres., Ronnie Sanders.Montgomery SANITARIANS Pres., Yao-wen Huang.Athens Pres. Elect, Lance Hester.Montgomery Pres., Kay Sigmon. Moresville, NC Vice Pres., Ed Giera.Atlanta Vice Pres., Ed Mabry.Cowarts Past Pres., Debbie Chapman.Atlanta SecY- Treas., Patricia Lindsey ... Guntersville Vice Pres., Felix Barron.Clemson, SC Sec’y., Judy Harrison .Athens Past Pres., Ken Reamer.Montgomery Sec’y-5 Tom Williamson.Raleigh, NC Treas., James C. Camp.Newnan Delegate, G. M. Gallaspy.Montgomery Treas., Joe Neely.Columbia, SC Delegate, Beth Johnson ....Columbia, SC Delegate, David Fry.Lilbum Mail all correspondence to: Patricia Lindsey Mail all correspondence to: Mail all correspondence to: Marshall County Health Dept. Kay Sigmon Judy Harrison P.O. Drawer 339 NCDEHNR GAFES Secretary Guntersville, AL 35976 919 N. Main St. Cooperative Extension Service (205)582-4926 Mooresville, NC 28115 Hoke-Smith Annex, University of Georgia (704)663-1699 ALBERTA ASSN. OF MILK, Athens, GA 30602 (706)842-8865 FOOD & ENVIRONMENTAL CONNEaiCUT ASSN. OF DAIRY SANITARIANS & FOOD SANITARIANS, INC. IDAHO ENVIRONMENTAL Pres., Tony Warwaruk.Edmonton Pres., Colleen Mears.Windsor Locks HEALTH ASSN. Past Pres., Mike Mavromaras... Edmonton Vice Pres., David Herrington Pres. Elect, Doug Karlson.Edmonton Pres., Edgar Hale.Coeur d’Alene .Middlefield Sec’yM Gary Gensler.Edmonton Pres. Elect, Edward Marugg.Pocatello Sec’y-> Donald Shields.Hartford Treas., Bonnie Jensen.Edmonton Past Pres., Steve Bastian.Preston Treas., Kevin Gallagher.Hartford Sec’y. Treas., Tom Hepworth Mail all correspondence to: Delegate, Satyakam Sen.Bristol .Pocatello Mike Mavromaras Mail all correspondence to: Delegate, Edgar Hale.Coeur d’Alena Regional Dairy Specialist Alberta Agriculture Kevin Gallagher Mail all correspondence to: O.S. Longman Building, 3rd Fir. Dept. Consumer Protection Tom Hepworth 6909-116 St. (Food Div.) Fort Hall SLF, Edmonton, Alberta, Canada T6H 4P2 State Office Bldg., Rm #167 1500 N. Fort Hall Mine Rd. (403)427-2450 165 Capitol Avenue PocateUo, ID 83204 Hartford, (TT 06106 (208)236-0607 CALIFORNIA ASSN. OF DAIRY (203)566-4716 & MILK SANITARIANS ASSOCIATED ILLINOIS MILK, FOOD FLORIDA ASSN. OF MILK, Pres., Les Wood.Benicia & ENVIRONMENTAL SANITARIANS Past Pres., John Jackson.LaHabra FOOD & ENVIRONMENTAL Pres., Wayne Knudson.Cary 1st Vice Pres., Ed Wensel.Livermore SANITARIANS, INC. Pres. Elect, Karen Engebretson 2nd Vice Pres., Gary Timmons Pres., Marian Ryan.Winter Haven .Ontario .Rockford Pres. Elect, Faith Holcm.Lakeland Exec. Sec’y. Treas., John Bruhn.,.. Davis 1st Vice Pres., Gary Kuhlmann. Recording Sec’y.» Anne Quilter Goldstein Vice Pres., Buddy Levins.Longwood .Springfield .San Rafael Past Pres., Kathleen Ward 2nd Vice Pres., Leroy Dressel ... Highland Delegate, John Bruhn.Davis .Jacksonville Sec’y. Treas., Nicolette Oates. Sec’y., Faith Holcm.Lakeland .Palos Heights Mail all correspondence to: Treas., Bill Thornhill .Winter Haven Past Pres., Alan Lundin.Cherry Valley Dr. John Bruhn Delegate, Peter Hibbard.Orlando Delegate, Charles Price.Lombard Department of Food Science & Technology Mail all correspondence to: Mail all correspondence to: lOlB Cruess Hall Bill Thornhill Nicolette Oates University of California - Davis 3023 Lake Alfred Road 11920 South 74th Ave. Davis, CA 95616-8598 Winter Haven, FL 33881 Palos Heights, IL 60463 (916)752-2191 (941)299-6555 (773)722-7100

164 Dairy, Food and Environmental Sanitation - MARCH 1997 INDIANA ENVIRONMENTAL Mail all correspondence to: Mail all correspondence to: HEALTH ASSN., INC. Judy True Paul Nierman Local Health Personnel Pres., Cyndi Wagner.Indianapolis Dairy Quality Control Institute 275 East Main Street Pres. Elect, Stephanie Dunlap 5205 Quincy Street Frankfort, KY 40621 .Indianapolis Mounds View, MN 55112-1400 Vice Pres., Dave Lamm.Indianapolis (502)564-3796 (612)785-0484 Treas., Rick Brown.Winchester Sec’y., Tom Prendergast.Indianapolis MASSACHUSETTS MILK, FOOD MISSISSIPPI ENVIRONMENTAL Past. Pres., Sylvia Garrison & ENVIRONMENTAL .Martinsville INSPEaORS ASSN. I HEALTH ASSN. Delegate, Helene Uhlman.Hammond Pres., David Kochan.Northampton I Pres., Charlie Busier.Meridian Auditor, Melissa Ackerman Past Pres., Max Bookless.Pittsfield Pres. Elect, Royce Freeman .Indianapolis Vice Pres., Gail Lawrence.Springfield .Hattiesburg Auditor, Jennifer Warner.Indianapolis Sec’y. Treas., Fred Kowal.Chicopee Sec’y. Treas., Randy Gibbs.Decatur Mail all correspondence to: Delegate, Barb Kulig ....West Springfield Past Pres., Robert Course Helene Uhlman Mail all correspondence to: .Greenwood Hammond Health Dept. Fred Kowal Delegate, Randy Gibbs.Decatur 649 Conkey Street, East 45 Beaumont Avenue Hammond, IN 46324 Chicopee, MA 01013 I Mail all correspondence to: (219)853-6358 (413)592-5914 Randy Gibbs I c/o Newton Co. Health Dept. IOWA ASSN. OF MILK, METROPOLITAN ASSN. OF DAIRY, P.O. Box 218 FOOD & ENVIRONMENTAL FOOD AND ENVIRONMENTAL Decatur. MS 39327 SANITARIANS, INC. SPECIALISTS (601) 635-2337 Pres., Herb Belz.Slater Pres., Eileen Wachowski Pres. Elect, Norieta Kramer.Waterloo .New Rochelle, NY MISSOURI MILK, FOOD & Past Pres., Loren Johnson.Le Mars Past Pres., Donald Hammer.. Marlton, NJ ENVIRONMENTAL HEALTH ASSN. Sec’y- Treas., Monica Streicher.Arlington 1st Vice Pres., Gloria Dougherty Delegate, Randy Hanson.Dubuque .Montague, NJ Pres., Dianna Pasley.Hillsboro 2nd Vice Pres., Carol A Schwar .. Alpha, NJ Pres. Elect, David Gailey Mail all correspondence to-. Sec’y. Treas., Dennis Tidwell . Hamilton. NJ .Jefferson City Monica Streicher Delegate, Fred Weber.Hamilton, NJ Vice Pres., Don Falls.Jefferson City 3281 40th Street Mail all correspondence to: Sec’y., Linda Wilson.Springfield Arlington, lA 50606 Fred Weber Treas., Patrick Shannon (319)9334521 2732 Kuser Road .Jefferson City Hamilton, NJ 08691-9430 Past Pres., Janet Murray.Moberly KANSAS ASSN. OF SANITARIANS (609)584-7677 j Delegate, Dianna Pasley.Hillsboro Pres., Marvin Simonton.Wellington Mail all correspondence to: Past Pres., Dan Hutchinson.Topeka MICHIGAN ENVIRONMENTAL Dianna Pasley 1st Vice Pres., Joseph Malinowski HEALTH ASSN. Jefferson County Health Department .Junction City Pres., Chuck Lichon.Midland 2nd Vice Pres., Mary Glassbumer P.O. Box 0437 Pres. Elect, Janet Morlick.Flint .Chanute HiUsboro, MO 63050 Past Pres., Dick Fleece.Manchester Sec’y., Chris McVey.Emporia (314)789-3372 Treas., Bruce DuHamel.Corunna Mail all correspondence to: Sec’y., Tom Olson.Holland Chris McVey Delegate, Chuck Lichon.Midland NEBRASKA ASSN. OF MILK 420 W. 15th Avenue Mail all correspondence to: & FOOD SANITARIANS Emporia, KS 66801 Chuck Lichon (316)3424864 220 W. Ellsworth Pres., Curt Sales.Lincoln Midland, MI 48640 Vice Pres., Michelle Westland ... Lincoln (517)832-6656 Sec’y. Treas., Roger Biltoft.Lincoln KENTUCKY ASSN. OF MILK, Past Pres., Greg Henn.Lincoln FOOD & ENVIRONMENTAL MINNESOTA SANITARIANS I Delegate, Susan Sumner.Lincoln SANITARIANS, INC. ASSN., INC. Mail all correspondence to: Pres., Keith Brock.Lebanon Michelle Westland Pres. Elect, Ed Cecil.Owensboro Pres., Dan Erickson.St. Paul Vice Pres., Jim Wesley.Somerset Pres. Elect, Elaine Sami.Iron Laboratory, Past Pres., Guy Delius.Frankfort Vice Pres., Mike Pronchinscke .. Preston Douglas Co. Health Dept. Sec’y., Pam Kuist.Princeton Sec’y. Treas., Paul Nierman.St. Paul 1819 Famam St. Treas., Judy True.Frankfort Past Pres., Greg Pittman.Montgomery Omaha, NE 68183 Delegate, David Klee.Elizabethtown Delegate, Paul Nierman.St. Paul (402)444-7496

MARCH 1997 - Daiiy, Food and Environmental SonHotion 165 NEW YORK STATE ASSN. PENNSYLVANIA ASSN. OF MILK, VIRGINIA ASSN. OF SANITARIANS OF MILK & FOOD SANITARIANS FOOD & ENVIRONMENTAL & DAIRY FIELDMEN SANITARIANS Pres., Charles Richardson .... Baldwinsville Pres., Bennett Minor.Mechanicsville Pres. Elect, William Byrne, Jr. ... Syracuse Pres., Jacqueline Homack.Hazeleton 1st Vice Pres., Michael Hodges Past Pres., Ronald Gardner.Ithaca Pres. Elect, Craig Weaver.Stoystown .Martinsville Exec. Sec’y., Janene Lucia.Ithaca Vice Pres., Patrick Campbell.Ambridge Sec’y. Treas., David Dansey.Richmond Delegate, Terry Musson.Keyport, NJ Sec’y., Eugene Frey.Lancaster Past Pres., Randy Osborn.Independence Mail all correspondence to: Treas., Robert Mock.New Berlinville Delegate, David Dansey.Richmond Janene Lucia Past Pres., Clifford Kendall.Altoona Mail all correspondence to: Cornell University Delegate, Eugene Frey.Lancaster 172 Stocking Hall David Dansey Mail all correspondence to: Ithaca, NY 14853 Box 1163 Eugene Frey (607)255-2892 Richmond, VA 23209-1163 Atlantic Dairy Cooperative (804)786-1452 629 N. Marshall St. NORTH DAKOTA Lancaster, PA 17602 ENVIRONMENTAL HEALTH ASSN. (717)397-0719 WASHINGTON MILK & FOOD Pres., Allen McKay.Devils Lake SANITARIANS ASSN. 1st Vice Pres., Kevin Misek.Rugby SOUTH DAKOTA ENVIRONMENTAL Pres., Jim Watkins.Lake Tapps 2nd Vice Pres., Mike Walton.... Bismarck HEALTH ASSN. Pres. Elect, Greg Rood.Roy Past Pres., Dan Mattem.Bismarck Pres., Rex Van Den Berg.Pierre Past Pres., Stephanie Olmsted.Seattle Sec’y- Treas., Deb Larson.Bismarck Pres. Elect, Shannon Jordre.Pierre Sec’y. Treas., Lloyd Luedecke .. Pullman Delegate, Bob Dykeshoom.Bismarck Past Pres., Rich McEntaffer.Pierre Delegate, Lloyd Luedecke Pullman Member-at-Large, Jim Schothorst Sec’y. Treas., Curt Thelen .... Sioux Falls .Grand Forks Delegate, Darwin Kurtenbach.Pierre Mail all correspondence to: Mail all correspondence to: Lloyd Luedecke Mail all correspondence to: Debra Larson NW 312 True Street Curt Thelen State Dept, of Health Pullman, WA 99163 Sioux Falls City Health Department 600 E Blvd. Ave. 132 N. Dakota Avenue (509)335-4016 Bismarck, ND 58505-0200 Sioux Falls, SD 57102-0590 (701)328-1292 (605)367-7075 WISCONSIN ASSN. OF MILK & FOOD SANITARIANS OHIO ASSN. OF MILK, FOOD TENNESSEE ASSN. OF MILK, Pres., Bill Wendorff.Madison & ENVIRONMENTAL SANITARIANS WATER & FOOD PROTECTION Pres. Elect, Amy Bender Pres., Roger Tedrick.Columbus Pres., Gail Smith.Chattanooga Pres. Elect, Barry Pokomy.Cincinnati .Richland Center Pres. Elect, Dwain Patterson.Brentwood 1st Vice Pres., Gloria Swick.Columbus Past Pres., Fritz Buss.Marshfield 1st Vice Pres., Suzie Sykes 2nd Vice Pres., James Baker.... Lancaster 1st Vice Pres., John Christy.Tomah .Little Rock, AR Sec’y. Treas., Don Barrett.Columbus Sec’y., Randall Daggs.Sun Prairie Secy. Treas., Dennis Lampley Bon Aqua Past Pres., Greg DeLong.Dayton Treas., Neil Vassau.Madison Bd. Mem. at Lge., Jim Byington .. Blountville Delegate, Gloria Swick.Columbus Delegate, Joseph Disch.Madison Past Pres., Genevieve Christen ... Knoxville Mail all correspondence to: Delegate, Ruth Fuqua.Mt. Juliet Mail all correspondence to: Donald L. Barrett Randall Daggs Health Dept. Mail all correspondence to: 6699 Prairie View Drive 181 S. Washington Blvd. Dennis Lampley Sun Prairie, WI 53590 Columbus, OH 43215 7346 Sack Lampley Road (608) 837-2087 (614)645-6195 Bon Aqua, TN 37025 (615)360-0157 ONTARIO FOOD PROTEaiON WYOMING ENVIRONMENTAL ASSOCIATION TEXAS ASSN. OF MILK, FOOD HEALTH ASSN. Pres., Jean Allen.Toronto & ENVIRONMENTAL SANITARIANS Pres., Stephanie Whitman.Laramie Vice Pres., Bill Boylan.Mississauga Pres., Jaime Cantu.Corpus Christi Pres. Elect, Laurie Leis.Casper Sec’y., Maureen Howes.Rexdale Past Pres., Don Ritch.Dallas Sec’y., Shirley Etzell.Lander Treas., Helen Hingston.Bramalea Sec’y. Treas., Ron Richter ... College Station Treas., Jennifer Rucinski.Laramie Past Pres., Sue Fraser.Concord Archivist, Joe Goddard.Lubbock Past Pres., Terry Carlile.Evanston Delegate, Jean Allen.Toronto Delegate, Janie Parks.Austin Delegate, Laurie Leis.Casper Mail all correspondence to: Mail all correspondence to: Jean Allen TAMFES Mail aU correspondence to: CIBUS Consulting Inc. Ron Richter Laurie Leis 39 Parkview Hill Crescent Dept, of Animal Science, Texas A & M 473 Trigood Drive Toronto, Ontario M4B 1P4 CoUege Station, TX 77843-2471 Casper, WY 82609 (416)755-5988 (409)845-4409 (307)266-1203

