ANFS102 Lecture Notes - Lecture 12: Chlorine Dioxide, Bactericide, Hard Water

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS102
• Professor: Kniel Kalmia

Document Summary

Sanitizers are applied to specifically kill microorganisms, not to remove soil. Sanitizers are applied after the cleaning step. Need both steps to remove biofilms from surfaces. Most hypochlorite based sanitizers formulated at a ph between 6. 5-7. 0. Broad spectrum activity (including viruses and fungi) No rinsing of equipment if <200 ppm used. Unstable to heat and presence of organic matter. Traditionally thought to be less effective at higher ph. Chlorine byproduct produces potential problems with export. Sodium hypochlorite (naocl) initially separates into two fractions. Approximate 80 times less effective than hocl. This is why it is important to clean first. Does not have a no rinse approval for produce. How to ensure food safety practices through haccp and third party audits. Hazard analysis and critical control points (haccp) Used within a food safety management system. May be required by suppliers and regulations. A genuine desire to improve food safety, quality and sanitation. Customer requirement to verify a vendor"s programs.