Hi Dipak,
Please refer to the following US CFR.
Regards,
Andrew Strak
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 178--INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND
SANITIZERS--Table of Contents
Subpart B--Substances Utilized To Control the Growth of Microorganisms
Sec. 178.1010 Sanitizing solutions.
Sanitizing solutions may be safely used on food-processing equipment
and utensils, and on other food-contact articles as specified in this
section, within the following prescribed conditions:
(a) Such sanitizing solutions are used, followed by adequate
DRAINING, before contact with food.
----- Original Message -----
From: Dipak,Chaudhari <Dipak.Chaudhari@unilever.com>
To: <Rmaldonado@kvmart.com>; <naleaga@LIFE.COM.EC>; <seafood@ucdavis.edu>
Sent: Friday, April 07, 2000 1:00 AM
Subject: RE: Cleanliness
> 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.
>
>
This archive was generated by hypermail 2b29 : Fri Apr 07 2000 - 05:49:07 PDT