166 Dairy, food ond Environmental Sanitation - MARCH 1997 UpDates

Death of Jesse Stanley tries Supply Association, (DFISA) Prior to that, Mr. Fleming held has announced that DFISA’s board positions with Empire Bottle and Beecher, World-Renowned of directors has asked DFISA ! All-Pak. Chemical Engineer president and CEO John M. Martin j Mr. Fleming earned his B.S. degree from Villanova University t is with deep regret that Ashland to stay beyond his planned retire¬ I and an M.B.A. from SUNY and is Chemical Company’s Drew ment date of May 1997 to guide currently a resident of Amherst, Industrial Division announces the the association through the conclusion MA. He will be relocating to the death of Jesse Stanley Beecher after of Worldwide Food Expo ’97 this fell. PA/NJ area. a long illness. Beecher represented Martin’s 12-year legacy with the technical leadership of Drew DFISA includes the purchase of a Industrial for nearly five decades. new headquarters building in J&W Co-founder Walt The division’s annual employee McLean, VA, the success of four award for technical excellence is Food & Dairy EXPOs, the Food Jennings to Receive the named in his honor. MegaShow in 1S>95, and bringing 1997 Keene P. Dimick Beecher graduated from the the industry together at this fall’s University of Pittsbui^h in 1938 Worldwide Food Expo with IDEA, Award at Pittcon ’97 with a bachelor’s degree in chemi¬ NFPA and the AMI. He has also for Achievement in Gas cal engineering. He was a registered established the DFISA Foundation’s Chromatography chemical engineer in the states of role in the industry as a major Ohio, Pennsylvania, and New resource of financial support for Professor Walt Jennings, co¬ Jersey. Beecher began his career research and education. founder of J&W Scientific, Inc., with Drew Industrial in 1949. Martin is a 39-year veteran in has been selected by the Society for During his tenure, he served as association management, 33 years Analytical Chemists of Pittsburgh sales representative, marketing as chief executive officer. Before (SACP) to receive the 1997 Keene manager, technical director, and in joining DFISA in 1985, he was CEO P. Dimick Award in Chromatogra¬ various consulting positions until of the National Lumber & Building phy. The award recognizes notable his retirement in 1985. Since Material Dealers Association, j achievement in gas chromatogra¬ retiring, he had been retained by represented the housing industry, j phy and consists of an honorarium Drew Industrial as a consultant. the U.S. Chamber of Commerce and j and a plaque that was presented at Beecher was cochairman of the served as president of the National j the Pittcon award symposium. ASME subcommittee which pre¬ Peanut Council during the Carter j Dr. Jennings was a professor pared a detailed document on a lay¬ Administration. and chemist at the University of up of boiler turbines and peripheral California, Davis in 1973, working equipment and was a past chairman with graduate students in the field and program chairman of the Southeast Account of gas chromatography for 20 years. International Water Conference. Manager Appointed In 1974, he cofounded J&W in a Beecher received numerous awards modest Sacramento garage, and by from the fWC, ASME, and NACE for by Captive Plastics 1986, the company’s annual sales were nearly $8 million. J&W Scien¬ outstanding performance. He was Captive Plastics, Inc., a manufac¬ the author of numerous papers on tific, Inc. has grown to become the turer of plastic packaging for worldwide leader in the capillary gas industrial water treatment in addi¬ the personal care, pharmaceutical, tion to coauthoring Drew Principles chromatography market. food and chemical industries, of Industrial Water Treatment. Dr. Walt Jennings, now fully recently appointed Scott Fleming as retired from the University, main¬ account manager to service custom¬ tains his close ties to J&W, and DFISA Postpones Martin’s ers in the Southeast region. continues to serve as a keynote Mr. Fleming brings with him a speaker, presiding at both national Retirement variety of experience gained from and international meetings. He also John R. Sherrill, Jr. president of several positions in the plastic continues to give seminars, lec¬ M.G. Newell Corporation and packaging industry. He previously tures, and courses worldwide on chairman of Dairy & Food Indus¬ was employed by Summit Plastics. the subject of gas chromatography.

MARCH 1997 - Dairy, Food and Environmental SonHotion 167 UpDates, continued

Flavorite Laboratories, Inc. district manager, regional manager To nominate individuals to an and business manager. A veteran of AFFI committee, members should Promotes Allen Helms to the U.S. Air Force, Woods holds a contact AFFI President Steven C. Director of Technical degree in accounting from the Anderson at (703) 821-0770. Services University of South Florida. He was a restaurant manager for three years Flavorite Laboratories, Inc. announ- before joining “Bugs” Burger. Kevin Burkum Named es the promotion of Allen Helms Woods and his family reside in Industry Marketing to director of technical services. Ft. Lauderdale, FL. Since joining Flavorite Labora¬ Communications Director Ho Ken served as the vice tories, Inc. in July of 1977, Helms president of operations for PRISM evin L. Burkum has joined has demonstrated high levels of for the past three years, and earlier Dairy Management Inc. (DMD commitment and service to both as a vice president of PCO Services. as director of industry marketing the company and the customers as Previously, Ho Ken worked in the communications. He had been he held the positions of director of food industry and the petroleum director of communications for IGA quality and controller. industry in Jamaica. He holds a Inc. in Chicago. Burkum fills an Continuing in areas where he degree in chemical engineering existing post that was repositioned. has already demonstrated success, from the University of the West At DMI, Burkum will serve as Helms will be fully responsible for Indies. Ho Ken and his family reside the communications liaison be¬ total quality management, quality in the Pacific Northwest. tween the organization and the assurance and project management dairy trade marketing channel, between sales and R&D. including processors, retailers and AFFI Chairman Smittcamp foodservice operators, as well as PRISM Names Woods and i Appoints 549 Members their respective trade and con¬ sumer media outlets. Ho Ken as Vice Presidents ^ to AFFI’s 1997 Committees At IGA for the past four years, of Operations American Frozen Food Institute Burkum was responsible for all public relations, marketing commu¬ PRISM™ Integrated Sanitation (AFFI) Chairman William S. Management has named Jay B. Smittcamp, president of Wawona nications and community relations Woods and Hector R. Ho Ken as Frozen Foods, appointed 549 for the multinational supermarket vice presidents of operations, representatives from AFFl’s mem¬ chain. He also has held key market¬ according to Paulo S. Bello, com¬ ber companies to the Institute’s ing communications positions with pany president. Woods heads 1997 committees, councils and task Oscar Mayer Foods Corporation and forces. PRISM’S eastern U.S. division. Ho Ruder Finn Public Relations. In making the appointments, Ken heads the company’s western Burkum was bom and raised on U.S. division, as well as the western Smittcamp said, “AFFl’s committee a dairy farm near Gays Mills, WI. He region of PCO Services, Inc., the structure allows member company company’s Toronto-based Canadian representatives an opportunity to earned a bachelor of arts degree in operation. experience hands-on involvement journalism from Marquette Univer¬ Woods is a 19-year veteran of in the issues that shape the success sity in 1989. He currently lives in PRISM and “Bugs” Burger Bug and future of the frozen food Chicago. Killers, the company that intro¬ industry.” Dairy Management, Inc. is the duced guaranteed pest elimination AFFI’s 37 committees, councils nonprofit organization formed by in the 1980s. S.C. Johnson Wax and task forces guide membership the National Dairy Board and the formed PRISM in 1986, after activities in a variety of areas, United Dairy Industry Association acquiring “Bugs” Burger. Woods including legislative, regulatory, that conducts programs in inte¬ most recently served as director of distribution and logistics, statistical grated marketing communications, quality assurance for PRISM after analyses, technical services, public promotion and research for U.S.- rising through company ranks from relations, trade relations, interna¬ produced dairy products on behalf service technician to supervisor. tional trade and more. of America’s dairy farmers.

168 Dairy, Food ond Environmental Sanitation - MARCH 1997 Kids Can Prevent known of these diseases. TSEs are Foodborne Illness by characterized by a long incubation period, a relatively short clinical Practicing Food Safety course of neurological signs, and ids today have more inde¬ 100 percent mortality. Because of pendence than ever in fixing concerns that BSE could in the snacks for themselves or future be identified scientifically as helping to prepare family meals. the cause of a new TSE in humans, FDA and USDA officials said the Knowing how to handle food safely protection of public health depends can help youth avoid foodborne on the development of a strategy to illnesses, according to Bill Schafer, control possible routes of TSE food technologist with the Univer¬ expansion in food animals. sity of Minnesota’s Extension FDA’s proposed regulation Service. would prohibit the use of nearly all Kids often experience flu-like potential sources of ruminant and symptoms, such as vomiting or mink protein in feed intended for diarrhea. However, food safety ruminants. The only exceptions professionals know these symp¬ would be bovine blood, ruminant- toms do not necessarily come from derived milk and gelatin, since FDA the flu. They could sometimes has no information suggesting that come from bacteria or viruses in Youth need to be particularly milk proteins, gelatin or bovine the food they eat. aware of safe food-handling prac¬ blood proteins are potentially Kids should know that there tices because they are considered a infective for TSEs. are both good and bad kinds of high-risk group. “The effects of “This is a precautionary mea¬ bacteria in food. Good bacteria are foodborne illness can be more life sure, — there have been no re¬ desirable because they produce threatening for kids than for ported cases of BSE in this county,” flavors and sensory qualities in such adults,” says Schafer. said Donna E. Shalala, Secretary of foods as cheese and pickles. They Health and Human Services. “It will also help prevent bad bacteria from add another level of safeguards to setting up shop by producing acids FDA Proposes protect the U.S. against the poten¬ and other compounds which may Precautionary Ban tial risk from these diseases.” inhibit illness-causing pathogens. “If for some reason a case of Kids need to know many against Ruminant-to- BSE were to occur in the U.S., and foodborne illnesses occur due to Ruminant Feeding it is important to emphasize that eating food which has been con¬ not even one case of BSE has ever taminated by human hands or from nhe Food and Drug Adminis¬ been found here, the steps we are other contaminated foods. Children tration proposed to prohibit taking today would confine it to the need to know it is especially impor¬ using tissues from ruminants individual animal and greatly tant to avoid contamination from — animals such as cows, sheep and decrease the potential risk to raw foods, which are a pKjtential goats — in the manufacture of humans,” said FDA Commissioner source of bacteria and viruses, to ruminant feeds. Mink tissue would David A. Kessler, M.D. “In essence, food they are about to eat. also be prohibited from such feeds. this proposal would build a protective As food safety professionals The proposed regulation is the barrier against the spread of BSE.” also know, washing food, hands, latest in a series of preventive In addition to prohibiting and utensils that touch it is an measures — including a voluntary tissues with the pKJtential to spread important element of food safety. industry moratorium that FDA, TSEs, the proposed rule also Educate children to wash their other federal agencies, and industry requires process and control systems to ensure that ruminant hands thoroughly after they go to have already taken to protect feed does not contain the prohib¬ the bathroom or handle pets and animals from transmissible degen¬ ited tissues. before they make snacks. erative neurological diseases, and to The first case of BSE was Kids must learn how to restrict minimize any potential risk that reported in the United Kingdom in the growth of harmful bacteria. such diseases could be transmitted 1986. Epidemiological evidence Teach children to keep hot food from animals to humans. gathered in the U.K. suggests an hot and cold food cold. Raw meats, These animal diseases are association between the outbreak poultry, milk, and fresh fruit and known as transmissible spongiform of BSE there and the feeding to vegetables that have been cut or encephalopathies (TSEs). Bovine cattle of protein derived from sliced are most susceptible to spongiform encephalopathy (BSE) sheep infected with scrapie, pathogen growth or survival. is among the more commonly another TSE.

MARCH 1997 - Dairy, Food and Environmentol Sanitation 169 News, continued

Recently, scientists have tional Organization for Standardiza¬ j Osmonics to Acquire tion. The scope of the ISO 9001 postulated an association between AquaMatiC/ Inc. BSE and a variant form of Creutz- series registration spans from feldt-Jakob Disease (v-CJD) reported product development and design to smonics, Inc. (NYSE/OSM) in the U.K. Creutzfeldt-Jakob production, distribution, and announced the execution of Disease is a degenerative neurologi¬ customer service. an agreement in principle to cal disorder that affects humans. European Standard EN 46001 acquire AquaMatic, Inc. of Rock¬ The British government on specifies the quality system require¬ ford, IL, for cash. AquaMatic is a March 20, 1996 announced a ments for the design/development, leading supplier of specialty valves possible link between BSE and 10 production, and where relevant, and controllers for the water cases of v-CJD. Nine days later, U.S. installation and servicing of medical treatment equipment market. The national livestock organizations and devices. The standard embraces all product line is complementary to professional health groups an¬ the principles of good manufactur¬ the Autotrol product line. Terms of nounced a voluntary moratorium ing practice (GMP) widely used in the acquisition were not disclosed. on the use of ruminant protein in the manufacture of medical devices. AquaMatic has been a supplier feeds of ruminants. At the same The Membrane Technology to the water purification industry time, FDA committed to expediting Center, which opened in 1991 in for over 60 years. AquaMatic regulations addressing issues Pensacola, FL, is a full-service pioneered automatic water soft¬ related to feeding ruminant protein, manufacturing facility with depart¬ and on May 14, 1996 the FDA ments devoted to research and ener controls and has a unique published an Advance Notice of development, sales and marketing, non-metallic diaphragm valve. Proposed Rulemaking to solicit technical service, and production. AquaMatic will continue to operate scientific and economic informa¬ out of Rockford and will be closely aligned with the Milwaukee tion and other public comments. | FOODCERT-NL, the First This proposed regulation is the | business unit which manufactures product of FDA’s evaluation of this | to be Accredited for the Autotrol product line. information to date. FDA will i HACCP Certification continue to evaluate additional data Merger of Two and comments related to this azard Analysis Critical proposal. Control Point (HACCP) is a I Scientific Testing method for determining I Laboratories risks related to food safety, aimed at Gelman Sciences prevention of marketing unsafe hemex Labs (Alberta) Inc. Membrane Technology foodstuffs. Since 1996, all compa¬ of Calgary and NOVAMANN nies that may influence the safety International Inc. of Mississ¬ Center Receives of foodstuffs the U.S. have been auga have concluded a merger with International Quality obliged to carry out regular HACCP a resulting incorporation. The Certification analysis of their company activities combined company, headquartered in accordance with the U.S. food in Mississauga, includes all of tbe elman Sciences Membrane and drug act. wholly owned or controlled sub¬ Technology Center achieved So far, the Netherlands is the sidiaries, without divestiture. certification to the interna¬ only country in the world to have Close to 500 people are tionally recognized ISO 9001 and adopted voluntary HACCP certifica¬ employed at the company, with 8 EN 46001 quality systems standards tion in its structure of testing and after passing a five-day audit in mid- certification. Canadian offices in Alberta, Ontario September. In a meeting of the HACCP and Quebec, as well as in Mexico ISO SKK)! represents the most Association, the Council for City, in Bratislava, Slovakia, and in comprehensive and rigorous Accreditation has accredited Thailand. Each partner company standard in the ISO 9000 series, FOODCERT-NL as the first certifica¬ had been operating for over 20 which is a set of standards for tion institute that will be allowed to years. The new company will now quality management and quality carry out certification of HACCP offer testing services that include assurance developed by the Interna¬ programs. pharmaceutical, environmental.

