Chlorine PPM for veg sanitising

[Vinit]

Hi..

Can anyone tell me how many PPM (chlorine concentration) should be there for vegetable sanitation.
Where is the written if any documents or food safety law Pls send me snap.

Vinit

[Vinit]

I have read in food safety ppm level should be 100 ppm for 5 minutes

But chlorine tab wrapper are pest 75 ppm for 5 minutes

Which one is current ???

On 13-Jul-2015 5:12 pm, "ask me if you want" <lovely...@hotmail.com> wrote:

Hi vinit

I read many papers

Some papers said from 50_100 ppm

Some 200ppm

All of them in standard

But most of them use 100ppm

Best regard

MARYAM

Sent from my Sony Xperia™ smartphone

---- Vinit wrote ----

--
Opinions expressed in this group by members are all personal unless it is not stated so. Requirements and Regulations from Dubai Municipality will be presented as a memo.
 
For information about food safety requirements in Dubai, visit www.foodsafe.ae
---
You received this message because you are subscribed to the Google Groups "Dubai's Food Safety Clinic" group.
To unsubscribe from this group and stop receiving emails from it, send an email to foodsafetydub...@googlegroups.com.
To post to this group, send email to foodsaf...@googlegroups.com.
For more options, visit https://groups.google.com/d/optout.

[Rana Rai]

Hello,

the concentration of chlorine will be 50 ppm if you want to prepare directly. But if you have to keep them for a while before preparation you must increase the concentration to 100ppm.

Vinit

--

[Bobby Krishna]

What Disinfectant are you talking about.
There isn't a chemical disinfectant that purely 'Chlorine.'

Ideally, you should buy disinfectants from suppliers who can give you the description of the product, evidence of its efficacy on the product you want to you, train your staff and follow up. Your supplier is the best person to tell you all that if they are not able to, stop buying the product from them!

Chemicals at random dosage on random products can cause more harm than good!


Regards
Bobby

[Bobby Krishna]

Vinit,
It could be a CCP.
But, that wasn't your question.

On Tue, 14 Jul 2015 at 7:20 pm Vinit <vinitd...@gmail.com> wrote:

Is that CCP or not

[Vinit]

After sanitation of veg then cooking/boiling above 75*c

If we make CCP, how's risk there chemical or micro.

After sanitation if we r using direct for consume without boiling could be CCP.

[Tiju Thomas]

Dear Vinit,

 

As Mr. Bobby clearly mentioned, please ask your chemical supplier for proper usage of the disinfectant and what you can do from your side is to conduct a validation study on the process of sanitation to check for both chemical residue and microbiological hazards to ensure your process of sanitation is meeting your requirements

 

Hope this helps.