Sanitation

The Food Processing Center Author

03/27/2018 Added

71 Plays

Description

This lecture describes the importance of sanitation in food retail and preparation environments and provides some basic knowledge in this area. Some of the topics discussed include proper cleaning prior to sanitation, chlorination basics, factors affecting the efficacy of chlorination, and some practices to prevent contamination and cross-contamination in the food preparation environment.

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[00:00:04.900]Welcome to the science of safe food.
[00:00:07.160]In this series of lectures today, we are discussing
[00:00:10.460]the food safety for farmers' market.
[00:00:12.920]And this lecture is gonna discuss principles of sanitation.
[00:00:23.860]So by definition,
[00:00:25.700]sanitation is when we adequately treat food contact surfaces
[00:00:30.430]by a process that is effective
[00:00:32.880]in destroying vegetative cells.
[00:00:35.100]That's really important here to keep in mind.
[00:00:37.310]We're not gonna kill spores by sanitation.
[00:00:39.730]We're gonna kill vegetative cells and we're gonna reduce
[00:00:42.670]the number of undesirable microorganisms,
[00:00:45.760]without affecting, adversely, the product
[00:00:49.110]or the safety for the consumers.
[00:00:51.690]Why should we worry?
[00:00:53.220]Because the cooking processes are not designed
[00:00:56.180]to destroy an infinite number of microorganisms.
[00:01:00.050]As I mentioned in our previous lecture,
[00:01:03.360]when we cook our products we are reducing the number
[00:01:07.130]of microorganisms and different processes
[00:01:09.280]have different goals.
[00:01:11.170]A five log reduction, a 12 Log reduction;
[00:01:14.610]but it's not an infinite log reduction.
[00:01:17.040]So we need to start with products that are of good quality,
[00:01:21.530]microbial quality, so we don't overwhelm our process
[00:01:26.140]because our process is just gonna do so much for us.
[00:01:29.600]so that's the idea.
[00:01:30.970]So the steps must be included to minimize the number
[00:01:33.820]of microorganisms before we cook that product.
[00:01:38.239]What are the sources of bacterial contamination?
[00:01:40.460]Raw products can bring microorganisms with them.
[00:01:44.070]The equipment and appliance and utensils that are used
[00:01:47.370]in the kitchen can also contribute
[00:01:50.040]to bacterial contamination if they're not properly cleaned
[00:01:53.320]and sanitized.
[00:01:54.540]Employee handling, if hand-washing is not done properly
[00:01:59.400]it can also be a source of contamination.
[00:02:01.970]The water and any other added ingredients
[00:02:04.760]that we're gonna put in the product after cooking, right?
[00:02:08.070]Sometimes we top our baked goods with some
[00:02:12.900]flavoring ingredients that those are added
[00:02:15.990]after the cooking so we need to be very careful with those
[00:02:18.710]because we're adding after the thermal kill
[00:02:22.210]or the thermal treatment of the product.
[00:02:24.850]So we need to be very careful.
[00:02:26.400]So very briefly, we're going to talk about cleaning first
[00:02:30.530]because sanitizing actually starts with the cleaning steps.
[00:02:34.500]Cleaning means removing any food soil from the surface
[00:02:39.350]and then sanitizing means reducing the microbial load
[00:02:43.380]to a level that is considered safe for public health.
[00:02:46.690]So the proper cleaning and sanitizing steps
[00:02:49.320]are listed there.
[00:02:50.640]Rinse, clean, rinse again and sanitize.
[00:02:54.500]So basically, by rinsing we're gonna remove
[00:02:57.300]any food particles that might be present in the surface
[00:03:01.070]of the utensil or in the surface of the food,
[00:03:05.730]if we're washing raw, for example, vegetables.
[00:03:09.320]We're gonna use warm water, not hot water.
[00:03:12.670]We're gonna then clean to remove any carbohydrates,
[00:03:15.870]proteins, fats and minerals.
[00:03:17.580]And for that, we're gonna need some sort of a soap,
[00:03:20.340]some sort of a detergent that's going to penetrate
[00:03:23.720]into that, either utensil or product
[00:03:27.150]to lift the soil from the surface and wash away
[00:03:31.440]with the water.
[00:03:33.070]Then we're gonna rinse again to get rid of that soap.
[00:03:38.700]Things that we need to consider in choosing
[00:03:42.409]the detergent that's going to be used
[00:03:45.420]for the cleaning operation;
[00:03:47.620]it's gonna depend upon the type of soil.
[00:03:50.180]So if you have a lot of lipids, a lot of fat
[00:03:52.950]you may need a stronger detergent.
[00:03:55.520]The type of surface because we don't want to be abrasive
[00:03:58.940]to the surface because we don't want to cause
[00:04:01.260]any issues there and the method that is available
[00:04:05.100]for cleaning also needs to be considered.
[00:04:07.910]If it's hand wash or using a washing machine.
[00:04:12.410]That also it's gonna determine what kind of detergent
[00:04:15.360]that we need to use.
[00:04:16.560]After we washed with the detergent or used the detergent,
[00:04:20.780]we're gonna have to rinse again.
[00:04:22.370]We're gonna use clean hot water to do that rinsing
