Dear All,
In Aust we don't have minimum/maximum hand washing temps. In
Queensland our standard tap water temp is 24C. warm, soapy water is the
most effective cleaning method.
Clare Winkel
Food Consultant
Centre for Food Technology
The Agency for Food and Fibre Sciences
19 Hercules St
Hamilton Qld 4007
Australia
ph Aust/ 7/ 3406 8691
fax Aust/ 7/ 3406 8662
email clare.winkel@dpi.qld.gov.au
-----Original Message-----
From: The Stone's [mailto:stone@is.com.fj]
Sent: Tuesday, 25 February 2003 9:10
To: Seafood HACCP Mailing List
Subject: Hot Water and others
Thanks for that.
I have another question. Why do we in the tropics have to have hot
water
when washing hands . The average temp of cold water is around 80 F and
would
never go below 75f. The sanitation process with the sanitizer does not
require hot water. Our hands will never freeze and the protein would
not
set
nor will the fat. We cannot see any logic in HW.
In other words What is the minimum temperature of HW?
Can we put one non return valve on the hose inlet system as opposed to
the
end of the hose as an antisiphoning device. We have a 1"in comming into
the
factory and this travels for about 50 feet, along this line we have
four
hoses which wash down separate rooms. The rooms are receival,
eviscerating,
filleting and packing. If we have a 1" non-return valve at the point of
entry into the factory would this satisfy the requirement. We cannot
buy
end
of hose antisiphoning devices in Fiji.
Do your need to have knee operated wash basins in toilets?
Robert Stone,
The Gourmet Food Company,
Fiji.
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