Our chemical suppliers recommend 50 ppm hand dips/ 100 ppm foot baths.
We have previously received notes on inspection reports by regulators
that chlorine is too high when we used to use more than this.
Greg Peters
Alyeska Seafoods
Rippen, Thomas E. wrote:
>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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>>
>>
>
>
>
>
This archive was generated by hypermail 2b29 : Tue Mar 23 2004 - 15:06:47 PST