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Water Monitoring Document


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#1 jfox

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Posted 27 April 2017 - 04:23 PM

We use a chemical in our flume water that helps reduce the incoming pathogens of our product. Does anyone have a water monitoring document they would be willing to share? I just wanted to see what was out there. 

 

Thanks in advance! 



#2 Charles.C

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Posted 28 April 2017 - 02:00 AM

We use a chemical in our flume water that helps reduce the incoming pathogens of our product. Does anyone have a water monitoring document they would be willing to share? I just wanted to see what was out there. 

 

Thanks in advance! 

 

Regulatory ?

CCP in a fresh produce wash step ?

 

Need a little more "CONTEXT".


Kind Regards,

 

Charles.C


#3 jfox

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Posted 28 April 2017 - 11:35 AM

Regulatory ?

CCP in a fresh produce wash step ?

 

Need a little more "CONTEXT".

Sorry, we are a canning company that produces tomato and cabbage products (sauerkraut). In our Food Safety Plan we analyzed this chemical could potentially be a hazard if not controlled and monitored properly and would like to have a document that would be used to record the flume water tests results specifically for the tomato products coming in from the field. We use water to unload them and want to keep the water with a proper dilution of the chemical. 

 

Hope that helps. Thanks in advance



#4 Charles.C

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Posted 28 April 2017 - 12:53 PM

Sorry, we are a canning company that produces tomato and cabbage products (sauerkraut). In our Food Safety Plan we analyzed this chemical could potentially be a hazard if not controlled and monitored properly and would like to have a document that would be used to record the flume water tests results specifically for the tomato products coming in from the field. We use water to unload them and want to keep the water with a proper dilution of the chemical. 

 

Hope that helps. Thanks in advance

 

Hi jfox,

 

Ok, thks for the detail.

 

I deduce this is effectively a preliminary transport/washing stage using recirculated water containing an antimicrobial chemical "X", eg hypochlorite, whatever.

 

I am unclear as to whether you are asking -

 

(a) how to actually measure the level of antimicrobial or

(b) how to maintain the measured level at a given "critical limit" or

(c) how to document the result.

i assume (b) since (a) obviously requires knowledge of  "X" and © is presumably just a simple 2/3 column table.

 

I assume the precise degree of effectiveness of the antimicrobial is not critical since you are canning the output anyway.

 

This type of situation/chemical control is detailed for a chlorination setup in the attachment/Post13 of this parallel thread -

 

http://www.ifsqn.com...in-a-wash-step/

 

I daresay the methodology will vary with the specific chemical X/process water flow arrangement,etc.

 

PS - JFI the general use of a variety of antimicrobials is discussed here -

 

Attached File  microbial treatment of washwater.pdf   1.43MB   30 downloads


Kind Regards,

 

Charles.C


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