chapter 1 An Overview of FDA's Food Regulatory Responsibilities / chapter 2 Foodborne Diseases in the United States / chapter 3 The FDA's GMPs, HACCP, and the Food Code / chapter 4 Food Plant Inspections / chapter 5 Hard or Sharp Foreign Objects in Food / chapter 6 Filth and Extraneous Material in Food -- chapter 7 Food Defect Action Levels / chapter 8 Analysis of Drug Residues in Food / chapter 9 Cleaning and Sanitizing a Food Plant / chapter 10 Water in Food Processing / chapter 11 Water and HACCP Programs -- chapter 12 Water Use in the Beverage Industry / chapter 13 Sanitation of Food Processing Equipment / chapter 14 Workers Personal Hygiene / chapter 15 Worker Safety and Regulatory Requirements / chapter 16 Worker Training in Sanitation and Personal Safety / chapter 17 Worker Safety and Types of Food Establishments / chapter 18 Rodent Pest Management / chapter 19 Insects and Mites / chapter 20 Pest Birds: Biology and Management at Food Processing Facilities / chapter 21 Stored-Product Insect Pest Management and Control / chapter 22 An Informal Look at Food Plant Sanitation Programs / chapter 23 Sanitation and Warehousing -- chapter 24 Metal Detection / chapter 25 Packaging / chapter 26 Beverage Plant Sanitation and HACCP / chapter 27 Cereal Food Plant Sanitation -- chapter 28 Plant Sanitation and HACCP for Fruit Processing -- chapter 29 Sanitation in Grain Storage and Handling / chapter 30 Sanitation and Safety for a Fats and Oils Processing Plant / chapter 31 Poultry Processing, Product Sanitation, and HACCP / chapter 32 Seafood Processing: Basic Sanitation Practices / chapter 33 Retail Foods Sanitation: Prerequisites to HACCP / chapter 34 Retail Food Processing: Reduced Oxygen Packaging, Smoking, and Curing -- chapter 35 FDA Enforcement and Food Plant Sanitation / chapter 36 A Review of U.S. Food Safety Policies and Programs