Hello,
Can someone help me find a guidance on the recommended use of concentration/ppm of Sodium Hypochlorite 12.5% for a recirculating cooling bath for cooling cooked packaged products?
Thanks,
Posted 13 March 2024 - 05:29 PM
Hello,
Can someone help me find a guidance on the recommended use of concentration/ppm of Sodium Hypochlorite 12.5% for a recirculating cooling bath for cooling cooked packaged products?
Thanks,
Posted 14 March 2024 - 09:48 AM
ive not heard of hypochlorite being used in a cooling bath before- only time i have worked with one for pasta we used UV treatment for the water. would it not taint the product?
I have worked with raw vegetable washing- we used 20-40ppm
Posted 14 March 2024 - 11:43 AM
10 ppm is also suffice.
Food Safety Topics →
Food Microbiology →
Chlorine wash water contact timeStarted by anfrias1, 03 Apr 2023 chlorine, contact time |
|
||
Food Safety Topics →
Cleaning, Sanitation & Waste Management →
Cleaning Chemical Test StripsStarted by johnmcip, 04 Aug 2021 quat, chlorine, sanitation and 2 more... |
|
||
Global Food Safety Standards →
BRCGS - Food Safety →
Assigning a risk to different zones within a production site that have different products/activities in each areaStarted by EJ2020, 18 May 2021 zoning, highcare, highrisk and 7 more... |
|
||
Food Safety Topics →
Validation & Verification →
Verification/Validation for Alcohol Sanitizer?Started by TJW, 30 Oct 2019 alpet, sanitizer, sqf, sanitation and 4 more... |
|
||
Food Safety Topics →
Food Safety Talk →
Chlorine Dosing of Recycled waterStarted by joniemaximus, 25 Sep 2019 chlorine, sodium hypochlorite and 1 more... |
|
0 members, 1 guests, 0 anonymous users