3 replies to this topic

[souswes]

Hi all

 

seafood wholesaler and processor working towards some GFSI scheme. Our facility has an ozonating machine, which is pretty cool. In building this sanitation program I'd like to utilize it and wondered if anyone else has experience writing it into your manuals. 

 

Any sources to cite for justification, or examples of a cleaning program utilizing ozonated water would be helpful! It's not a technology I'm experienced with. 

[G M]

With a half-life under 30 minutes in water it seems like the safety risk would be quite minimal even if your use of ozone was very generous.  I'm presuming this would be used in place of sanitizers for cleaning purposes?

[souswes]

With a half-life under 30 minutes in water it seems like the safety risk would be quite minimal even if your use of ozone was very generous. I'm presuming this would be used in place of sanitizers for cleaning purposes?

I don’t believe it’s fully capable of replacing quat sanitizers but my guys spray their cutting boards down between species with it. Really just trying to understand it more, but it’s not a full replacement for proper sanny procedures

Edited by souswes, 03 January 2024 - 10:03 PM.

[SQFconsultant]

Yes, I worked with two seafood companies that wanted to get SQF certified.

 

The one was not using this new system as their area rep bellied up on them but the one in Virginia was actively using the system that cost a a bundle but gas proven to be an excellent investment and they use it for washing down everything including the fish - however it augments a rather robust sanitation program and is not a stand alone. You will find the manufacturers of these systems will have boo que data on use and will normally train the employees as well in proper usage.