170 Daily, Food and Environmental Sanitation - MARCH 1997 food safety, industrial, and occupa¬ Decrease Dairy Herd • Lock the doors to the bam. tional health, both nationally and • Post a warning sign asking internationally. Exposure to Infectious visitors to keep out. Leave a phone Gerry Johnston in Montreal is Diseases number to call. chairman of the board, and will • Provide clean coveralls and ecreasing the exposure of a direct international market develop>- □ boots for all visitors. dairy herd to infectious • Maintain a logbook of all ment. John Stanley is appointed diseases is one of the keys to visitors, recording date, time and president, situated in Calgary. keeping the herd productive. Jerry origin. Howard McLean, also in Calgary, Olson, veterinarian with the • Employ rodent and other pest will lead corporate special projects. University of Minnesota’s Extension control measures. Service, has the following recom¬ APV Fluid Handling mendations for decreasing dairy herd exjxisure to infectious dis¬ CINVEN Acquires America Acquires eases: Unilever's Micro¬ Sanitary Fittings and • Isolate sick and diseased biology Business cattle with unusual clinical signs, Valve Lines of Alloy or cattle that do not respond to xoid Limited and its affiliated Products Corp. customary treatments. companies, including the • Have a veterinarian necropsy American business, is trading □ PV Fluid Handling America, (autopsy) any animal that dies from as an independent company. They a division of APV North undetermined causes. Dispose of are now backed by CINVEN, one of America, Inc., announces dead animals promptly. Europe’s independent business the acquisition of the Sanitary • Utilize individual calf hutches investors and are therefore no longer Valve and Fittings product lines of for newborn calves. Thoroughly a member of the Unilever Group. disinfect between uses. Alloy Products Corp. of Waukesha, The manufacture of Oxoid • When selling cull cows and WI, U.S.A. The acquired product products will continue to take lines have been transferred to APV’s bull calves, use a location outside the bam for buyers to pick up these place at the existing headquarters manufacturing facility in Lake Mills, animals without entering the bam. in Basingstoke, with American WI. • Reduce manure contamina¬ operations remaining in Ogdens- Effective February 1, 1997, tion of water sources, bunks, feeds burg. New York. The management all former APC sanitary valve and and feeding equipment. and workforce team which have fitting product lines will be sold • Require hoof trimmers to been responsible for the success of and distributed through the APV sanitize their chutes, tables, knives the Oxoid brand over many years sales and distribution network. and other equipment before will remain unchanged. Oxoid is fully APV engineers and manufactures coming to the farm. committed to strengthening their equipment and systems for the • Limit access to the dairy relationship with their highly valued process industries worldwide. facilities from outside visitors. customers in the years to come.

MARCH 1997 - Dairy, Food ond Eimronmentol Sonitalion 171 IndustryProducts

Dilu-Lok™ Dilution Bottles are Our free catalog is dedicated to fully prepared diluents available in food safety, with a broad array of 90ml and 99ml fill volumes for pre¬ items that make your job easier and paration of 1:10 and 1:100 test safer. We offer HACCP training dilutions. Dilu-Lok™ Dilution Bottles materials, recording devices, are prefilled with Butterfield’s sanitizer and pH testing kits, Buffer, Peptone Water, or Phosphate reference books and more. Buffer and are ready for immediate All QA Products, Gainesville, FL use. Simply open the hinged lid, No. 344 Bcolab, Inc. add the sample, close and mix. Dilu-Lok™ Dilution Bottles are Ecolab Announces EcoPro made of polypropylene material UGHTNING^—Ht^ and hold a total volume of 120ml. E colab Pest Elimination announces They have a 44mm opening for Services Help Meet HACCP its new EcoPro program for the easy access of large samples and a Requirements food and beverage processing hinged lid for easy closure. Vials industry. Since the inception of its hen used in conjunction containing 90ml of buffer are W pest elimination division 11 years with written SSOPs, the labeled in red. Vials containing ago, Ecolab has been prominent in LIGHTNING cleaning validation 99ml of buffer are labeled in black. pest services for the hospitality, system from IDEXX is an easy, food processing, and agriculture Hardy Diagnostics, Santa Maria, convenient answer to testing for CA industries. and documenting proper sanitation. The Ecloab EcoPro is an No. 343 LIGHTNING uses ATP biolumines¬ integrated pest elimination GPE) cence to detect food residue, yeast program, which combines environ¬ and mold, and bacteria on produc¬ mentally sensitive IPM techniques Sanitizer Test Kits tion surfaces. It provides instant with a goal of zero pest tolerance. feedback to validate and document EcoPro uses a proactive All QA Products sanitizer test kits cleaning effectiveness, which helps “industry best practices approach.” are designed for testing We provide solutions which fit chemical concentrations of Chlo¬ prevent food contamination. your needs. While it follows rine, lodophor and Quaternary The LIGHTNING luminometer national standards, each EcoPro Ammonium compounds. Each has the ability to record up to 5000 program is customized to fit the sanitizer your facility uses should be test results. LIGHTNING TRAX'" needs of the individual facility. backed up with a test procedure to customized software then enables Ecolab Inc., St. Paul, MN insure proper sanitizer concentra¬ users to store, analyze, and graph

No. 342 tion. Solutions that are too weak or results on a personal computer and strong can compromise food safety. use this information for SSOP These handy kits offer fast, documentation. IDEXX also offers Dilu-Lok" Dilution Bottles accurate and reliable results. Each its LIGHTNING customers free Dilu-Lok™ Dilution Bottles from kit offers economy that is hard to membership to the LIGHTNING Hardy Diagnostics help to beat, both in low cost per test and INDEX" Proficiency Program, an eliminate time consuming dilution no training for your personnel. Test innovative benchmarking tool preparation procedures in the papers are easy enough for un¬ which gives members feedback on laboratory. skilled personnel to use. their test data as well as a compari-

The publishers do not warrant, either expressly or by implication, the factual accuracy of the products or descriptions herein, nor do they so warrant any views or opinions offered by the manufacturer of said articles and products.

172 Dairy, Food ond Environmental Sanitation - MARCH 1997 son of their performance against Nine different multi-directional spoilage microorganisms by destroy¬ the average of other companies in single and double bowl sinks, two ing microbes on belt surfaces. their industry. It’s the only industry¬ with integral drainboards, give UV surface disinfection systems wide, interactive database of its flexibility in designing kitchens to are ideal for use with extended shelf- kind. meet individuals’ wants while life filling machines, plastic contain¬ IDEXX Laboratories, Inc., guaranteeing superior perfor- ers, caps, crowns and closures, Westbrook, ME I mance. Fourteen sizes in one-piece metal cans, and foils and films. Aquionics’ units are CIP compat¬ No. 345 vanity tops make fabrication I simple. ible, can be easily retrofitted to existing machines and meet ISO I Surell can be renewed and 9001 standards. Maintenance repaired, so even deep scratches Germs, Stains Frustrated requirements are minimal. will not provide a permanent place Aquionics, Erlanger, KY by Formica'^ Surell for germs to hide or for moisture For specifiers, designers and to penetrate, meaning that Surell No. 347 consumers seeking an innova¬ keeps its newly-installed beauty. tive and beautiful surface that will { Surell, in shapes and sheets, give years of outstanding nonpo- complies with many standard test Hannay’s Durable SS3000 methods for fire resistance, rous performance, there is Surell® resistance to fungal and bacterial Stainless Steel Reels Ideal solid surfacing material from growth, chemical resistance, use Formica Corporation. tor Sensitive and Harsh in food service areas and various Surell is a homogeneous, Environments ANSI/ASTM/NEMA performance tests. nonporous material designed to Formica Corporation, Cincin¬ Hannay Reels SS3000 Series accommodate a broad range of stainless steel reels are built interior applications with high nati, OH to last and provide superior protec¬ durability and ease in maintenance. No. 346 tion against corrosion. With no paint Surell is available in 33 colors from to chip or potential for rust, these the solid, mists, granite and Revolu¬ rugged hose reels are ideal for the tion® collections in three sheet thicknesses (suitable for vertical food and beverage industry, chemi¬ and horizontal applications), sinks, cal transfer, harsh environments, lavatory bowls, vanities with off-shore use, and cosmetics appli¬ integral bowls and backsplashes, cations. bathtubs, shower bases and sur¬ Like all Hannay stainless steel rounds, edge strips, windowsills, reels, the SS3000 Series is con¬ flooring tiles and planks, laboratory structed of fine grade 304 or 316 and utility/bath sinks. stainless frames, discs and drums. Germ-free surfaces are needed It handles single hose with 3/4" or in many areas of commercial appli¬ 1" I.D., operates at pressures to cations; not just in the kitchen. Aquionics 1,000 psi, and features either a disc Designers are increasingly seeking rewind or direct crank rewind. The solutions that blend utility, conve¬ UV Surface Disinfection crank attaches to the reel axle and nience, elegance and beauty. Surell Systems Reduce Product is removable. Hannay Reels, Westerlo, NY countertops provide an unbroken Contamination nonporous barrier on kitchen and No. 348 bathroom work surfaces, flowing Now available from Aquionics, from backsplash to counter to sink ultraviolet surface disinfection to drain with no rims or seams to systems increase product quality CleanTech® Automated accumulate dirt or provide a place and shelf life by reducing contami¬ for germs to hide and grow. nation without the use of heat or Hand and Glove Washing Kitchens and bathrooms are chemicals. System also notorious places for spills, and UV units disinfect containers, where there are spills, stains or packaging materials, and certain Meritech’s CleanTech* automated other permanent damage often product surfaces while maintaining hand and glove washing follow. Surell resists most common a clean filling environment. Surface systems are now in use in over stainmakers. Heat resistance is also units are also used for conveyer 1,300 food handling operations in a strength of Surrell. lines to prevent reintroduction of the U.S.A. CleanTech* use standard-

MARCH 1997 - Daily, Food and Environmental Sanitation 173 izes an uncontrolled, highly vari¬ salts or heavy metals. Independent The Protector Plus Hood is able procedure. It verifies, for studies have confirmed that NHD’s available with a corrosion-resistant, management, that an effective PROFILE does correlate to culture one-piece fiberglass liner or with a handwash has taken place, and is and is linear and reproducible. solid composite panel liner. Hood the perfect SOP for employee New Horizons Diagnostics, widths range from 4 feet to 8 feet. Columbia, MD hygiene. The customer also has a choice of a The 2000S model, with an variety of service fixtures and automated self clean cycle helps kill electrical receptacles. Listeria that can be a problem in Labconco Corp., Kansas City, drains. The 2000S model is also Labconco Protector® Plus" being used by many as a footbath MO conducted simultaneously to the Laboratory Hood Features handwash. The CHG (E-2) solution Higher Sash Opening, is the best broad spectrum antimi¬ crobial available to the food Easy-to-Reach Controls industry. On skin, it provides Labconco Corporation, Kansas residual kill for several hours. To City, Missouri, offers the wash gloves only, CleanTech® Protector® Plus™ Laboratory Hood, systems should be used with a less with design options that include expensive quaternary solution, increased visibility, easier accessi¬ since the CHG will not bond to the bility, and improved energy savings. gloves. The customer selects from a menu Meritech, Englewood, CO of features to create a customized

hood which meets specific needs. Binax, Inc. A higher sash opening provides 20% more visibility than standard NOW" EH £. coli Real-Time Bacteria Testing laboratory hoods. The sash may be fully opened for easy loading of tall Now™ a rapid immunochrom- that Correlates to Culture apparatus. The customer may also atographic assay for detection New Horizons Diagnostics select a two-piece telescoping sash. of E. coli 0157 and£. co/i 0157:H7 Corporation (NHD) announces This option precludes the sash from in meat products from Binax, Inc. is the release of the PROFILE™-! extending beyond the top of the easy to read and provides a perma¬ System, Model 3550i, a general hood permitting installation in lab¬ nent visual record, thereby elimi¬ screen for the presence of bacteria oratories with lower ceiling heights. nating the need for repeat testing. Switches and service fixtures via the detection of ATP (adenosine After overnight enrichment in are mounted low so that the user triphosphate) with biolumines¬ standard modified EC broth (no cence. The PROFILE™ System has can easily reach hood controls, special media required), this simple been validated by the U.S. Depart¬ even while he or she is seated. This 3-step assay yields results in 5 ment of Agriculture (USDA) for enhancement meets the require¬ detection of bacteria on beef, pork, ments of the Americans with Dis¬ minutes or less, while exceeding and poultry. abilities Act. the USDA criteria for detection. The PROFILE™ System is able An adjustable bypass system Designed for reliability, simplic¬ to perform total ATP counts and allows total air exhaust volume to ity, and compliance with tougher bacterial ATP counts, detecting as be reduced up to fifty percent, thus environmental standards, the test few as 10 microoi^anisms. Somatic/ saving energy. At the same time, a system is presented in a self- mammalian cells that could poten¬ sash stop prevents sash operation contained cardboard housing, and tially cause false positive results are beyond a safe height so adequate can be stored at room temperature easily removed from the sample. face velocity is assured. This for up to one year. Potential false negatives are elimi¬ exhaust volume control is benefi¬ Binax, Inc., Portland, ME nated by the removal of interfering cial for installations with HVAC or quenching substances, such as restrictions.

174 Dairy, Food ond Environmenfol Sanitation - MARCH 1997 BusinessExchange

Reader Service No. 153 Reader Service No. 163

FDA DOCUMENTS Inspection: sampling, evidence, procedures, sanitation, deten¬ tion, tampering, recall... Product inspection: dairy, pasta, Advertising Index cereals, spice, seafoods... Action levels/tolerances: food ABC Research Corptoration. .149 defects/contaminants/additives, pesticides residues... Biotest Diagnostics Coiporation. .137 Science & Technology System Capitol Vial, Inc. .133 P^1^7^2655^R_916;372^2^ Charm Sciences, Inc. . Back Cover Reader Service No. 239 Copesan Services, Inc. .137 DQCI Services, Inc. .194 ECOLAB Food and Beverage Division. .145 Educational Foundation of the National ADVERTISE Restaurant Association.Inside Front Cover Electro-Steam Generator Corp. .183 YOUR PRODUCT Food Processors Institute. .136 OR SERVICE HERE! Ingman Labs, Inc. .175 For rates or information, Kness Mfg. .183 contact: Michelson Laboratories, Inc. .175 Rick McAtee Nelson-Jameson, Inc. .133 Advertising Mgr. PRISM. .194 (800) 369-6337 Qualicon™ -A DuPont Subsidiary. .135 or (515) 276-3344 Science and Technology System. .175 e-mail: [email protected]

MARCH 1997 - Dairy, Food and Envjronmental Sanitation 175 lAMFES Lending Library

DAIRY □ High-Temperature, Short-Time Pasteurizer-(59 minute videotape). Provided by the Dairy Division of Borden, Inc. It was developed to train pasteurizer opera¬ □ The Bulk Milk Hauler: Protocol & Procedures-(8 tors and is well done. There are seven sections with the minute videotape). Teaches bulk milk haulers how they first covering the twelve components of a pasteurizer contribute to quality milk production. Special emphasis and the purpose and operation of each. The tape pro¬ is given to the hauler’s role in proper milk sampling, vides the opportunity for discussion after each section or sample care procedures, and understanding test results. continuous running of the videotape. Flow diagrams, (Iowa State University Extension-1990) processing and cleaning are covered. (Borden, Inc.-1986)

□ Causes of Milkfat Test Variations and Depres¬ □ The How and Why of Dairy Farm Inspections-(15 sions—(30 minute-140 slides-tape-script). This set il¬ minute-110 slides-tape-script). This was developed at lustrates the many factors involved in causing milkfat the request of seven northeast dairy cooperatives and test variations or depressions in your herd, including with their financial support. Emphasis is on clean cows, feeding, management, stage of lactation, age of facilities and equipment and following proper proce¬ samples, handling of samples, and testing procedures. dures. Regulatory agencies cooperated in reviewing the The script was reviewed by field staff, nutritionists, script and taking pictures. This was developed for farm¬ laboratory personnel and county extension staff. It is ers, youth and allied industry. (Penn State-1984) directed to farmers, youth and allied industry. (Penn State-1982) □ Mastitis Prevention and Control—(2-45 minute vid¬ eotapes). This video is ideal for one-on-one or small □ Cold Hard Facts—This video is recommended for group presentations. Section titles include: Mastitis training personnel associated with processing, trans¬ Pathogens, Host Defense, Monitoring Mastitis, Mastitis porting, warehousing, wholesaling and retailing frozen Therapy, Recommended Milking Procedures, Postmilk¬ foods. It contains pertinent information related to good ing Teat Dip Protocols, Milk Quality, Milking Systems. management practices necessary to ensure high quality (Nasco-1993) frozen foods. (National Frozen Food Association-1993)

