How should Acetic acid be handled, procedures etc.?
Started by Marrok, May 20 2014 01:52 PM
I guess I could find the answer in the files somewhere
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Can antioxidant D-isoascorbic acid sodium or ethylenediaminetetraacetic acid disodium be added to tomato sauce exported to Saudi Arabia?
Do acid value strips validated against TPM count?
Should Procedures Be Written for Inventory Discrepancies?
Lactic Acid Bacteria testing and shelf life
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Hi MattKingi
I have used acetic acid in food applications as an acidulant / additive and also as a cleaning agent.
There are MSDS on the acid that are important for the handler who dispenses the chemical and also for the persons using the chemical. These may be easily found on the web, just google MSDS Acetic Acid.
Safety gear for use would include: -
i. Rubber Gloves
ii. Gas Masks (with face piece)
iii. Tyvek sleeves
iv. Goggles (if you don't have face piece in see ii)
flopeart
Very carefully :rofl2:
Seriously though, while you did not indicate the strength you are using, you need to make sure your staff really understand and handle this chemical properly.
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Can antioxidant D-isoascorbic acid sodium or ethylenediaminetetraacetic acid disodium be added to tomato sauce exported to Saudi Arabia?
Do acid value strips validated against TPM count?
Should Procedures Be Written for Inventory Discrepancies?
Lactic Acid Bacteria testing and shelf life
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