Hello Tilak and Francisco,
I usually recommend that, in footbaths, companies double the strength of sanitizer they use on food contact surfaces. 100-200ppm chlorine is recommended for food contact surfaces but 200-400ppm is a better working range for footbaths. Remember to monitor the concentration throughout the day and replenish as necessary.
Tom
Thomas E. Rippen
Seafood Technology Specialist
Sea Grant Extension Program
Center for Food Science and Technology
University of Maryland Eastern Shore
Princess Anne, MD 21853
410-651-6636
410-651-8498 fax
terippen@mail.umes.edu
-----Original Message-----
From: tilak [mailto:tilakr@sify.com]
Sent: Monday, March 22, 2004 1:19 PM
To: Francisco Camino
Cc: seafood@ucdavis.edu
Subject: Re: boot washing pool
it is 100 ppm for the boot washing pool.
r.thilak makkiseril.
Cochin
----- Original Message -----
From: "Francisco Camino" <frankcamino@yahoo.com>
To: <seafood@ucdavis.edu>
Sent: Sunday, March 21, 2004 1:23 AM
Subject: boot washing pool
> Dear Colleagues:
>
> Somebody can tell me what is the chlorine
> concentration recommended in the "boot washing pool"
> at the entrance of a seafood processing plant.
>
> I would like to receive comments.
>
> Best regards,
> Francisco Camino
> Brazil
>
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