Hi Good Day!
Do you have any references that can determine standard concentration and contact time for sanitizing food contact surfaces?
Please find list of agents I needed most
1. Quaternary ammonium compound - food contact surface
2a. Sodium hypochlorite - food contact surface
2b. Sodium hypochlorite - fresh raw materials
Dear Caich Arine,
Some general ideas/ranges similar to Slab's post are given in other threads on this forum for the chemicals you mention but the fact is that the applied concentration / time depends on several factors which you omitted, for example -
(1) type of raw material / bacteriological objective (especially for 2b)
(2) whether any local/destination regulatory rules apply for yr product (especially for 2b)
(2) Yr combined Cleaning / Sanitising Prodedure, assuming a (non-sanitizing) detergent is initially applied.
(2) The typical level of cleanliness prior to sanitization eg tables for "raw meat" may not be equivalent to those for cooked meat
Personally, I would have hoped item 2b was unnecessary as a process step but maybe you are referring to equipment like hydrocoolers/vegetables.
Rgds / Charles.C