To: Seafood Mailing List
Ira Somerset shares some clarifications on the topic which will be helpful
to some of our readers. Thanks for your information, Ira!
Pamela Tom, UC Sea Grant Extension Program
==================================================================
"I note that you read more of the Sanitation Manual and found the info
about the foot baths. However, not to be too argumentative but to clarify
that came from a section titled: 2-28 Typical Cleaning and Sanitizing
Schedule, under section C. Processing Room.
I believe it is important for the reader to know this because there are
several assumptions made:
1. This is a recommendation by the HACCP Alliance.
2. It applies to a foot bath in the entrance to the processing room.
There is an implication that the foot bath is inside the plant building,
so no exterior boots would be allowed. (Typically in foreign plants work
boots remain inside the plant with workers changing into their uniforms
after arrival.) Francisco asked about the entrance to the plant.
The use of foot baths is not typical - per discussion with DOC Inspectors
- few are seen by them in US plants.
The relationship between quat & chlorine used as a sanitizer: 150 ppm quat
@ 75°F for 60 seconds is equivalent to 50 ppm chlorine. (From quat bottle
label). Therefore, the 200 - 400 ppm range is equivalent to 70 - 130 ppm
chlorine (at 75°F).
Note that the label also says: Use at a minimum temperature of 75°F. (How
many foot baths meet the temp requirement?)
Regards,
Ira
----Original Message Follows----
From: Pamela Tom <pdtom@ucdavis.edu>
To: Seafood HACCP Mailing List <seafood@ucdavis.edu>
Subject: RE: boot washing pool - chlorine levels
Date: Wed, 24 Mar 2004 19:29:03 -0800 (PST)
Seafood Mailing List Subscribers,
After Tom Rippen posted his reply, I asked him the source because I
couldn't find it in the CFR. He indicated that the information is in the
Seafood HACCP Alliance's "Sanitation Control Procedures for Processing
Fish and Fishery Products".
Here's a little more background information based on what the SCP manual
says about monitoring foot baths:
"Footbaths are located at the outside entrances to the processing area.
The bath is maintained at 400 ppm quat. The concentration of quat in the
bath is checked at the start of the work day before the workers arrive and
every two hours during times of use." (Chapter 2, Condition and
Cleanliness of Food Contact Surfaces, page 2-27)
Generic daily sanitation control monitoring record forms are located on
the SeafoodNIC web at: http://seafood.ucdavis.edu/haccp/ssop/ssop.htm
The SCP manual is available on line at:
http://nsgl.gso.uri.edu/flsgp/flsgpe00001/flsgpe00001index.html
This manual is also distributed at the Alliance's Sanitation Control
Procedures Course and via the University of Florida's Extension Bookstore:
http://ifasbooks.ufl.edu/merchant2/merchant.mv?Screen=CTGY&Store_Code=IFASBOOKS&Category_Code=SGBK
Regards,
Pamela Tom
University of California
Sea Grant Extension Program
On Wed, 24 Mar 2004, Larry Wyatt wrote:
> 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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