□ Milk Plant Sanitation: Chemical Solution—(13 □ Ether Extraction Method for Determination of minute videotape). This explains the proper procedure Raw Milk—(26 minute videotape). Describes the ether required of laboratory or plant personnel when per¬ extraction procedure to measure milkfat in dairy prod¬ forming chemical titration in a dairy plant. Five major ucts. Included is an explanation of the chemical re¬ titrations are reviewed... alkaline wash, presence of chlo¬ agents used in each step of the process. (CA-1988) rine and iodophor, and caustic wash and an acid wash in a HTST system. Emphasis is also placed on record □ The Farm Bulk Milk Hauler—(30 minute-135 slides- keeping and employee safety. (1989) tape-script). This set covers the complete procedure for sampling and collecting milk from farms. Each step □ Milk Processing Plant Inspection Procedures—(15 is shown as it starts with the hauler entering the farm minute videotape). Developed by the California Depart¬ lane and ends when he leaves the milk house. Emphasis ment of Food and Agriculture. It covers pre- and post¬ is on universal sampling and automated testing. Funds inspection meeting with management, but emphasis is to develop this set were provided by The Federal Order on inspection of all manual and cleaned in place equip¬ #36 Milk Market Administrator. (Penn State-1982) ment in the receiving, processing and filling rooms. CIP systems are checked along with recording charts and □ Frozen Dairy Products-(27 minute videotape). De¬ employee locker and restrooms. Recommended for veloped by the California Department of Food and Ag¬ showing to plant workers and supervisors. (CA-1986) riculture. Although it mentions the importance of fro¬ zen desserts, safety and checking ingredients; emphasis □ Pasteurizer: Design and Regulation—(16 minute vid¬ is on what to look for in a plant inspection. Everything eotape). This tape provides a summary of the public from receiving, through processing and cleaning and health reasons for pasteurization and a nonlegal defini¬ sanitizing is outlined, concluded with a quality control tion of pasteurization. The components of an HTST pas¬ program. Directed to plant workers and supervisors, it teurizer, elements of design, flow-through diagram and shows you what should be done. (CA-1987) legal controls are discussed. (Kraft General Foods-1990)

□ The Gerber Butterfat Test—(7 minute videotape). De¬ □ Pasteurizer Operation-(ll minute videotape). This scribes the Gerber milkfat test procedure for dairy tape provides a summary of the operation of an HTST products and compares it to the Babcock test proce¬ pasteurizer from start-up with hot water sanitization to dure. (CA-1990) product pasteurization and shut-down. There is an

176 Doiry, Food and Environmenlol Sonitotion - MARCH 1997 emphasis on the legal documentation required. (Kraft application to the food industry. Viewers will learn General Foods-1S)90) about the HACCP system and how it is used in the food industry to provide a safe food supply. (2)-Provides □ Processing Fluid Milk—(30 minute-140 slides-script- guidance on how to design and implement a HACCP tape). It was developed to train processing plant per¬ system. It is intended for individuals with the responsi¬ sonnel on preventing food poisoning and spoilage bac¬ bility of setting up a HACCP system. (Alberta Agricul¬ teria in fluid dairy products. Emphasis is on processing ture, Food and Rural Development) procedures to meet federal regulations and standards. Processing procedures, pasteurization times and tem¬ □ Food Safe-Series I—(4-10 minute videotapes). (1) “Re¬ peratures, purposes of equipment, composition stan¬ ceiving & Storing Food Safely,” details for food-service dards, and cleaning and sanitizing are covered. Primary workers the procedures for performing sight inspec¬ emphasis is on facilities such as drains and floors, and tions for the general conditions of food, including a filling equipment to prevent post-pasteurization con¬ discussion of food labeling and government approval tamination with spoilage or food poisoning bacteria. It stamps. (2) “Food-service Facilities and Equipment,” was reviewed by many industry plant operators and outlines the requirements for the proper cleaning and regulatory agents and is directed to plant workers and sanitizing of equipment used in food preparation areas. management. (Penn State-1987) Describes the type of materials, design, and proper maintenance of this equipment. (3) “Microbiology for □ Safe Milk Hauling-You’re the Key—(34 minute vid- Food-service Workers,” provides a basic understanding eotajje). Recommended for anyone who samples, mea¬ of the microorganisms which cause food spoilage and sures and collects milk from dairy farms. The purpose foodbome illness. This program describes bacteria, of this tape is to acquaint milk handlers with the proper viruses, protozoa, and parasites and the conditions procedures for sampling and picking up milk at the which support their growth. (4) “Food-service House¬ farm and delivering it safely to the handling plant. This keeping and Pest Control,” emphasizes cleanliness as tape provides an excellent review for experienced milk the basis for all pest control. Viewers learn the habits haulers and shows stei>by-step procedures for novice and life cycles of flies, cockroaches, rats, and mice. milk haulers. (Cornell University) (Perennial Education-1991)

□ 3-A Symbol Council-(8 minute videotape). A video □ Food Safe—Series n—(4-10 minute videotapes). Pre¬ which was developed to make people in the dairy and food sents case histories of foodbome disease involving (1) industries aware of the 3-A program and its objectives. Staphylococcus aureus, (sauces) (2) Salmonella, (eggs) (3) Campylobacter, and (4) Clostridium botulinum. □ 10 Points to Dairy Quality-(10 minute videotape). Each tape demonstrates errors in preparation, holding Provides in-depth explanation of a critical control point in or serving food; describes the consequences of those the residue prevention protocol. Illustrated with on-farm, actions; reviews the procedures to reveal the cause of packing plant, and milk-receiving plant scenes as well as the illness; and illustrates the correct practices in a step- interviews of producers, practicing veterinarians, regula¬ by-step demonstration. These are excellent tapes to use tory officials and others. (Dairy Quality Assurance-1992) in conjunction with hazard analysis critical control point training programs. (Perermial Education-1991)

FOOD □ Food Safe—Series ID—(4-10 minute videotapes). More case histories of foodbome disease. This set includes (1) □ Close Encounters of the Bird Kind—(18 minute vid¬ Hepatitis “A”, (2) Staphylococcus aureus (meats), (3) eotape). A humorous but in-depth look at Salmonella Bacillus cereus, and (4) Salmonella (meat). Viewers bacteria, their sources, and their role in foodbome dis¬ will learn typical errors in the preparation, holding and ease. A modem poultry processing plant is visited, and serving of food. Also included are examples of correct the primary processing steps and equipment are exam¬ procedures which will reduce the risk of food contami¬ ined. Potential sources of Salmonella contamination nation. (Perennial Education-1991) are identified at the different stages of production along with the control techniques that are employed to in¬ □ Food Safety is No Mystery-<34 minute videotape). sure safe poultry products. (Topek Products, Inc.) This is an excellent training visual for food-service workers. It shows the proper ways to prepare, handle, serve and store food in actual restaurant, school and □ Food Irradiation—(30 minute videotape). Introduces viewers to food irradiation as a new preservation tech¬ hospital situations. A policeman sick from food poison¬ nique. Illustrates how food irradiation can be used to ing, a health department sanitarian, and a food-service prevent spoilage by microorganisms, destruction by worker with all the bad habits are featured. The latest insects, overripening, and to reduce the need for recommendations on personal hygiene, temperatures, chemical food additives. The food irradiation process is cross-contamination, and storage of foods are included. explained and benefits of the process are highlighted. (USDA-1987). Also available in Spanish. (Tumelle Productions, Inc.) □ Food Safety: For Goodness Sake, Keep Food Safe- □ Food Safe-Food Smart-HACCP and Its Application (15 minute videotape). Teaches foodhandlers the funda¬ to the Food Industry—(2-16 minute videotapes). (1)- mentals of safe food handling. The tape features the key Introduces the seven principles of HACCP and their elements of cleanliness and sanitation, including; good

MARCH 1997 - Doiry, Food ond Environmenlol Sonitolion 177 personal hygiene, maintaining proper food product presents an overview of Canada’s food industry and its temperature, preventing time abuse, and potential contribution to the world’s food supply. (Temelle Pro¬ sources of food contamination. (Iowa State University duction, Ltd.) Extension-1990) □ Proper Handling of Peracidic Acid-(15 minute vid¬ □ Food Safety; You Make the Di£ference-(28 minute eotape). Introduces paracidic acid as a chemical videotape). Through five food workers from differing sanitizer and features the various precautions needed to backgrounds, this engaging and inspirational documen¬ use the product safely in the food industry. tary style video illustrates the four basic food safety concepts: handwashing, preventing cross-contamina¬ □ Purely Coincidental—(20 minute videotape). A parody tion, moving foods quickly through the danger zone, that shows how foodbome illness can adversely affect and hot/cold holding (Seattle-King County Health the lives of families that are involved. The movie com¬ Department-1995) pares improper handling of dog food in a manufactur¬ ing plant that causes the death of a family pet with □ GMP: Personal Hygiene and Practices in Food improper handling of human food in a manufacturing Manufacturing—(14 minute videotape). This video fo¬ plant that causes a child to become ill. Both cases illus¬ cuses on the personal hygiene of food-manufacturing trate how handling errors in food production can pro¬ workers, and explores how poor hygiene habits can be duce devastating outcomes. (The Quaker Oats Com¬ responsible for the contamination of food in the manu¬ pany-1993.) Also available in Spanish. facturing process. This is an instructional tool for new food-manufacturing line employees and supervisors. It □ On the Front Line—(18 minute videotape). A training was produced with “real” people in actual plant situa¬ video pertaining to sanitation fundamentals for vending tions, with only one line of text included in the video¬ service personnel. Standard cleaning and serving proce¬ tape. (Penn State-1993)-(Available in Spanish and Viet¬ dures for cold food, hot beverage and cup drink vend¬ namese) ing machines are presented. The video emphasizes spe¬ cific cleaning and serving practices which are impor¬ □ GMP: Sources and Control of Contamination Dur¬ tant to food and beverage vending operations. (National ing Processing-(20 minute videotape). This program, Automatic Merchandising Association-1993) designed as an instructional tool for new employees and for refresher training for current or reassigned □ On the Line-(30 minute videotape). This was devel¬ workers, focuses on the sources and control of con¬ oped by the Food Processors Institute for training food tamination in the food-manufacturing process. It was processing plant employees. It creates an awareness of produced in actual food plant situations. A concise quality control and regulations. Emphasis is on personal description of microbial contamination and growth and hygiene, equipment cleanliness and good housekeeping cross-contamination, a demonstration of food storage, in a food plant. It is recommended for showing to both and a review of aerosol contaminants are also included. new and experienced workers. (Available in Spanish) (Penn State-1995) □ 100 Degrees of Doom... The Time and Tempera¬ □ HACCP: Safe Food Handling Techniques-(22 ture Caper—(14 minute videotape). Video portraying a minute videotape). The video highlights the primary private eye tracking down the cause of a Salmonella causes of food poisoning and emphasizes the impor¬ poisoning. Temperature control is emphasized as a key tance of self-inspection. An explanation of potentially factor in preventing foodborne illness. (Educational hazardous foods, cross-contamination, and temperature Communications, Inc.-1987) control is provided. The main focus is a detailed de¬ scription of how to implement a Hazard Analysis Criti¬ □ Pest Control in Seafood Processing Plants—(26 cal Control Point (HACCP) program in a food-service minute videotape). Videotape which covers procedures operation. A leader’s guide is provided as an adjunct to to control flies, roaches, mice, rats and other common the tape. (The Canadian Restaurant & Foodservices pests associated with food processing operations. The Association-1990) tape will familiarize plant personnel with the basic characteristics of these pests and the potential hazards □ Is What You Order What You Get? Seafood Integ¬ associated with their presence in food operations. rity—(18 minute videotape). Teaches seafood depart¬ ment employees about seafood safety and how they can □ Principles of Warehouse Sanitation-(33 minute vid¬ help insure the integrity of seafood sold by retail food eotape). This videotape gives a clear, concise and com¬ markets. Key points of interest are cross-contamination plete illustration of the principles set down in the Food, control, methods and criteria for receiving seafood and Drug and Cosmetic Act and in the Good Manufacturing determining product quality, and knowing how to iden¬ Practices, as well as supporting legislation by individual tify fish and seafood when unapproved substitutions states. (American Institute of Baking-1993) have been made. (The Food Marketing Institute) □ Product Safety and Shelf Life—(40 minute video¬ □ Northern Delight—From Canada to the World-(13 tape). Developed by Borden Inc., this videotape was minute videotape). A promotional video that explores done in three sections with opportunity for review. the wide variety of foods and beverages produced by Emphasis is on providing consumers with good prod¬ the Canadian food industry. General in nature, this tape ucts. One section covers off-flavors, another product

178 Dairy, Food and Environmental Sanitation - MARCH 1997 problems caused by plant conditions, and a third the □ SERVSAFE* Serving Safe Food—(4-20 minute video¬ need to keep products cold and fresh. Procedures to tapes). This video series illustrates and reinforces im¬ assure this are outlined, as shown in a plant. Well done portant food safety practices in an informative and en¬ and directed to plant workers and supervisors. tertaining manner. The material is presented in an easy (Borden-1987) to understand format, making it simpler for employees to learn and remember this essential information. Each □ Safe Food: You Can Make a Difference—(25 minute video includes a leader’s guide that provides all the in¬ videotape). A training video for food-service workers formation managers need to direct a productive training which covers the fundamentals of food safety. An ex¬ session. (Educational Foundation of the National Restau¬ planation of proper food temperature, food storage, rant Association-1993) cross-contamination control, cleaning and sanitizing, and handwashing as methods of foodbome illness con¬ □ SERVSAFE* Serving Safe Food Second Edition—(6- trol is provided. The video provides an orientation to 10 minute videotapes). The program still covers all the food safety for professional foodhandlers. (Tacoma- major areas of food safety training, but there is an Pierce County Health Department-1990) added emphasis on training employees to follow HACCP procedures. The second edition program in¬ □ Safe Handwashing—(15 minute videotape). Twenty- cludes an Employee Guide, Leader’s Guide and six in¬ five percent of all foodbome illnesses are traced to structional videos. (Educational Foundation of the Na¬ improper handwashing. The problem is not just that tional Restaurant Association-1993) handwashing is not done, the problem is that it’s not done properly. This training video demonstrates the □ Supermarket Sanitation Program-“Cleaning and “double wash” technique developed by Dr. O. Peter Sanitizing”—(13 minute videotape). Contains a full Snyder of the Hospitality Institute for Technology and range of cleaning and sanitizing information with mini¬ Management. Dr. Snyder demonstrates the procedure mal emphasis on product. Designed as a basic training pro¬ while reinforcing the microbiological reasons for keep¬ gram for supermarket managers and employees. (1989) ing hands clean. (Hospitality Institute for Technology □ Supermarket Sanitation Program-“Food Safety”— and Management-1991) (11 minute videotape). Contains a full range of basic sanitation information with minimal emphasis on prod¬ □ Sanitation for Seafood Processing Personnel—(20 uct. Filmed in a supermarket, the video is designed as minute videotape). A training video suited for profes¬ a basic program for manager training and a program to sional foodhandlers working in any type of food manu¬ be used by managers to train employees. (1989) facturing plant. The film highlights Good Manufacturing Practices and their role in assuring food safety. The □ Take Aim at Sanitation-(8 minute videotape). This professional foodhandler is introduced to a variety of video features tips on food safety and proper disposal sanitation topics including; 1) foodhandlers as a source of single service items. Also presented is an emphasis of food contamination, 2) personal hygiene as a means on food contact surfaces as well as the manufacture, of preventing food contamination, 3) approved food storage and proper handling of these items. storage techniques including safe storage temperatures, (Foodservice and Packaging Institute, Inc.-1995) 4) sources of cross-contamination, 5) contamination of food by insects and rodents, 6) garbage handling and □ Wide World of Food-Service Brushes—(18 minute pest control, and 7) design and location of equipment videotape). Discusses the importance of cleaning and and physical facilities to facilitate cleaning. sanitizing as a means to prevent and control foodbome illness. Special emphasis is given to proper cleaning and □ Sanitizing for Safety-(17 minute videotape). Provides sanitizing procedures and the importance of having an introduction to basic food safety for professional properly designed and constructed equipment foodhandlers. A training pamphlet and quiz accompany (brushes) for food preparation and equipment cleaning the tape. Although produced by a chemical supplier, operations. (1989) the tape contains minimal commercialism and may be a valuable tool for training new employees in the food □ Your Health in Our Hands-Our Health in Yours- industry. (Indiana-1990) (8 minute videotape). For professional foodhandlers, the tape covers the do’s and don’ts of foodhandling as they relate to personal hygiene, temperature control, □ Seafood Q & A—(20 minute videotape). Anyone who safe storage and proper sanitation. Oupiter Video Pro¬ handles seafood, from processor to distributor to retail duction-1993) and food service, must be prepared to answer questions posed by customers. This tape features a renowned nutritionist and experts from the Food & Drug Admin¬ ENVIRONMENTAL istration, the National Marine Fisheries Service, and the National Fisheries Institute who answer a full range of □ The ABC’s of Clean-A Handwashing & Cleanliness questions about seafood safety. Excellent to educate Program for Early Childhood Programs—For early and train employees about seafood safety & nutrition. childhood program employees. This tape illustrates (National Fisheries Institute) how proper handwashing and clean hands can contrib-

