Francisco,
You will not find an "official" concentration for chlorine concentration in
a footbath because a footbath is not required by regulations, but is used as
necessary by industry. Regulatory will support the use of a footbath as a
means to control the entrance of contaminants into a food processing area.
The concentration of the chlorine solution put into the footbath is less
important than the maintenance of he concentration. The chlorine will
dissipate once it is exposed to air. The concentration will be reduced as
organics are added to the footbath by boots.
A regularly scheduled replenishment like every two hours or more often if
foot traffic is heavy. A better solution is a slow, continuous
replenishment so that the footbath overflows and the solution will always
remain constant.
The concentration can range from 100ppm to 400ppm with the same lethal
effect on bacteria. The higher the concentration, the longer the
effectiveness, if the maintenance schedule is not performed routinely.
Larry Wyatt
Larry Wyatt, PhD
Chief Executive Officer
FoodHorizon Inc
979-696-7654
Fax: 413-674-9126
www.foodhorizon.com
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of nop27650
Sent: Wednesday, March 24, 2004 1:28 AM
To: 'Rippen, Thomas E.'
Cc: seafood@ucdavis.edu
Subject: RE: boot washing pool - chlorine levels
Hello Thomas,
Would it be possible to let me know where may I find an official (i.e.: FDA,
USDA) document that recommends 100-200 ppm chlorine for food contact
surfaces?
If there is someone else in the list that can help I would be very grateful.
Thank you in advance.
Carlos Quaresma
PORTUGAL
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On Behalf
Of Rippen, Thomas E.
Sent: terça-feira, 23 de Março de 2004 19:46
To: tilak; Francisco Camino
Cc: seafood@ucdavis.edu
Subject: RE: boot washing pool
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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