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An encyclopedia entry for "Methylene blue test" is presented. Methylene blue test refers to a standard indirect method designed to estimate bacterial numbers in milk, cream and ice cream. It is based on the fact that methylene blue remains blue in the presence of oxygen and colorless in its absence. A loss of color in the methylene blue dye indicates a bacterial contamination.

An encyclopedia entry for licensing and registration regulations for food premises in Great Britain is presented. The Licensing Act 2003 defines a licence as a required paper for selling alcohol, providing regulated entertainment and selling late night refreshment. The Food Premises (Registration) Regulations of 1991 requires almost all food premises to register with the local authority. While Regulation (EC) No. 852/2004 on the hygiene of foodstuffs mandates that food business operators register their establishments.

An encyclopedia entry for "aseptic packaging" is presented. Aseptic packaging is used in canning processes and in the filling of cartons of products such as milk and fruit juices, whereby the actual closure of the pack or container is performed under aseptic conditions in order to control the bacterial load. The process entails filling a sterile product into sterile containers and closing the container under sterile conditions.

An encyclopedia entry for "Conveyances and containers" is presented. It offers information on the requirements with respect to the hygienic transport of foodstuffs. The Regulation (EC) No. 852/2004 mandated that conveyances and containers used for transporting foodstuffs are to be kept clean and maintained in good repair and condition to protect foodstuffs from contamination and are, where necessary, to be designed and constructed to permit adequate cleaning and/or disinfection.

An encyclopedia entry for "cold holding/service" is presented. Cold food should be contained in shallow cold holding containers that can keep cold foods at 5°Centigrade (C) or lower when it is being held for service. A calibrated thermometer can be used to measure internal food temperatures. Covers or food shields protect cold food from contamination.

A definition of the term "Physical contamination" is presented. It refers to most forms of foreign body found in food, such as metal staples, nuts, bolts, screws, string and plastic items. This represents inadequate control of certain operations including unpacking of containers and housekeeping procedures and waste storage. There may also be evidence of malicious tampering with food.

An encyclopedia entry for food receptacles is presented. This refers to receptacles used for the containment of food, such as conveyances and containers.

An encyclopedia entry for "ant control" is presented. It is noted that infestation by garden ants and Pharoah's ants--carriers of pathogens--poses a problem in food premises. Among the typical control measures are storage of food in closed containers off the floor and treatment of floor and wall surfaces with a residual insecticidal lacquer. It is also advised that since ants are particularly attracted to sweet food products, considerable attention must be paid to housekeeping activities and prompt removal of spillages.