MARCH 1997 - Dairy, Food ond Environmontoi SonHotion 179 r

ute to the infection control program in daycare centers demonstrates how fathead minnow toxicity tests can be and other early childhood programs. (The Soap & De¬ used to monitor and evaluate effluents for their toxicity tergent Association-1991) to biota and their impact on receiving waters and the estab¬ lishment of NPDES permit limitations for toxicity. (1989) □ Acceptable Risks?—(16 minute videotape). Accidents, deliberate misinformation, and the rapid proliferation □ Fit to Drink—(20 minute videotape). This program of nuclear power plants have created increased fears of traces the water cycle, beginning with the collection of improper nuclear waste disposal, accidents during the rain-water in rivers and lakes, in great detail through a transportation of waste, and the release of radioactive water treatment plant, to some of the places where effluents from plants. The program shows the occur¬ water is used, and finally back into the atmosphere. rence of statistically anomalous leukemia clusters; gov¬ Treatment of the water begins with the use of chlorine ernmental testing of marine organisms and how they to destroy organisms; the water is then filtered through absorb radiation; charts the kinds and amounts of natu¬ various sedimentation tanks to remove solid matter. ral and man-made radiation to which man is subject; Other treatments employ ozone, which oxidizes con¬ and suggests there is no easy solution to balancing our taminants and makes them easier to remove; hydrated fears to nuclear power and our need for it. (Films for lime, which reduces the acidity of the water; sulfur the Humanities & Sciences, Inc.-1993) dioxide, which removes any excess chlorine; and floculation, a process in which aluminum sulfate causes □ Air Pollution: Indoor—(26 minute videotape). Indoor small particles to clump together and precipitate out. air pollution is in many ways a self-induced problem... Throughout various stages of purification, the water is which makes it no easier to solve. Painting and other continuously tested for smell, taste, titration, and by home improvements have introduced pollutants, ther¬ fish. The treatment plant also monitors less common mal insulation and other energy-saving and water-proof¬ contaminants with the use of up-to-date techniques like ing devices have trapped the pollutants inside. The re¬ flame spectrometers and gas liquefaction. (Films for the sult is that air pollution inside a modem home can be Humanities & Sciences, Inc.-1987) worse than inside a chemical plant. (Films for the Hu¬ manities & Sciences, Inc.) □ Food-Service Disposables: Should I Feel Guilty?— (12 minute videotape). The video, produced by the □ Asbestos Awareness—(20 minute videotape). This vid¬ Food-service & Packaging Institute, Inc., national trade eotape discusses the major types of asbestos and their association of manufacturers and suppliers of single current and past uses. Emphasis is given to the health service articles for food service and packaging, exam¬ risks associated with asbestos exposure and approved ines such issues as litter, solid waste, recycling, asbestos removal abatement techniques. (Industrial composting and protection of the earth’s ozone layer, Training, Inc.-1988) makes for an excellent discussion opener on the theme of conservation of natural resources (trees, fresh water □ Down in the Dumps—(26 minute videotape). Garbage and energy) and the environmental trade-offs (conve¬ is no laughing matter. The fact is that we are running out nience, sanitation and family health) that source reduc¬ of space to dump the vast amounts of waste we create tion necessarily entails. (Foodservice & Packaging Insti¬ each day. Since many of the former methods of disposal tute, Inc.-1991) are environmentally unacceptable, what are we to do? The program examines the technological approaches to □ Garbage: The Movie-(25 minute videotape). A fasci¬ the garbage dilemma, including composting, resource nating look at the solid waste problem and its impact recovery, and high-tech incinerators, and public reaction on the environment. Viewers are introduced to land¬ to the creation of new waste treatment facilities. (Films fills, incinerators, recycling plants and composting op¬ for the Humanities & Sciences, Inc.) erations as solid waste management solutions. Problems associated with modem landfills are identified and low- □ EPA Test Methods for Freshwater Effluent Toxicity impact alternatives such as recycling, reuse, and source Tests (using Ceriodaphnia)—(22 minute videotape). reduction are examined. (Churchill Films) Demonstrates the Ceriodaphnia 7-Day Survival and Re¬ production Toxicity Test and how it is used to monitor □ Global Warming: Hot Times Ahead?-(23 minute vid¬ and evaluate effluents for their toxicity to biota and their eotape). An informative video tape program that ex¬ impact on receiving waters and the establishment of plores the global warming phenomenon and some of NPDES permit limitations for toxicity. The tape covers the devastating changes it may cause. This program the general procedures for the test including how it is set identifies greenhouse gases and how they are produced up, started, monitored, renewed and terminated. (1989) by human activities. Considered are; energy use in trans¬ portation, industry and home; effects of deforestation, □ EPA Test Methods for Freshwater Effluent Toxicity planting of trees and recycling as means of slowing the Tests (using Fathead Minnow Larva)-(15 minute build-up of greenhouse gases. (Churchill Films-1995) videotape). A training tape that teaches environmental professionals about the Fathead Minnow Larval Survival □ Kentucky Public .Swimming Pool and Bathing Fa¬ and Growth Toxicity Test. The method described is cilities—(38 minute videotape). Developed by the Lin¬ found in an EPA document entitled, “Short Term Meth¬ coln Trail District Health Department in Kentucky and ods for Estimating the Chronic Toxicity of Effluents & includes all of their state regulations which may be Receiving Waters to Freshwater Oiganisms.” The tape different from other states, provinces and countries.

180 Dairy, Food and Environmental Sanitation - MARCH 1997

1 This tape can be used to train those responsible for op¬ tools-mixed funding, De Minimis settlements and erating pools and waterfront bath facilities. All aspects the new nonbinding preliminary allocations of re¬ are included of which we are aware, including checking sponsibility (NBARs) are explained. water conditions and filtration methods. (1987) □ Tape 4-Emergency Preparedness and Com¬ □ Putting Aside Pesticides—(26 minute videotape). This munity Right-to-Know-(48 minute video¬ program probes the long-term effects of pesticides and tape). A major part of SARA is a free-standing act explores alternative pest-control efforts; biological pes¬ known as Title III: The Emergency Planning and ticides, genetically-engineered microbes that kill objec¬ Community Right-to-Know Act of 1986, requir¬ tionable insects, the use of natural insect predators, and ing federal, state, and local governments and in¬ the cross-breeding and genetic engineering of new dustry to work together in developing local emer¬ plant strains that produce their own anti-pest toxins. gency preparedness/response plans. This program (Films for the Humanities & Sciences, Inc.) discusses local emergency planning committee re¬ quirements, emergency notification procedures, □ Radon-(26 minute videotape). This program looks at and specifications on community right-to-know the possible health implications of radon pollution, reporting requirements, such as using OSHA Mate¬ methods homeowners can use to detect radon gas in rial Safety Data Sheets, the emergency & hazard¬ their homes, and what can be done to minimize hazards ous chemical inventory and the toxic chemical re¬ once they are found. lease inventory.

□ RCRA-Hazardous Waste-(19 minute videotape). This □ Tape 5-Underground Storage Tank Trust videotape explains the dangers associated with hazard¬ Fund and Response Program—(21 minute vid¬ ous chemical handling and discusses the major hazard¬ eotape). Another addition to SARA is the Leaking ous waste handling requirements presented in the Re¬ Underground Storage Tank (LUST) Trust Fund. source Conservation and Recovery Act. (Industrial One half of the U.S. population depends on Training, Inc.) ground water for drinking-and EPA estimates that as many as 200,(KK) underground storage tanks are □ The New Superfund: What It is & How It Works—A corroding and leaking into our ground water. This six-hour national video conference sponsored by the program discusses how the LUST Trust Fund will EPA. Target audiences include the general public, pri¬ be used by EPA and the states in responding vate industry, emergency responders and public inter¬ quickly to contain and clean-up LUST releases. est groups. The series features six videotapes that re¬ Also covered is state enforcement and action re¬ view and highlight the following issues: quirements, and owner/operator resptinsibility.

□ Tape 1-Changes in the Remedial Process: □ Tape 6-Research and Development/Closing Clean-up Standards and State Involvement Remarks—(33 minute videotape). An important Requirements—(62 minute videotape). A general new mandate of the new Superfund is the techni¬ overview of the Superfund Amendments and Re¬ cal provisions for research and development to authorization Act (SARA) of 1986 and the chal¬ create more permanent methtxls in handling and lenge of its implementation. The remedy process- disposing of hazardous wastes and managing haz¬ long-term and permanent clean-up-is illustrated ardous substances. This segment discusses the step-by-step, with emphasis on the new manda¬ SITE (Superfund Innovative Technology Evalua¬ tory clean-up schedules, preliminary site assess¬ tion) program, the University Hazardous Sub¬ ment, petition procedures and the hazard ranking stance Research Centers, hazardous substance system/National Priority List revisions. The major health research and the DOD research, develop¬ role of state and local government involvement ment and demonstration management of DOD and responsibility is stressed. wastes. □ Tape 2-Changes in the Removal Process: Re¬ moval and Additional Program Requirments- Sink A Germ—(10 minute videotape). A presentation (48 minute videotape). The removal process is a on the rationale and techniques for effective hand¬ short-term action and usually an immediate re¬ washing in health care institutions. Uses strong imagery sponse to accidents, fires and illegall dumped haz¬ to educate hospital personnel that handwashing is the ardous substances. This program explains the single most important means of preventing the spread changes that expand removal authority and of infection. (The Brevis Corp.-1986) require prtK'edures consistent with the goals of remedial action. Waste Not: Reducing Hazardous Waste-(35 minute videotape). This tape looks at the progress and promise □ Tape 3-Enforcement and Federal Facilities— of efforts to reduce the generation of hazardous waste (52 minute videotape). Who is responsible for at the source. In a series of company profiles, it shows SARA clean-up costs? Principles of responsible activities and programs within industry to minimize party liability; the difference between strict, joint hazardous waste in the production process. Waste Not and several liability; and the issue of the innocent also looks at the obstacles to waste reduction, both landowner are discussed. Superfund enforcement within and outside of industry, and considers how soci-

MARCH 1997 — Dairy, Food and Environmental Sanitation 181 ety might further encourage the adoption of pollution □ Legal Aspects of the Tampering Case—(25 minute prevention, rather than pollution control, as the pri¬ videotape). This was presented by Mr. James T. mary approach to the problems posed by hazardous O’Reilly, University of Cincinnati School of Law at the waste. (Umbrella films) fall 1986 Central States Association of Food and Drug Officials Conference. He emphasizes three factors from his police and legal experience-know your case, nail OTHER your case on the perpetrator, and spread the word. He outlines specifics under each factor. This should be of □ Diet, Nutrition and Cancer—<20 minute videotape). the greatest interest to regulatory sanitarians, in federal, Investigates the relationship between a person’s diet state and local agencies. (1987) and the risk of developing cancer. The film describes the cancer development process and identifies various □ Personal Hygiene & Sanitation for Food Process¬ types of fixxl believed to promote and/or inhibit can¬ ing Employees—(15 minute videotape). Illustrates and cer. The film also provides recommended dietary guide¬ describes the importance of good personal hygiene and lines to prevent or greatly reduce the risk of certain sanitary practices for people working in a food process¬ types of cancer. ing plant. (Iowa State-1993)

□ Eating Defensively: Food Safety Advice for Persons □ Psychiatric Aspects of Product Tampering-(25 with Aids—(15 minute videotape). While HfV infection minute videotape). This was presented by Emanuel and AIDS are not acquired by eating foods or drinking Tanay, M.D. from Detroit, at the fall 1986 conference of liquids, persons infected with the AIDS virus need to be CSAFDA. He reviewed a few cases and then indicated concerned about what they eat. Foods can transmit that abnormal behavior is like a contagious disease. bacteria and viruses capable of causing life-threatening Media stories lead to up to 1,000 similar alleged cases, illness to persons infected with AIDS. This video pro¬ nearly all of which are false. Tamper-proof packaging vides information for persons with AIDS on what foods and recalls are essential. Tampering and poisoning are to avoid and how to better handle and prepare foods. characterized by variable motivation, fraud and greed. (FDA/CIX:-1989) Law enforcement agencies have the final responsibili¬ ties. Tamper proof containers are not the ultimate an¬ □ Ice: The Forgotten Food—(14 minute videotape). This swer. (1987) training video describes how ice is made and where the critical control points are in its manufacture, both in ice □ Tampering: The Issue Examined—(37 minute video¬ plants and in on-premises locations (convenience tape). Developed by Culbro Machine Systems, this vid¬ stores, etc.); it documents the potential for illness from eotape is well done. It is directed to food processors contaminated ice and calls on government to enforce and not regulatory sanitarians or consumers. A number good manufacturing practices, especially in on-pre- of industry and regulatory agency management explain mises operations where sanitation deficiencies are com¬ why food and drug containers should be made tamper mon. (Packaged Ice Association-1993) evident. (Culbro-1987)

I-1

If you are interested in checking out any of our audio-visuals, plea.se fill out this form with the box or boxes checked as to which ' I presentations you wish to view. Mail to: 1AMFF,S, Lending Library, 6200 Aurora Avenue, Suite 200W, Des Moines, lA 50322-2863. I I (Material from the Lending Library can be checked out for two weeks only so that others can benefit from its use.) I

I lAMFES MEMBERS ONLY Date Mailed:_ I

I Name:_ I

I Company:_ i

1 Address: (For UPS Delivery)_ |

. City:_ State/Province:_ Zip Code:_

I Country: _ Daytime Phone No.:_ I

Fax No.: _ Date Needed:_

I-1

182 Dairy, Food and Environmentol Sonilalion - MARCH 1997 ATT VtVfWtilfl inLLuLi*

* >^Boil^di^€als ^ Sixes Ffom I to 72 B.ER 'i * 9B% RSSciency * No ^kiiie, Fumes^ or Flue * 316-5 I^LStakdessStedAx'aikble oo ■, Don't Get Ketch-Air

r/afro AU Wound Up! _ Ketch-All”, the original multiple-catch ■#fl1DKK mousetrap, just keeps getting better. Ij-g equipped with Sure-Set which 1000 6erfi(3«J Sfreer KNESS MFC. CO., INC. eliminates over-winding. No more Hwy. 5 South p.o. Box 70 unwinding and rewinding traps on the job. ^exttnilia, VA 22314-1299 ^ ^ * saves time and we all know what (703] 549-0664 FAX 515-932-2456 time SaveS. Call your local pest control (703] 836-2581 Fox distributor or toll-free 1-800-247-5062.

