3 replies to this topic

[Antony]

Hi,

 

What should be the contact time for a sanitizer (chlorine) around 200 ppm concentration on a food contact surface?

 

Thanks,

 

Antony

[luna_blue]

Hi Antony,

 

Hope that the attached documents could help you in answering your query.

 

Cheers.

 

Attached Files

•  Guidelines for the Use of Chlorine Bleach as Sanitizer in Food Processing Operations.pdf   901.46KB   79 downloads
•  Use of Chlorine in the Food Industry.pdf   84.98KB   68 downloads

[Charles.C]

Hi,

 

What should be the contact time for a sanitizer (chlorine) around 200 ppm concentration on a food contact surface?

 

Thanks,

 

Antony

 

Dear Antony,

 

In truth (and in textboooks) you will find an enormous range of possible answers to yr query depending on the actual situation, eg product / process / location / cleanliness / chemical ("chlorine" is potentially ambiguous).

 

Rgds / Charles.C

 

PS (added) - For a few ideas of the variability, maybe see this thread -

 

http://www.ifsqn.com...ely/#entry63132

[srg0117]

Hi. Thank you for the data. 

 

Is there any updated guidelines for these data as of this year or recent? 

 

 

 

Hi Antony,

 

Hope that the attached documents could help you in answering your query.

 

Cheers.