HACCP - Warehouse Control
Started by FLLee, Feb 02 2007 12:22 AM
Dear All
1. to handle a warehouse infected by high yeats & mold count, at 2000cfu/100cm3,
and this warehouse is use to store all the primary & secondary packing materials, and in this few days, we found that there are high in yeast & mold count. Do anybody can advise and assist me to give me any idea or better solution to trouble shoot this problem? other do propose sanitize with CLO2 or Sodium hypochloride on the surface area, but i worry it might harm the metals and epoxy floor in the warehouse, and the warehouse just to big to sanitize with normal mopping.
2. We are a food manufacturer producing pastry and Oriental Snack , and we do face a problem on release ethanol into our sewage, we doesn't know that where is this ethanol items came from, we do collect the sewage water afetr the sendimantal tank, but we are not using ethanol inside our production area, we can't solve it since we do not knowing the source of ethanol... do anybody facing the same problem and mind to share?
Hope to hear from you all soon, your advise is appreciated, thanks
Best Regards/Anthony Lee
Hope to hear from you , your advise is much appreciated, thanks.
1. to handle a warehouse infected by high yeats & mold count, at 2000cfu/100cm3,
and this warehouse is use to store all the primary & secondary packing materials, and in this few days, we found that there are high in yeast & mold count. Do anybody can advise and assist me to give me any idea or better solution to trouble shoot this problem? other do propose sanitize with CLO2 or Sodium hypochloride on the surface area, but i worry it might harm the metals and epoxy floor in the warehouse, and the warehouse just to big to sanitize with normal mopping.
2. We are a food manufacturer producing pastry and Oriental Snack , and we do face a problem on release ethanol into our sewage, we doesn't know that where is this ethanol items came from, we do collect the sewage water afetr the sendimantal tank, but we are not using ethanol inside our production area, we can't solve it since we do not knowing the source of ethanol... do anybody facing the same problem and mind to share?
Hope to hear from you all soon, your advise is appreciated, thanks
Best Regards/Anthony Lee
Hope to hear from you , your advise is much appreciated, thanks.
HACCP certification for SQG Ed 9.0 - System Element 2.1.1.5
HACCP Training for Flexible Packaging Industry
No CCPs in a HACCP Plan - Can This Be Possible?
Should you list your preventative controls on your HACCP process flow chart?
Fair Price to charge for developing 2 HACCP plans
[Ad]
Dear Lee:
This is Yong from Malaysia. Welcome for joining us.
Regarding you first question, did you come across using the UV lamp with specific wavelength? But remember, precautionary measure must be taken to prevent any occupational safety issue.
While for second question, just want to know whether the quantity of ethanol is very large? If it is only a small quantity, can that be any by-product from the fermentation of the dough residue somewhere accumulated from the drainage?
This is Yong from Malaysia. Welcome for joining us.
Regarding you first question, did you come across using the UV lamp with specific wavelength? But remember, precautionary measure must be taken to prevent any occupational safety issue.
While for second question, just want to know whether the quantity of ethanol is very large? If it is only a small quantity, can that be any by-product from the fermentation of the dough residue somewhere accumulated from the drainage?
Dear Mr. YM
UV lamp doesn't work , we do try it out but still can't solve the problem.
The ethanol content is about 20ppm, and the regulation body just allow 10ppb....
1. if the problem is from dough fermentation, then what is the solution?
2. if the problem not from fermentation, then which others source of the ethanol source? will it from the detergent use? since not all company disclose their actual breakdown. And one of the active agent is ethaolamine or diethanolamine, will this elements breakdown to ethanol after any chemical reaction ?
Hope to get you all advise.
Thanks/Best Regards FL Lee
UV lamp doesn't work , we do try it out but still can't solve the problem.
The ethanol content is about 20ppm, and the regulation body just allow 10ppb....
1. if the problem is from dough fermentation, then what is the solution?
2. if the problem not from fermentation, then which others source of the ethanol source? will it from the detergent use? since not all company disclose their actual breakdown. And one of the active agent is ethaolamine or diethanolamine, will this elements breakdown to ethanol after any chemical reaction ?
Hope to get you all advise.
Thanks/Best Regards FL Lee
Can anybody help FL Lee on this one?Dear Mr. YM
UV lamp doesn't work , we do try it out but still can't solve the problem.
The ethanol content is about 20ppm, and the regulation body just allow 10ppb....
1. if the problem is from dough fermentation, then what is the solution?
2. if the problem not from fermentation, then which others source of the ethanol source? will it from the detergent use? since not all company disclose their actual breakdown. And one of the active agent is ethaolamine or diethanolamine, will this elements breakdown to ethanol after any chemical reaction ?
Hope to get you all advise.
Thanks/Best Regards FL Lee
HACCP certification for SQG Ed 9.0 - System Element 2.1.1.5
HACCP Training for Flexible Packaging Industry
No CCPs in a HACCP Plan - Can This Be Possible?
Should you list your preventative controls on your HACCP process flow chart?
Fair Price to charge for developing 2 HACCP plans
HACCP plan for chocolate and risk area decision tree
HACCP Flow charts and 'confidentiality'
Implementing HACCP/BRC for a Logistics Company
Is HACCP broken?
How would I verify my HACCP Plan for new product?