Reader Service No. 133 Reader Service No. 158

z Members Only! o Get the latest information on food safety training and MORE through the lAMFES AUDIO VISUAL LIBRARY. Our exten¬ sive selection of industry videos is available on a lending basis EXCLUSIVELY for lAMFES members! z The Audio Visual Library is just one of the MANY benefits of becoming a member of lAMFES, so don’t waste any more time. Join now!

Eor MORE INFORMATION on the Audio Visual Library, or becoming a member, contact lAMFES at (800) 369-6337, < or (515) 276-3344.

MARCH 1997 - Doiry, Food and Environmental Sanitation 183 Preview of the 84^*^ Annual Meeting Orlando, FL

Monday Morning—July 7, 1997 Quantitative Microbial Risk Assessment:

Opening Doors to New Dairy Markets From Start to Finish • New Product Opportunities, What are Consumers • Risk Assessment: The Link between HACCP and Seeking? Public Health • Moo Kooler-Breaking New Ground • Modeling the Prevalence of Contamination • Square Pegs in Round Holes • Growth, Survival and Thermal Death Models to be • How do IDF, Codex and Trade Agreements Impact Used in the Process of Risk Assessment the Dairy Farmer? • Dose Response Modeling • Some Implications of the Dairy Portions • Simulation Modeling—Monte Carlo Techniques of the Farm Bill • Risk Management and Economic Analyses

Technical Session—Foodborne Pathogens Special Poster Session—Washing Makes a Diff¬ • Effects of Culture Temperature, Inoculum Concen¬ erence (Posters—without authors will be displayed tration, and Contact Time on Attachment of E. coli until Tuesday at noon) 0157:H7 and L. monocytogenes to Chicken Skin • Update of Washing and Sanitizing of Milk Haulers and Dairy Plant Equipment • Factors Affecting Inhibitory Activity of Lactates Against E. coli 0157:H7 at 10°C • An Assessment of the (leaning and Disinfection of Poultry Transport Containers and Truck Beds • A Sensitive 24-h Vero Cell Tissue Culture Assay • Efficacy of Holding Pen Washing to Reduce Bacte¬ for Cytotoxins of EHEC 0157:H7 Strains rial Levels • Stimulation of Growth and Survival of E. coli • New Methods for Sanitization of Egg Shells 0157:H7 at Suboptimal Temperatures by Sodium • Biofilms in Aquatic Food Processing Lactate • Washing Fresh Fruits and Vegetables • A Small Outbreak of Listeriosis Linked to the Consumption of Imitation Crab Meat Safety of Refrigerated Foods—^An Update • Thermal Destruction of L. innocua in Ground Beef • Refrigerated Food Safety: Regulatory Perspective Patties with 5, 25 or 50% Fat • Refrigerated Food Safety: Industry Perspective • Accelerated Recovery on Injured Salmonella • Packaging Refrigerated Foods through Media Modification • Antimicrobial Strategies for Refrigerated Foods • Salmonella Control in Poultry • Intervention Strategies of Minimally Processed Refrigerated Foods • Factors Affecting Growth and Toxin Production • Use of Predictive Modeling in Formulating by Clostridium botulinum in Peanut Spread for Food Safety • Response to Acid Challenge by Yersinia Poster Session—Methodology enterocolitica Depends on Physiological State and Strain • A New Rapid Automated Method for the Detection of Listeria spp. from Environmental Swabs • A Quantitative Risk Assessment of Vibrio vulnificus in Gulf of Mexico Oysters Consumed in Canada • Development of a New Medium to Assess Injury in Heat & Sanitizer Injury for Listeria

184 Dairy, food and Environmental Sanitation - MARCH 1997 Suitability of Selective Media for Recovery and • SimPlate™ for Yeast and Mold: A New Method for Enumeration of Sublethally Heat-and Acid-Injured Rapid Fungi Enumeration in Food L. monocytogenes Identification and Enumeration of Salmonella on Monday Afternoon—July 7, 1997 Sample Slides of Poultry Carcass Wash Water Using Fresh-Cut Fruits—Pitfalls and Challenges Image Analysis for the Future Evaluation of an Automated Enzyme-Linked Fluores¬ • An Introduction to Fresh-Cut Fruits Market Potential cence Immunoassay (ELEA) for the Detection of in Both the Foodservice and Retail Arenas Salmonella • The Effect of Farm Management Practices on the Antibody-Direct Epifluorescent Filter Technique (Ab- Quality of Fresh-Cut Fruits DEFT) for Rapid, Specific Enumeration of Listeria in • Factors Affecting the Suitability of Commodity Fo(xl Fruits Headed for the Fresh-Cut Processor Quantitative Screening of Reactivity of Bacillus and • Processing and Quality Factors Affecting the Quality Clostridium Spores in a Dot-Blot Immunoassay and Storage Life of Fresh-Cut Processor Detection of Staphylococcus aureus Using an • Fruit Spoilage Enhanced Chemiluminescent Biosensor • Microbiological Safety and Control of Fresh-Cut Multiplex PCR for the Detection of Human En¬ Fruits teroviruses, Hepatitis A Virus, and Norwalk Virus Technical Session—Methodology Modification of the Sample Preparation Protocol in and Education the BAX™ System for Screening Salmonella to Permit Detection of Food Matrices with Inhibitory • Comparison of Staphylococcus aureus Detection PCR Effects by Conventional and New Petrifilm™ Methods Rapid Molecular Method for the Detection of • A Single Test Unit for Quantitating Coliforms, E. coli Salmonella spp. Using PCR and LCR and Salmonella in Waters and Foods Rapid Detection of Salmonella in Feces from Dairy • Ensuring the Microbiological Quality of a Low Proof Cows Using a Fluorescent PCR-Based Assay Beverage Results of Testing a Variety of Foods for Salmonella • Assessing Surface Cleanliness—An Integrated Using a Fluorogenic PCR-Based Assay Approach Using ATP Bioluminescence and Micro¬ Evaluation of an Enzyme-Linked Immunosorbent biological Analysis Assay, Direct Immunofluorescent Filter Technique • The Use of Bioluminescence for Evaluating Plant and Multiplex PCR for Detection of E. coli 0157:H7 Cleanliness in a Baking Facility in Beef Carcass Wash • Rapid Molecular Method for Detection of Human Development of PCR-Based Homogeneous Confirm¬ Enteric Viruses in Prepared Hamburgers and Leaf ative Assays for L. monocy’togenes and E. coli 0157:H7 Lettuce Development and Evaluation of a PCR-Based Assay • Immunomagnetic Separation and Flow Cytometry for for the Detection of L. monocytogenes in Foods Rapid Detection ofE. coli 0157:H7 Concentration of Pathogenic Microoiganisms from Dairy Products for Detection of PCR • Hazard Analysis Critical Control Point (HACCP) Implementation of Food-service Directors Rapid Methods for Identification of Lactic Acid Bacteria • Handwashing vs. Gloving for Food Protection Genetic Characterization of Shewanella • Foodbome Disease in the Home putrefaciens and Pseudomonas spp. Isolated • Statewide Training for Environmental Health from Fish Processing and Spoilage Using Automated Specialist Ribotyping • Recipe HACCP Comparison of Excision Versus Swabbing Tech¬ niques for Assessing the Bacteriological Quality USDA “Mega-Reg” Microbiological Requirements of Pig Carcass Surfaces • Microbiological Sampling and Testing Aspects A Novel Technique for E. coli Testing of Beef of the “Mega-Reg” and Pork Carcasses • E. coli Testing and Process Control A 24 h Test for Enumeration of Total Coliforms • E. coli and Salmonella Levels on Beef Carcasses- and E. coli in Food Survey Results Compared to Mega-Reg Require¬ The Occurrence of Non-Coliform Bacteria on VRBA ments Evaluation of a Novel Method for the Detection • Consumer Perspective of the “Mega-Reg” of Staphylococcus aureus in Dairy Samples The Evaluation of an Automated Rapid Microbial • International Perspective of the “Mega-Reg” Micro¬ Detection System for Sterility Testing of an Asepti- biological Testing Requirement cally Processed Tomato-Based Vegetable Beverage • Microbiological Performance Standards and HACCP

MARCH 1997 - Daily, Food and Environmental Sanitation 185 Food Allergies and Intolerances • Microbial Spoilage of Chub-Packed Ground Beef • Medical Aspects of Food Allergies and Intolerances from Four Processing Plants in the United States • Food Allergy: Scope, Risk and Severity Issues • Simulation of Bacillus Spoilage in a Model Food System • Assessing the Potential Allergenicity of New Food Pathogens • Development of an Experimental Model for Micro¬ bial Cross-Contamination and Evaluation of the • The Consumer Perspective on Food Allergy Efficiency of an Antibacterial Kitchen Disinfectant • Food Allergy: Food Industry Risk Management • Efficacy of Three Sanitizers Against Ftxxl Spoilage • Ftxxi Allergy: llie Regulatory Perspective Bacteria Poster Session—General Food Microbiology • Bacterial Populations of Different Sample Types • Biological Properties of a Bacteriocin-Like Inhibi¬ from Poultry tory Substance Produced by a Newly Isolated • Microbial Ecology of South African Retail Bacillus suhtilis • Microbiological Quality of Cream-Fillings from • Use of HPLC to Demonstrate Aflatoxin B, Degrada¬ Doughnuts Sold at Bulawayo, a Zimbabwean City tion by Flavohacterium aurantiacum in Com • Microbial Quality of Koshari, One of the Most • Occurrence of Molds and Levels of Aflatoxins and Famous Floksy Meals Common in Egypt Fumonisins in Venezuelan Com

• Enumeration and Characterization of Aeromonas Tuesday Morning—July 8, 1997 sp. in Vegetable Products from Venezuela Ensuring Proper Equipment Design • Inhibition of Microbial Growth and Toxin Produc¬ • World Issues and Organizations Involved in Equip¬ tion in Honey ment Design and Standards Harmonization • Effect of Diet on the Indicative and Pathogenic • The Meaning of the 3-A Symbol Microbiological Quality of Aquacultured Pacu (Piaractus mesopotamicus) • Regulatory and Inspection Bodies Involved—A Panel Discussion • Antibiotic Resistant Bacteria in Aquacultured Catfish Fillets • Interested Parties: Is the System Working? A Panel Discussion • Effect of Production System on the Indicative and Pathogenic Microbiological Quality of Aquacultured • Interested Parties: Is the System Working? A Panel Finfish Discussion (3-A Standards Practical Application)

• Effects of Vitamin E Supplementation and High vs. Technical Session—General Food Microbiology Low Initial Microbial Diads on Retail Display Life • A Risk Assessment for Salmonella enteritidis in of Beef Muscle Eggs in Canada • Rapid Catalytic Activity Method for Measurement of • Verification of a Quantitative Risk Assessment for End-Point Temperature in Cooked Beef and Sausage E. coli 0157:H7 in Hamburgers • Shelf-Life of Ground Beef Patties Treated by Gamma Irradiation • Rapid Desiccation with Heat in C^ombination with Water Washing for Reducing Bacteria on Beef • Sensory C^hanges of Irradiated Ground Beef through Carcass Surfaces Six Weeks of Storage • A Purge Sampling Method to Detect Total Aerobic • The Effect of Growth Medium and Heating Menstr¬ uum on Heat Resistance of Pediococcus sp. Bacteria and E. coli 0157:H7 in Raw Beef Combos • Evaluation of Changes in Microbial Populations on • Evaluation of the USDA Sponge Sampling Tech¬ Beef Carcasses Resulting from Steam Pasteurization nique for Beef Carcasses for Enumeration of E. coli • Caimparison of Methcxis for Beef Carcass Decontamina¬ • Reductions in Microbial Populations at Five Ana¬ tion tomical Locations on Steam Pasteurized Beef • Efficacy of Trisodium Phosphate for Destmction Carcasses of Salmonella on Cantaloupe • Characterization of Lactic Acid Bacteria from a Sow, • Growth and Adherence on Stainless Steel by a Healthy Piglet and an Ill Piglet Enterococcus faecium • Thermotolerance of Enterobacter sakazakii in an • Evaluation of Surface Topography of Food Grade HTST Pasteurizer Polyethylene, Polypropylene, Acetatl and Stainless • Reducing Conditions and Seryl and Sulfhydryl Steel by Scanning Electron Microscopy Inhibitors on Aflatoxin B^ Degradation by • Scanning Electron Microscopy of High Density E. aurantiacum Polyethylene Conveyor Surfaces during Normal • Effect of Prebiotics on Bifidobacterium Processing in Meat Plant Operations Safety of Genetically Modified Foods • Delamination in Polyethylene Stmctures and the Influence of Multilayered Upper Surfaces on • An Overview of Technology and Products Deterioration Processes • Consumers’ Perceptions

186 Dairy, Food ond Environmental Sanitation - MARCH 1997 • National and International Regulatory Perspectives • Characterization of Acid Shock and Acid Tolerance • Recent Trends in Biotechnology Response in L monocytogenes Strains V7, V37, and CA • Risks, Public Opinion and Risk Communication • Comparison of Chlorine and a Produce Rinse for International Trends in Microbiological Methods Killing Pathogens on Fresh Produce • Laboratory Accreditation; Is It Needed and Can It • Inhibition of Listeria innocua in Manchego Cheese be Standardized? by Bacteriocin-Producing Enterococcus faecalis • International Efforts to Standardize Microbiological • Inhibition of L monocytogenes on Fresh Pork Loin Methods Using a NisirvBased Treatment • Tolerance Limits and Methtnlology: Effect on • Control of L monocytogenes by Use of Lysozyme, International Trade Lactoferricin-B and EDTA • Antimicrobial Activities of Lysozyme and • How to Design a Comprehensive Validation Pro¬ Lactoferricin-B Against Salmonella gram: Association of Official Analytical Chemists (AOAC) - Incidence of Salmonella on Beef Carcasses at Various Stages of the Slaughtering Process • How to Design a Comprehensive Validation Pro¬ • Probabilities of Passing E. coli Performance Criteria gram; MicroVal in Seven Beef Slaughtering Plants

Cyclospora—The Parasite that Raspberries • Incidence of Edwardsiella, Salmonella and Shi¬ Made Famous gella on Fresh Catfish Fillets • Epidemiology of the Outbreak • Incidence of Giardia lamblia in Finished Potable Water Samples in Hermosillo, Sonora, Mexico • Tracebacks—Untangling the Maze • Occurrence of Vibrio spp. in Guacuco Clams • Microbiology and Testing of Cyclospora (Tivela mactroides') and Chipi-chipi Clams (Donas • Ontario Experience and Response to Cyclospora denticulatus and Donas striatus') from Venezuela Ontario Infection, 19% • Revised Model for Aerobic Growth of Shigella • Cyclospora—FDA Regulatory Aspects flexneri to Extend the Validity of Predictions at Low • Envux)nmental Assessment in Guatemala Temperatures • Lag Phase Durations of L. monocytogenes Cells in Poster Session—Foodbome Pathogens Different Physiological States to Changes in the • Survival of L monocytogenes in Refrigerator Dill Pickles Environment • Fate of Gamma Irradiated L. monocytogenes on Raw • Updated Models for the Effects of Temperature, pH, or Cooked Turkey Breast Meat during Refrigerated NaCl, and NaNO^ on the Aerobic and Anaerobic Storage Growth of L momxytogenes • Effectiveness of Two Cooking Systems in Destroy¬ • A Computer Model Describing the Competitive ing E. colt 0157:H7 and L. monocytogenes in Growth of L. monocytogenes and Lactococcus Ground Beef Patties lactis in Cucumber Juice • Fate of E. coli 0157;H7, Z. monocytogenes, and • Modulation of Lag Phase at 5°C of L monocyto¬ Salmonella spp. in Reduced Sodium Beef Jerky genes Scott A by Osmolytes • The Impact of Cold Shocking on the Minimum Growth Temperature for E. coli 0157:H7 Tuesday Afternoon—July 8, 1997 • Influence of Package Atmosphere on Growth and General Session—Food Safety Issues Survival of Uninjured and Sublethally Heat-Injured for Special Populations E CO//0157:H7 • Populations at Increased Risk for Foodbome • Fate of Selected Pathogens in Vacuum-Packaged Dry- Disease Cured (Country-Style) Ham Slices at 2°C and 25°C • Special Pathogens: Foodbome Agents Posing • Fate of L. monocytogenes on Smoked Fish Coated Special Risk Concerns with Sorbate-Containing Cellulose-Based Edible • The Impact of an Aging Population on the Special Films Consumer Risk Concern • Effect of Acidulant Identity on the Acid Tolerance • The Value of Society of Protection Population Response of Enterohemorrfiagic E. coli Subgroups at Special Risk • Effea of pH and Acid Tolerance on Radiation • Food Safety and the Special Consumer Resistance of Enterohemorrhagic E. coli • Communicating Risk: Where should Special Con¬ • Acid Tolerance and Acid Shock Responses of E. coli sumers Get Their Food Safety Information? 0157:H7 and Non-0157:H7 Strains in the Presence of Arginine, Lysine and Methionine lAMFES Business Meeting

