Cooling Tank Water Testing
Started by Yelih, Today, 07:02 PM
Hello,
I am curious to hear what other food manufacturers do for testing their cooling tower water. From what I see, the most common testing is Legionella and HPC with limits set by CDC. As it is not food contact, would it be recommended to also do yeast, mold and pathogens?
Looking forward to your responses.
Liza H.
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If it is not food contact, what is the concern here?
Water Replacement Frequency in Pasteurizer Heating-Cooling Baths
Cooling CCP Data Gaps Due to Logger Errors – Is Historical Data Acceptable?
Cooling and Chilling of product
Cooling guidelines for Acid Foods
Frozen meals - cooling requirements
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
For temperature cooling does the time limit of 2-hour start when the temperature is at 135 °F for the sauce?
Sauce cooling
Product cooling (RTE) in an ingredient storage area
Allergen segregation during cooling ?