Nan, the FDA's 1999 Food Code has on recommendations for restaurant
sanitation. It and other FDA documents posted on FDA Web sites can be
accessed conveniently through SeafoodNIC at:
http://seafood.ucdavis.edu/guidelines/usguidelin.htm
Chapter 4 covers cleaning and sanitation.
Ken Hilderbrand
OSU Sea Grant Extension
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of jmulnick@smtpgate.ora.fda.gov
Sent: Wednesday, April 05, 2000 1:00 PM
To: naleaga@LIFE.COM.EC; seafood@ucdavis.edu
Subject: re: Cleanlines
Dear Nan:
Food contact surfaces MUST be washed with detergent & hot water, then rinsed
thoroughly, and only then can they be sanitized with a sanitizer (i.e 200
ppm
chlorine solution). If you don't wash the surfaces first, then the sanitizer
cannot always reach the bacteria that may be protected by a film of dirt,
grime, etc. Do not rinse off the sanitizer, at least not immediately. The
longer the contact time with the food contact surface, the more effective it
will be in doing its job. The sanitizer purchased should be labeled for food
contact surfaces (not floors & toilet bowls & clothing) with mixing
directions
for use. Chlorox makes an institutional size that is EPA approved and is
labeled for utensils and food contact surfaces. Wholesale clubs and some
supermarkets carry it.
Jerry Mulnick
FDA/Northeast Region
State Programs Branch
718/662-5613
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Dear members:
I would like to know what is the best way for cleaning
surfaces in a restaurant's kitchen.
If I use Cloro what is the concentration?, is neccesary to
wash before with soap and hot water?
Thanks for your help
Nan.
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