MARCH 1997- Doiry, Food and Environmental Sonitotion 187 Wednesday Morning—July 9, 1997 • Application of the 5' Nuclease Assay for the Detec¬

HACCP Implementation in the Seafood Indus¬ tion of Bacterial and Viral Foodbome Pathogens try: Are You Prepared? Food Safety and Quality Concerns Associated • Benefits and Pitfalls of HACCP for the Seafood with Juice Products Industry • Microbiological Concerns Associated with Juice • Experiences in Implementation of HACCP in Pixxlucts Seafood Processing Plant • Spoilage of Juice Products by Sporeforming Micro¬ • Experiences in Implementation of HACCP in organisms Seafood Processing Industry • Fungi in Packaging Material; How does It Effect Juice • Experiences in Implementation of HACCP in Seafood Quality and Shelf-life? Foodservice Industry • Processing Alternatives to Pasteurization • FDA’s Expectation for Seafood Industry Compliance • Impact of Foodbome Disease from a Regulatory • Global Perspective on HACCP in Seafood Industry Perspective Future Trends and Considerations • Impact of Foodbome Disease from an Industry in Sanitation Perspective • Mega Regs-As It Applies to Sanitation • Contracting Sanitation Services, An Evaluation Epidemiological Typing of Foodbome Organisms • Sanitizers, What Can be Done to Reduce the Problem of New and Old Pathogens • Molecular Methods for Epidemiological Typing of Foodbome Pathogens • Pest Control without Pesticides, 2000 and Beyond • Foreign Material Control • PCR-RFLP for Epidemiological Typing • Rapid Hygiene Monitoring, A New Light • RAPD and Fatty Acid Profiling for Typing of Foodbome Microorganisms Ensuring a Safe Global Food Supply—Part Two • Ribotyping • The Birth of an Emerging Foodbome Pathogen and a Strategy for the Future • PFGE for Typing of Foodbome Pathogens • Highlight of the March 1997 “Conference on The Impact of the WTO and Codex Alimentarius Emerging Foodbome Pathogens; Implications and on International and Domestic Food Standards Conux)!” • Codex Alimentarius Initiatives to Meet Interna¬ • Lessons Learned from the 1996 Outbreak of Entero- tional Trade Agreement Responsibilities; Overview hemorrhagic Escherichia coli Infection in Japan • Science/Risk Based Requirements of International • Panel Discussion—Integrated Science-Based Trade; Agreements and Responsibilities of Countries Approaches to Food Safety Regulation • Codex Alimentarius Initiatives to Meet Interna¬

Wednesday Afternoon—July 9, 1997 tional Trade Agreement Responsibilities; Microbio¬ logical Risk Assessment; Principles, Relationship to Viral Foodbome Disease: Emerging Agents, HACCP and Microbiological Criteria, Future Needs Emerging Methods • Codex Alimentarius Initiatives to Meet Interna¬ • Overview of the Viral Foodbome Disease Issue; tional Trade Agreement Responsibilities; Microbio¬ New York State Perspective logical Risk Assessment; Chemical Risk Assessment; • Presumed Viral Procedures for Food Additives and Pesticides, • Hepatitis A Vims; Molecular Methods of Detection Harmonization Activities, Initiatives for Food Additives • Update on SRSV’s (Norwalk-like) Vimses • Risk Assessment/Risk Management; Clarifying the • Detection of Human Enteric Vimses Relationships • Inactivated Hepatitis A Vims Detection by Antigen • U. S. Codex Strategic and Action Plans for Sound Capture-PCR Science and Transparency

188 Dairy, Food and Environmental Sonitotion - MARCH 1997 84**^ lAMFES Annual Meeting Tours and Special Events

Sunday, July 6, 1997 - 8:30 a.m. - 4:30 p.m. Spend the rest of the evening enjoying the sounds Kennedy Space Center of the Keys - Jimmy Buffet style. While enjoying the Registration: $42 (Late $50) Lunch included entertainment, you could try your hand at a friendly game of sand volleyball or horseshoe pitching. If that’s Enter the world of outer space with a guided tour not your style you can sit comfortably f>oolside and of Kennedy Space Center. Hear the history behind the watch the waterfalls or stroll along the lake. It’s sure to Mercury, Gemini, and Apollo rockets during a tour of the be a relaxing night to sail away. Rocket Garden! Walk through a full-size replica of the space shuttle. Then board the NASA bus and see the Monday, July 7, 1997 - 9:00 a.m. - 4:00 p.m. launching pads and the enormous Saturn V Rocket. All Around Orlando Experience the spectacular IMAX film “The Dream is Registration: $30 (Late $35) Lunch on own Alive,” filmed by astronauts in outer space. Simply out of this world! During this tour you will see Orlando in all its glory. The fiin begins with a narrated tour through downtown Orlando. See the historic Church Street District and Sunday, July 6, 1997-8:30 a.m.-Shotgun Start beautiful Lake Eola. You will drive through and see one lAMFES Golf Tournament of the most exclusive areas of Orlando, Winter Park. Registration: $95 (Late $110) Our tour will also stop at the home of the Orlando Before dealing with issues of food protection, let’s Magic, the O-rena. Throughout the day there will be get together for some fun and a great round of golf. opportunities for some unique shopping experiences. A best-ball tournament for all skill levels is scheduled at the Grand Cypress Golf Club designed by Jack Nicklaus. Tuesday, July 8, 1997 - 8:30 a.m. - 4:00 p.m. To request a golf registration form, call lAMFES at (800) Cypress Gardens 369-6337 or (515) 276-3344. Registration: $49 (Late $55) Lunch on own Travel across the rolling hills of central Florida, Opening Session through orange groves to Cypress Gardens; a 223-acre Ivan Parkin Lecture family attraction that is home of the first, and still the Sunday, July 6, 1997 - 7:00 p.m. finest, water-ski show. The botanical garden, created out of a swamp, was first opened to the public in 1936. Lecture: Martha Rhodes Roberts, Ph.D., Florida Department of Agriculture and Consumer Services. Walk through exquisite gardens and see huge banyan trees, along with central Florida’s flora and fauna. Meet graceful Southern Belles and shop the antebellum Cheese and Wine Reception village. Southern Crossroads. There are a variety of Held in the Exhibit Hall shows, animal exhibits and rides for kids of all ages. Be Sunday, July 6, 1997 - 8:00 p.m. - 10:00 p.m. sure to visit the all-new “Wings of Wonder” Butterfly Join friends and colleagues for complimentary Conservatory with more than 1,000 free-flying butterflies. refreshments while viewing over 80 educational exhibits. Wednesday, July 9, 1997 lAMFES Annual Awards Banquet Exhibit Hall Hours Reception: 6:00 p.m. - 7:00 p.m. Monday, July 7, 1997 - 9:30 a.m. - 4:00 p.m. Banquet: 7:00 p.m. Tuesday, July 8, 1997 - 9:30 a.m. - 4:00 p.m. Registration: $35 (Late $40)

Monday, July 7, 1997 - 6:00 p.m. - 10:30 p.m. Wednesday, July 9, 1997 Sail Away... A Key West Evening LAMFES Children’s Banquet Registration: $55 (Late $60) Time: 6:30 p.m. - 9:30 p.m. Registration: $15 (Late $20) Put on your best Florida shirt and join us poolside at the Hyatt Regency Grand Cypress as we transform you Child Care to the relaxing, casual atmosphere like the Florida Keys. Child care can be arranged through the Hyatt Child Start your evening enjoying a tropical fruit drink with old Care or Camp Hyatt. Please contact the Hyatt Grand and new friends. Then move on to a luscious and tantal¬ Cypress at (404) 293-1234 ext. 4440 for further details. izing dinner; don’t forget the Key Lime pie for dessert! Pre-registration is advised.

MARCH 1997 — Dairy, Food and Environmental Sanitation 189 84th lAMFES Annual Meeting Registration Form Hyatt Regency Grand Cypress — Orlando, FL — July 6 - July 9, 1997 (Use photocopies for extra registrations)

Please check where applicable: First Name (will appear on badge) (please print) Last Name _lAMFES Member _Non-Member _Local Arrangements Title Employer _30 Yr. Member _50 Yr. Member _Past President Mailing Address (Please specify: Home or Work) _Executive Board _Speaker _Honorary Life Member State/Province Country Postai/Zip Code _Exhibitor _lAMFES Sustaining Member _lAMFES Program Advisory Committee Telephone # Fax #

Credit Card payments may be sent via Fax today! Sign up to become a NEW member (515) 276-8655 and take advantage of the member discount. ♦REGISTER BY MAY 30,1997 TO AVOID LATE REGISTRATION FEES REGISTRATION: MEMBERS NON-MEMBERS AMOUNT Registration (Banquet included) $220 ($270 late)* $305 ($355 late)* Student Member $ 35 ($ 45 late)* Not Available One Day Registration (Circle: Mon/TuesAVed) $110 ($135 late)* $145 ($165 late)* Spouse/Companion (Name);_ $ 35 ($ 35 late)* $ 35 ($ 35 late)* Children (14 & Under, Names);_ FREE FREE

NEW MEMBERSHIP FEES: Membership with Dairy, Food & Environmental Sanitation $ 75.00 Membership with Dairy, Food & Env. Sanitation & Journal of Food Protection $ 120.00 •♦Student Membership □ Dairy, Food & Env. San. or □ Journal of Food Protection $ 37.50 ••Student Membership with Dairy, Food & Env. San. & Journal of Food Protection $ 60.00 **Full-time student verification required. SHIPPING CHARGES: OUTSIDE THE U.S. - SURFACE RATE $ 22.50 per journal AIRMAIL $ 95.00 per journal

OTHER FEES: PER PERSON # OF TICKETS Cheese and Wine Reception (Sun., 7/6) FREE _ lAMFES Golf Tournament (Sun., 7/6) $ 95 ($ 110 late) _ Sail Away... A Key West Evening (Mon., 7/7) $ 55 ($ 60 late) _ lAMFES Awards Banquet (Wed., 7/9) $ 35 ($ 40 late) _ Children’s Banquet (Wed., 7/9) $ 15 ($ 20 late) _

SPOUSE/COMPANION EVENTS: PER PERSON Kennedy Space Center (Sun., 7/6) $ 42 ($ 50 late) _ All Around Orlando (Mon., 7/7) $ 30 ($ 35 late) _ Cypress Gardens (Tues., 7/8) $ 49 ($ 55 late) _

□ Please indicate here if you have a disability requiring special accommodations.

Credit Card Payments; Please Circle; VISA/MASTERCARD/AMERICAN EXPRESS Total Amount Enclosed $_ Card #_Exp. Date U.S. FUNDS DRAWN ON U.S. BANK

Name on Card_Signature_

Registration Information Refund/Cancellation Policy Send payment with registration to lAMFES, 6200 Aurora Avenue, The lAMFES policy on refunds and/or cancellations is as fol¬ lows; Registration fees, minus a $50 processing fee, will be Rental Car Information Suite 200W, Des Moines, lA 50322-2863. Make checks payable to refunded for written cancellations post-marked by June 20, 1997. LAMFES. Registration must be post-marked by May 31, 1997. For information on special rental car rates from No refunds will be made for cancellations post-marked after Registration post-marked after May 31, 1997 will be charged the Budget call (800) 772-3773. Please mention Rate Code; late registration fee. For additional information contact Julie June 20, 1997, however, the registration may be transferred to a colleague with written notification to lAMFES. BCD #: UO51950. Cattanach at (800) 369-6337.

190 Deity, food ond Environmentol Sonitolion - MARCH 1997 HOTEL RESERVATIONS ffl □ a fo Si cS e ^ £ § £(5 u Odcd = ^T-l □ c/5 Q .S O ^ 3 ”3 a GO 3 ' 04 04 s QQ o (U cx z < LU CO CO < O Q X LU ' s: 1 ^ o o •»«>* bo Si CO o X I Z LU 'd •p^ 0 w U 0 o' A O E £ « 6.« 11 # '*■ p ii 9 c>i < _l Q < MARCH 1997-Doiry, FoodandEnvironmentalSanitation191 CO O X UJ o X LU LU CO CO < _l h— July 6 - '-e < X.O = ®CD CL CO (T ®§ ^5 0) II 2 ^ CMCO ^ CO T3 § tl •c B «° ^5 C CD CO 0) CO © S' 5.1 ® ^ o5 « COc ^ ® E O" CD 3 CD c oi3 O)^ CO ^. O CO s Q- “ o © '5 O ^ © < o © s © (D CD >2 > CO O ^ X r LU LU I- 'k < O X LU o a h- -j >- f- 6 Q H < X o X Q < 2 X X U 4fc 2 LU u > t UJ UJ z Z > < O O CO CO < X Q X _J Q LU X (/) «/) > CL UJ O BC < Z D c u q =< X X c< (O O CO X UJ UJ 2. Q. c >- 3 (0 fl] o ® o w a> c q > > 'jJ ;/5 ;/2 > oi < z ro U ro rq X no vC /-s E2 u. X X .9 X IT ^ 00 CM CO 05 CM CO 00 CO S 05 o ^ CO O ^ /-V CM CO O o 0) 05 O C- u. « X c .. (fl O S ComingEvents

