Chapter 19 Appendices

Complete Chapter

• Appendix 1 Culinary Steam
• Appendix 2 Compressed Air - Milk and Milk Product Contact Surfaces
• Appendix 3 Balance Tank Design
• Appendix 4 Meter Based Timing System
• Appendix 5 Criteria for the Evaluation of Computerized Public Health Controls Glossary
• Appendix 6 Minimum Frequency for Critical Processes Equipment and Controls Tests
• Appendix 7 Valves
• Appendix 8 Cheese Spread Microbiological Stability Chart for Non-refrigerated Products
• Appendix 9 Double Seam Dimensional Technology
• Appendix 10 Preventing Cross Connections in Dairy Plants
• Appendix 11 Policy for the Use of Wood in Dairy Establishments
• Appendix 12 Water reclaimed from the condensing of milk and milk products
• Appendix 13 Design Requirements for Digital Thermometers for Use in Critical Processes (HTST, batch, HTST/ESL and UHT Processing Systems)
• Appendix 14 Fo Value
• Appendix 15 Examples of Steam Injectors
• Appendix 16 Pressure Switch Settings
• Appendix 17 Thermal Processing Temperatures and Guidelines
• Appendix 18 Vacuum Breaker
• Appendix 20 Prerequisite Programs Cross-Reference with FSEP Prerequisite Program Bullets