9 replies to this topic

[ennyk]

Happy New Year Everyone;

 

We are fish processing company and have just had an SQF certification audit and have this non-conformance raised for chlorine concentration of our food contact sanitizer is too low at 50ppm.

 

In our SOP, we are using 50-100ppm concentration during processing for our equipment such as knifes or bandsaw squeegee that are  on standby to be used throughout processing so instead of putting them directly on racks or in bins, we thought it would be more effective to have them placed in our equipment bin of 50-100ppm.For our overnight sanitise soaking of aprons/gloves etc. we use 100-200ppm.  

 

I do not have technical sheet for chlorine that stated how much needed for sanitizing food contact surfaces and therefore this was raised as a minor conformance stating that this is too low.

 

Does anyone have Sodium Hypochlorite 10-15% techinical data sheet that stated required concentrations for certain sanitising? or any USFDA, or WHO guide on chorine food contact sanitiser

 

Thank you in advance.

[Evans X.]

Greetings ennyk,

 

Many State Food Authorities as well as Universities researches around the world suggest 50-100ppm (a couple of cases mention 200ppm also as the upper limit but personally I find it too much) for sanitizing. A simple search in the web will get you results.

Could it be that the auditor may have mixed it up with the guidelines for disinfection which is 600-800ppm ???

Anyway he shouldn't have raised this as a N/C, much more so if you also have food contact surfaces swab analyses that verify your sanitizing effectiveness. Although trivial, I woud propably fight over it, but that's just my opinion.

 

Regards!

[kfromNE]

You can use this as a technical sheet. In the USA - inspectors/auditors consider reference material from universities as appropriate documentation. 

 

https://ucfoodsafety...files/26437.pdf

[Safety_phile]

Hi,

just for clarification: was the NC raised due to the low ppm ratio- or because of the missing specification/ technical data sheet? 

 

I ask, as there shall be enough data in your verification and validation study- including monitoring activities, show proof that the ppm ratio shows the defined & expected sanitation effect for your food contact surfaces! 

 

I would raise a NC in case of missing documentation / technical data sheets of chemicals in use, as they are the  base of a robust validation study. But an "opinion of an auditor" raising a NC as it feels to be a low ppm is not appropriate, as long you have all evidence of a good microbiological monitoring in your database as evidence. 

I would challenge the auditor, certification body and request their standard/guideline they use to define that your used ppm ratio is too low. 

Regards,

[Scampi]

Why not use hot water sterilizers on the cutting floor?   

 

https://www.aesfoode...ife-steriliser/

[kingstudruler1]

Hi,

just for clarification: was the NC raised due to the low ppm ratio- or because of the missing specification/ technical data sheet? 

 

I ask, as there shall be enough data in your verification and validation study- including monitoring activities, show proof that the ppm ratio shows the defined & expected sanitation effect for your food contact surfaces! 

 

I would raise a NC in case of missing documentation / technical data sheets of chemicals in use, as they are the  base of a robust validation study. But an "opinion of an auditor" raising a NC as it feels to be a low ppm is not appropriate, as long you have all evidence of a good microbiological monitoring in your database as evidence. 

I would challenge the auditor, certification body and request their standard/guideline they use to define that your used ppm ratio is too low. 

Regards,

 

yes, how do you meet this clause without these:

 

11.2.5.3 Detergents and sanitizers that have been mixed for use shall be correctly mixed according to the manufacturers’ instructions.....

[ennyk]

Thank you all for the inputs that is so helpful. 

 

Will talk to auditor again if he can reconsiders!

 

Thank you

[MOHAMMED ZAMEERUDDIN]

200 ppm is too much. 50 ppm is enough.

[Tony-C]

Happy New Year Everyone;

 

We are fish processing company and have just had an SQF certification audit and have this non-conformance raised for chlorine concentration of our food contact sanitizer is too low at 50ppm.

 

In our SOP, we are using 50-100ppm concentration during processing for our equipment such as knifes or bandsaw squeegee that are  on standby to be used throughout processing so instead of putting them directly on racks or in bins, we thought it would be more effective to have them placed in our equipment bin of 50-100ppm.For our overnight sanitise soaking of aprons/gloves etc. we use 100-200ppm.  

 

I do not have technical sheet for chlorine that stated how much needed for sanitizing food contact surfaces and therefore this was raised as a minor conformance stating that this is too low.

 

Does anyone have Sodium Hypochlorite 10-15% techinical data sheet that stated required concentrations for certain sanitising? or any USFDA, or WHO guide on chorine food contact sanitiser

 

Thank you in advance.

 

Hi ennyk,

 

Have you consider using Peracetic Acid instead? I stopped using Chlorine and replaced it with Peracetic Acid many years ago. Chlorine can taint and realistically needs to be rinsed off food contact surfaces before use.

 

See - Peracetic acid disinfection in the food industry

 

It is even used in the Healthcare Industry - Peracetic Acid Sterilization

 

Kind regards,

 

Tony

[ennyk]

Hi Tony;

 

this is my first time to hear about this chemical. I will look into it.

 

thank you so much.