APRIL I * 14-18, Recombinant DNA: • 21, Who’s Who in HACCP I Techniques and Applications, Workshop, at the DoubleTree Hotel • 2-4, Missouri Milk, Food and sponsored by The American Type Cul- in Arlington, VA. This one-day work- Environmental Health Associa- ture Collection. For further information, shop will provide details on HACCP tion (MMFEHA) and Annual Edu- contact ATCC, Woikshop Coordinator, programs for general food proces- cational Conference, Columbia, 123OI Parklawn Dr., Rockville, MD, sors, meat/poultry processors, sea- MO. For further information, contact 20852; telephone (8(X)) 35S>-7370; (301) food, and dairy processors. For more Dianna Pasley at (314) 789-3372. 231-5566; fox (301) 816-4364. information contact Carol Mouchka, •7-8, American Institute of • 15-17, FPI-HACCP (Food Sci- lAMFES at (800) 369 6337; (515) 276- Baking Food Plant Pest Control ence Course), Rutgers University, 3344; Fax (515) 276-8655 ore-mail: Seminar, in Manhattan, KS. The semi- [ New Brunswick, NJ. For additional [email protected]. nar is designed to increase awareness information, contact Keith Wilson, *21-24, Bacteriological Con- of pest control strategies and altema- Office of Continuing Professional | cepts and Methods for the Poultry tives to the use of chemicals as the Education, Rutgers University-Cook andOtherFoodIndustries.Anob- main control strategy for pests in the College, P.O.Box 231, New Brunswick, | jective of the workshop is to educate food industry. For additional informa- 1^08903-0231, or call (908) 932-9271. j poultry professionals concerning the tion, contact AIB, 1213 Bakers Way, • 16-18, Biological Contamina- importance of pathogenic bacteria Manhattan, KS 66502 or call (913) tion of Indoor Environments, such2& Salmonella, Campylobacter, 537-4750; fax (913) 537-1493. Holiday Inn O’Hare International, Listeria,?inAStaphylococcusonhesh •8-9, Oregon Dauy Industries Chicago, IL. A three-day symposium poultry, other foods, and environ- AnnualConference, Eugene Hilton. jjg Region 5 and National mental surfaces. For further informa- For additional information, contact Association of County and Health tion, contact Margaret Caufield, The Lilly Smith, Oregon Dairy Industries, Officials. For further information, Georgia Center for Continuing Edu- FoodScienceDept., 100WiegandHall, contact MidAtlantic Environmental cation. Family, Consumer and Other OSU,Corvallis, OR97331-6602;phone Hygiene Resource Center, 3624 Mar- Life Sciences Program Unit, telephone (503) 745-5545; fax (503) 745-1018. ket St., First Floor East, Philadelphia, (706) 542-1585. •8-10,PastaandNoodles:Raw PA19104;telephone(215)387 2255; *21-24, Polymerase Chain Materials and Processing, Fargo, fox (215) 387 6321. Reaction (PCR) Applications/ ND. For more information, contact *20-22, American Dairy Prod- Cycle DNA Sequencing, sponsored the AACC Short Course Department, j,cts Institute 1997 Annual Meet- by The American Type Culture Col- 3340 Pilot Knob Road, St. Paul, MN and Dairy Products Market- lection. For further information, con- 55121-2097; phone (612) 454-7250; jjjg Conference, at The Fairmont tact ATCC, Workshop Coordinator, fax (612) 454-0766; e-mail: aacc@ Hotel, at Grant Park, in Chicago, IL. 12301 Parklawn Dr., Rockville, MD, scisoc.org. ^1 evaporated and dry milk proces- 20852; telephone (800) 359-7370; *9-11, Food Science Course: whey products manufactuers, (301) 231-5566; fax (301) 816-4364. Applied Sensory Evaluation, cheese and allied industry represen- * 28, ASI Food Safety Consult- Rutgers University, New Brunswick, tatives interested in the processing, ants, Inc, 30th Annual Food Pro- NJ. For further information, contact marketing, and utilization of these tectionSeminar, St. Louis, MO.The Keith Wilson, Office of Continuing products, government and university focus of this year’s three-day seminar Professional Education, Rutgers Uni- representatives, and end-product us- will be cleaning and sanitation for versity-Cook College, P.O. Box 231, ers, are invited to attend. For further food processors. For more informa- New Brunswick, NJ 08903-0231; information, contact Dr. Warren S. tion, call Vicki Bodrow or Christine (908)932-9271. Clark, Jr., 130 N. Franklin St., Chi- VerPlank at (314) 725-2555 or (800) * 14-17, Better Process Control cago, II6O6O6; phone (312) 782-4888; 477-0778. School. For information, contact The (312)782-5455; fax (312) 782-5299. *28-30, Food Protection Work- World Wide Web at http://www. *20-23, 48th Meeting of the shop for Processors, at the Holiday foodsci.purdue.edu/ or Gwen Shoe- Pacific Fisheries Technologists, Inn Downtown/Convention Center, maker. Food Science Department, Astoria, OR. Topics will cover areas St. Louis, MO. This comprehensive 2 V2 1160 Smith Hall, Purdue University, related to seafood processing, quality day seminar covers GMP, HACCP and West Lafayette, IN 47907; phone and safety. For more information, con- SSOP programs. For further informa- (317) 494-8270; e-mail: shoemake® tact Michael Morrissey, fax (503) 325- tion, contact Vicki Bodrow, ASI Food foodsci.purdue.edu. 2753;e-mail:[email protected]. Safety Consultants, Inc., 7625 Page

192 Dairy, Food and Environmentol Sanitation - MARCH 1997 1 Blvd., St. Louis, MO 63133; or phone 1 Dr. Roberto Giangiacomo, Via A. Lom¬ from around the world will address (800) 477-0778. bardo, 11, 20075 LODI-ITALY; phone topics on the manufacture and devel¬ •29-May 1, Hazard Analysis i +39-371-430990; fax +39-371-35579. opment of yogurt products, frozen and Developing Your HACCP Pro- j •5-7, Introduction to Food yogurt, nonfat cultured products, gram, Guelph. Hazard Analysis Criti- 1 Chemistry, Chicago, IL. For more infor¬ cottage cheese, and new probiotic cal Control Point is an internationally | mation, contact the AACC Short Course cultures. For additional information, recognized process-oriented ap- i Department, 3340 Pilot Knob Road, St. contact Lisa Lecher or Dr. Bill Watrous proach to food safety involving the I Paul, MN 55121-2097; Telephone (6l 2) at Chr. Hansen, Inc., by phone at entire food chain. While reference is | 454-7250; lax (612) 4540766. (8(X)) 247-8321; fax (414) 476-2313. made to the Food Safety Enhance- ! •6-7, Sanitation and HACCP • 19-22, Food Polymer Science, ment Program guidelines and forms, Workshop, San Jose, CA. During this Minneapolis, MN. For more informa¬ this program will be of benefit to workshop the latest issues facing the tion, contact the AACC Short Course all food companies interested in the food industry will be examined, in¬ I Department, 3340 Pilot Knob Road, economical and food safety benefits cluding: management systems for I St. Paul, MN 55121-2097; Telephone of adopting a HACCP system. For product safety, principles of HACCP, j (612) 454-7250; fax (6l 2) 454-0766. further information, contact the Of¬ and the need to maintain customer fice of Open Learning, Room 159, relations by establishing essential pro- I JUNE Johnston Hall, University of Guelph, grams intended to meet their •4-5,AdvancedHACCP Applica¬ Guelph, Ontario NIG 2WI or call expections. For additional informa¬ j tion: Training and Implementation, (519) 767-5000; fax (519) 767-1114. tion, or to enroll, please contact AIB, j Chong Yuet Ming Amenities Centre, 1213 Bakers Way, Manhattan, KS 1 University ofHongKong.Formoreinfor- 66502; or phone (913) 537-4750; fax MAY mation, contact Miss Monisha Bhatt- (913) 537-1493. acharya. Dept, of Botany, University of • 3-8, The 26th National Con¬ • 12-14, Premier International i HongKoi^, Pokfiilam Road, HongKong; ference on Interstate Milk Ship- i Conference on Food Preservation, I telephone + 852 28578522; lax + 852 ments, at the Hyatt Regency, San in Washington. Amajor emphasis will i 28583477. Francisco Airport. For further infor¬ be placed on new technologies, glo¬ • 12-13, National Conference on mation, contact Leon Townsend, bal market trends and forecasts from I Food Safety Education. The confer¬ NCIMS Executive Secretary, 110 i both industrial and the consumer ence title, “Changing Strategies-Chang- TecumsehTrail, Frankfort, KY40601. j viewpoints. Participants will gain a ing Behavior. What Food Safety Com- Telephoneand/orfax(502)695-0253. j comprehensive assessment of how i municators Need to Know” conveys • 5, Functional Foods & I the world’s communities must pro¬ the future direction of food safety edu- Wellness: A Research Update, ceed to ensure the safe trade and con¬ I I cation. Persons interested in attending Guelph Food Technology Centre, sumption of food. For more informa¬ I the conference can obtain a registra- Guelph, Ontario. In this unique net¬ tion, please contact Jennifer Winch at tionbrochurebyfexingrequeststoUSDA working opportunity, you’ll share the Intertech Conferences, 411 U.S. Route I Graduate School at (202) 401-7304. results of leading scientists as they One, Portland, MA04105; phone(207) I • 23-25, Food Extrusion, St. unlock the “wellness” secrets of in¬ 781-9800; fax (207) 781-2150; or e- Etienne, France. For more informa¬ gredients and nutraceuticals for the mail: [email protected]. tion, contact AACC Europe (Branch functional foods of the future. For •12-16, Pharmaceutical Qual¬ Office), Broekstraat 47, 3001 Hever- further information, phone (519) 767- ity Assurance and Control, Cincin¬ lee, Belgium. Telephone +1 32 16.20. 5036; fax (519) 836-1281; e-mail: nati, OH. This course provides an 40.35; Fax +1 32 16 20.25.35; e-mail: [email protected]. understanding of the principles and aacc.eurof)[email protected]. • 5-6, Symposium on Texture i practice of pharmaceutical quality of Fermented Milk Products and assurance and control and of specific Dairy Desserts, in Vicenza, Italy, j topics which have become impor¬ JULY The objective of the seminar is the | tant because of regulatory interest or • 6-9, lAMFES Annual Meeting, presentation and discussion of new in¬ recent technological achievements. in Orlando, FL at the Hyatt Regency formation about the different factors For further information, contact Reg¬ Grand Cypress Hotel. Advancing food affecting the texture of fermented istrar, The Center for Professional protection worldwide with over 200 milk and dairy desserts. Besides the i Advancement, P.O. Box 1052, East presentations and posters on the lat¬ key factors influencing the texture of ' Brunswick, NJ 08816; phone (908) products, an up-to-date will be given j 613-4500; fax (908) 238-9113. est issues and research on food safety. on the instrumental and sensory evalu- ■ •13-14, Fourth Annual Cul¬ Registration materials available in this ation of texture. For further informa- I tured Dairy Products Symposium, issue of DFES on page 190, or call tion, contact Symposium Secretariat, at the Wyndham Milwaukee Center (800) 369-6337; (515) 276-3344; fax Istituto Sperimentale Lattiero-Caseario, Hotel in Milwaukee. Guest speakers (515) 276-8655.

MARCH 1997- Dairy, Food and Environmental Sonitotion 193 DQCI ServicesJnc. Gold Medal Boctenologcal & Chemical retting Integrated Pest Management Standards and Calibration Sets Raw Milk Component Standards Cold Metar is ISO 9002 Registered Raw Lowfat Component Standards Enjoy world-class quality system Past/Homo Lowfat Standards assurancebacked by third-party audits. High Fat Cream Standards Call today to find out how Cold Medal Light Cream Standards Electronic Somatic Cell Standards can give you 100 percent satisfaction, Whey Standards customized service, 24-hour technical Urea Standards support and peace of mind.

Chemical and Bacteriological Testing For service Call Milk and Milk Products Producer Quality & Component Testing In the U.S. 1-800-67-PRISM Mastitis Cultur^Cow or Bulk Tank Third Party Verification/Validation c!0ohnson High Performance Liquid Chromatography Carbohydrates Antibiotics in Milk In Canada: 1-800-665-5947 Mounds View Business Park 5205 Quincy St Mounds View, MN 55112 Johnson (612)785-0484 phone (612)785-0584 Fai

Reader Service No. 129 Reader Service No. 155

Read any good books lately?

If you have recently read or heard about an interesting and informative book relative to food science, safety, or sanitation, and would like to recommend it for our Book Review Column, please contact:

Managing Editor Dairy, Food and Environmental Sanitation 6200 Aurora Avenue Suite 200W Des Moines, Iowa 50322-2863

Telephone: (515) 276-3344 or (800) 369-6337

194 Dairy, Food and Environmental Sanitation - MARCH 1997 The International Association of Milk, Food and Environmental Sanitarians, Inc. 6200 Aurora Avenue, Suite 200W • Des Moines, Iowa 50322-2863 • (515) 276-3344 or (800) 369-6337

SHIP TOs (Please print or type. All areas must be completed in order to process.)

Name_

Job Title_ Company Nome

lAMFES Address_

City_ State or Province

Country_ Zip/Postol Code _

Office Telephone # _

lAMFES Booklets

Member or NorvMember Description Gov't. Price Price

Procedures to Investigate Waterborne Illness—2nd Edition $8.00 $16.00

Procedures to Investigate Foodbome Illness—4th Edition 6.00 12.00

Procedures to Investigate Arthropod-borne and Rodent-home Illness 6.00 12.00

Procedures to Implement the Hazard Analysis Critical Control Point System 6.00 12.00

Pocket Guide to Dairy Sanitation (minimum order of 10) .50 .75

Multiple copies available at reduced prices. Shipping/Handling (Sec Below) Phone our order desk for pricing information on quantities of 25 or more. Booklet Total 3-A Sanitary Standards

Member or Non-Member Description Gov't. Price Price

Complete Set 3-A Dairy & Egg Standards $60.00 $120.00

Five-year Update Service on 3-A Dairy & Egg Standards 80.00 160.00

Shipping/Handling (Sec Below)

3-A Sanitary Standards Total Total Order Amount Mail order to the lAMFES address listed above, or call (515) 276-3344, (800) 369-6337 (U.S. and Canada); or fax your order to (515) 276-8655.

Method of Payment I Shipping and Handling

□ CHECK OR MONEY ORDER ENCLOSED lAMFES booklets

□ MASTERCARD □ VISA □ AMERICAN EXPRESS Within U.S. First booklet.$2.00 Each additional booklet.$ 1.00 PcKket Guide to Dairy Sanitation—per 10... $2.50 Exp. Date_ Outside U.S. First booklet.$4.00 SIGNATURE. Each additional booklet.$1.00 Pocket Guide to Dairy Sanitation—per 10... $3.50 PAYMENT MUST BE ENCLOSED FOR 3-A Sanitary Standards ORDER TO BE PROCESSED Within U.S. (each item).$6.25 ★ U.S. FUNDS ON U.S. BANK ir Outside U.S. (each item).$10.25

Prices effective through August 31, 1997

MARCH 1997 - Dairy, Food ond Environmental Sanitation 195 MEMBERSHIP APPLICATION lAMFES ^ MEMBERSHIP '—' (12issuesofDairy,FoodandEnvironmentalSanitation) I 1MembershipwithDFES$75.00 I MembershipwithJFPandDFES$120.00 '—' provincechapteroflAMFES I Checkhereifyouareinterestedininformationonjoiningyourstate/ I MembershipwithJFPandDFES$60.00 I MembershipwithBOTHjournals$485.00 I MembershipwithJournalofFoodProtection$37.50 I MembershipwithDairy,FoodandEnvironmentalSanitation$37.50 — (12issuesoftheJournalFoodProtectionandDairy, — (Includesexhibitdiscount,AnnualMeetingissueadvertising Company Name Shipping Charges;OutsideU.S. and EnvironmentalSanitation) 'FUU-nME STUDENTVERIFICATIONMUSTACCOMPANYTHISFORM company monthlylistinginbothjournalsandmore) International AssociationofMilk,Food and EnvironmentalSanitarians SUSTAININ6 MEMBERSHIP STUBENT MEMBERSHIP^ . Surface($22.50perjournal) . AIRMAIL($95.00perjournol) ^ VALUE ^ BEST This publication is available in I microform.

University Microfilms International reproduces this publication in microform; micro¬ fiche and 16mm or 35mm film. For information about this publication or any of the more than 13,000 titles we offer, complete and mail the coupon to: University Microfilms International, 300 N. Zeeb Road, Ann Arbor, MI 48106. Call us toll-free for an immediate response: 800-521-3044. Or call collect in Michigan. Alaska and Hawaii: 313-761-4700. University Microfilms Intemationcil PocketSwab Pre-op Monitoring of Sanitation Effectiveness has never been Easier or Faster

# Single Service ATP Hygiene Sv/ab

• Fastest and Most Sensitive

# Room Temperature Stable

• No Glass No Tools

# Option to Collect and Hold up to Six Hours

# Reclean and Retest Suspect Areas Faster

SECONDS COUNT.

COUNT Call Now. 800343-2170 617 322-1523

ChARM SciENCES InC. 36 FRANKLIN STREET MALDEN MA 02148 USA _617 322-1523 FAX 617 322-3141 Nothing works like a Charm.

Please circle No. 121 on your Reader Service Card