Dear Robert,
Allowing Quaternary ammonia base to air dry may leave residues which may
contaminate the product especially if you have considered residual
washing/sanitizing agents as one of the hazards in HACCP. Any views?
Regards Dipak
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Robert Maldonado
Sent: Thursday, April 06, 2000 10:43 PM
To: 'naleaga@LIFE.COM.EC'; seafood@ucdavis.edu
Subject: RE: Cleanliness
My best recommendations, would be according to the various County Health
Departments is to:
#1 wash
#2 Rinse
#3 Sanitize
1-What I use is a degreaser to loosen up the fat and protein residue.
2-Then rinse with hot water (>120F).
3-Finally sanitize with a quaternary ammonia base product at 220 ppm (do not
rinse, let air dry).
If you need contact information I can tell you who I use.
Food Safety Manager,
Robert
-----Original Message-----
From: naleaga@LIFE.COM.EC [mailto:naleaga@LIFE.COM.EC]
Sent: Friday, January 04, 1980 6:35 AM
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.
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