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Sanitizers, need help for concentrations


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#1 caich arine

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Posted 05 September 2014 - 01:08 AM

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

 

 

 

Thank you

Caich Arine


Edited by Charles.C, 06 September 2014 - 04:40 AM.
added a,b


#2 fcchoi

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Posted 05 September 2014 - 04:20 AM

Hi Arine,

 

You may check with Ecolab, they provide great infos. TQ.



#3 Slab

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Posted 05 September 2014 - 07:07 AM

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

2. Sodium hypochlorite - food contact surface

2. Sodium hypochlorite - fresh raw materials

 

 

 

Thank you

Caich Arine

 

Hi, Caich;

 

The manufacturer should provide you with correct usage via data sheets. Please contact them... Please.

 

(as a very loose guide)
Many chlorine based detergents also have other additives dependent on specific applications (e.g. potassium hydroxide, foaming/dispersing agents). Concentrations can be as low as .25 ounces per gallon to as much as 6 ounces per gallon. Contact times will vary based on Ph, temperature, Rh, and type of application. Normally anywhere from 5 minutes to 15 minutes.

 

QAC for food safe contact shouldn't be any greater than 400 ppm which can be applied and allowed to air dry. Anything greater should have a contact time followed by a rinse (e.g. I use a "foam and flood" method weekly at 1200 ppm).


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#4 Charles.C

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Posted 06 September 2014 - 04:58 AM

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

 

 

 

Thank you

Caich Arine

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


Kind Regards,

 

Charles.C


#5 RAJEEV SANKAR

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Posted 19 September 2014 - 02:10 PM

Hello,

 

US FDA CFR Title 21 sub part B, Section 178.1010 deals with Sanitizing solutions. Please refer this. As per this, QAC based sanitizers when ready to use should not have more than 200 ppm of active quareternary compound.

 

 

Rajeev






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