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A few other special logins are built into Mac OS X. All of them start with >, and you use them all in the same way, by typing them into the Name box in the login window. The special logins are listed in Table 5-1.

A comma-separated values file for e-mail addresses looks like this:

In response to the need for interventions alternative to knife-trimming for removal of visible contamination from carcasses, FSIS approved the cleaning of carcass spots of up to 2.5 cm in diameter with handheld equipment, applying steam and vacuum; larger spots must be removed only by knife-trimming (USDA-FSIS 1996a). The aim of the steam-vacuuming process is to clean visible soil as well as to remove or kill associated microorganisms (Kochevar et al. 1997a). A very large portion of the U.S. meat industry applies this economical process throughout the slaughter chain (Gill and Bryant 1997b). Commercial steam-vacuuming units release steam (at 104 110 C, 2.07 3.45 bar) and/or hot water (at 82 94 C, 0.34 1.03 bar) in conjunction with the application of vacuum and are continuously heat-sanitized (Dorsa et al. 1996a, b, 1997b; Kochevar et al. 1997a; Castillo et al. 1999a). The principle of the method is described as follows: initial application of steam or hot water loosens soil and causes bacterial inactivation, while subse-

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Table 30.10. HACCP control chart for cooked ham Process steps Reception of raw materials (carcasses/ meat cuts, casings, ingredients/ additives) Preventive Action Suppliers selected and homologated and/or certi ed: agreed speci cation (maximum acceptable levels) Visual check ( Best Before dates) Temperature of meat (4 2 C) CCP/CP CP-GHP/ GMP Critical limits Presence of certi cates or stamp of homologation, legal limits Best Before date Temperature of meat (4 2 C) Monitoring Procedure Visual check of certi cates (or stamp of homologation) and Best Before date, check ingredients Measurement of meat temperature Frequency 100% Reject batch; Contact supplier Change supplier Raw materials microbial and chemical analysis according to planned sampling Suppliers audits Calibration of thermometers Check temperature against calibrated thermometer Data record analysis Calibration of thermometer and hygrometer Corrective actions Veri cation 20% 20% of batch Storage of raw materials Temperature and relative humidity of room refrigeration Effective stock rotation, time of storage ( rst in/ rst out) CP-GHP/ GMP Room temp. 2 2 C; RH = 85 5%; time of meat storage = 5 2 days Best before date Measurement of room temperature and relative humidity Visual check of labels to ensure stock rotation On line 20% Correction of temperature and relative humidity Segregation of meat and evaluation of its hygiene and safety Reject product at end of shelf life Correction of weight, segregation of batch Recalibration of scales Correction of sausage formula Weighing of ingredients and additives Safe and accurate weight practice of each ingredient in each batch GHP/GMP CCP Additives weight according to legal standards Salt concentration 1.8% Weight visual check control of each ingredient/ additive and record 100% Chemical additives analysis Calibration of scales Dates record monitoring analysis