re: Cleanlines

From: Pamela Tom (pdtom@ucdavis.edu)
Date: Wed Apr 05 2000 - 19:58:32 PDT

  • Next message: COHAN SEAFOOD COMPANY: "iridescence"

    From: "Malais, Tanya E" <TMALAIS@ora.fda.gov>
    To: "'naleaga@LIFE.COM.EC'" <naleaga@LIFE.COM.EC>, seafood@ucdavis.edu
    Subject: RE: Cleanlines
    Date: Wed, 5 Apr 2000 21:22:43 -0400

    Hello Nan,

    Your cleaning procedure should start with a cool water rinse to remove the
    majority of the food particles. Hot water can bake food proteins onto
    some surfaces, such as metal, creating a bioburden that cleansers and
    sanitizers can't eliminate. After the initial rinse step, clean with hot
    water and a cleanser rated for use on food contact surfaces, then rinse
    again. A sanitizer (ie: a 200 ppm chlorine solution) should be applied
    prior to using the clean surface. The sanitizer you use need not be an
    expensive commercial sanitizer. You can buy industrial size chlorine
    bleach sanitizers with instructions for use on food contact surfaces in
    most wholesale or club stores.

    Tanya E. Malais,
    USFDA
    Los Angeles District

    -----Original Message-----
    From: naleaga@LIFE.COM.EC [mailto:naleaga@LIFE.COM.EC]
    Sent: Wednesday, April 05, 2000 12:00 PM
    To: seafood@ucdavis.edu
    Subject: Cleanlines

    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.

    This archive was generated by hypermail 2b29 : Wed Apr 05 2000 - 20:01:36 PDT