[00:04:25.890]and that's going to remove all the residuals
[00:04:28.970]from that detergent.
[00:04:30.360]And then we're gonna sanitize to destroy the microorganisms
[00:04:34.250]that might be present and we're going to reduce
[00:04:36.700]the microbial load to a level that is appropriate.
[00:04:39.260]We're not gonna eliminate them all but it's gonna reduce
[00:04:42.320]to a level that is appropriate for public health.
[00:04:46.370]The types of sanitizers, there's a lot to choose from.
[00:04:51.870]Today we're going to focus on chlorine
[00:04:53.950]because that's the easiest to access and the one that,
[00:04:59.040]probably it's used the most in the food industry,
[00:05:02.540]especially food service in home preparation
[00:05:07.020]or, I should say, commercial kitchens.
[00:05:09.570]But here you have a list of the other ones.
[00:05:12.250]Like chlorine is the most used, iodophors,
[00:05:15.330]which are iodine compounds, quaternary ammonium compounds
[00:05:19.440]and others.
[00:05:20.390]Different sanitizers might be used in different situations
[00:05:26.220]and you just need to know what is that you're trying
[00:05:29.810]to eliminate and then work with the manufacturer
[00:05:32.810]of those sanitizers to choose what's the best option for you
[00:05:36.160]but in general, chlorine is a very broad sanitizer
[00:05:40.460]that it's applicable in most instances.
[00:05:44.430]So we're going to talk a little bit
[00:05:46.300]about the basics of chlorination
[00:05:48.060]because that is very key to
[00:05:54.700]our sanitation
[00:05:56.270]either working or not working.
[00:05:58.150]It's going to be based on these concepts here.
[00:06:01.790]So in our...
[00:06:04.970]Let's consider that you have a water
[00:06:07.420]that it's inside of this container
[00:06:10.120]and we're gonna use that water to prepare our solution
[00:06:14.690]to sanitize something else later,
[00:06:17.220]maybe a bench or a table or something.
[00:06:21.140]So we're gonna use the water,
[00:06:22.550]the solution that we're gonna prepare.
[00:06:24.470]We may not even see it but the water
[00:06:27.320]may have some organic and inorganic impurities,
[00:06:30.180]things that by just using our eyes, we can't see it
[00:06:34.270]but they might be present in that water
[00:06:37.050]and of course, the dirtiest is that water,
[00:06:40.100]the more organic and inorganic impurities we will have.
[00:06:44.350]So if we add chlorine to that water to make our solution,
[00:06:49.000]what's going to happen is that chlorine is gonna bind
[00:06:52.720]to that organic and inorganic impurities.
[00:06:55.770]And that chlorine now, it's ineffective for sanitation.
[00:06:59.800]It's like you haven't done anything to that water.
[00:07:03.590]So the idea here is that there's some chlorine
[00:07:08.110]that it's always gonna go into binding the impurities
[00:07:12.896]of the water and we call that the demand of the water;
[00:07:16.130]the chlorine demand of the water.
[00:07:19.170]If we continue to add beyond that point,
[00:07:22.530]see now how all my impurities were already bound to chlorine
[00:07:26.960]but I'm still adding to it.
[00:07:29.160]Now that chlorine is going to be free
[00:07:32.680]and that's the chlorine that's going to be available
[00:07:35.160]for sanitizing my surface.
[00:07:37.540]What is the take-home message?
[00:07:39.670]That you need to add enough chlorine
[00:07:42.430]to be over that demand of the water
[00:07:45.917]and the more your water is dirty or if you're trying
[00:07:49.490]to reuse the water for sanitation, not a good idea
[00:07:52.780]because now more and more of your chlorine is just wasted
[00:07:56.510]in binding things and not doing any good for you, okay?
[00:08:01.920]So what are the factors that will affect our efficacy
[00:08:05.930]of chlorination?
[00:08:07.020]The chlorine concentration, right?
[00:08:09.420]I need to add enough to go above
[00:08:11.950]the chlorine demand of the water
[00:08:13.974]and still have enough chlorine to kill bacteria.
[00:08:17.710]The pH of the water is going to have an effect
[00:08:20.810]and we'll talk a little bit more about it.
[00:08:22.860]Organic and inorganic matter also makes a difference
[00:08:26.760]and the temperature of the water.
[00:08:28.030]So briefly, we're gonna cover each of those.
[00:08:31.100]So there's a direct relationship
[00:08:33.610]between the chlorine concentration and the pH
[00:08:35.990]and we're gonna see that.
[00:08:37.300]And there's also a direct relationship
[00:08:39.630]between the chlorine concentration and the temperature
[00:08:42.430]and we're gonna see that.
[00:08:44.860]First, talking about effect of chlorine concentration.
[00:08:48.970]If I have 20 ppms, for example, of free chlorine
[00:08:54.260]I'm gonna kill a certain number of bacteria
[00:08:57.140]as our diagram there is showing.
[00:08:59.970]If I have 50 ppms of free chlorine,
[00:09:04.110]I'm gonna kill more bacteria.
[00:09:05.760]So it's a direct relationship.
[00:09:09.220]They're directly correlated; the more chlorine,
[00:09:12.010]the more kill.
[00:09:13.290]But it has to be the free chlorine, okay?
[00:09:17.330]Now if we talk about the pH of the water.
[00:09:20.810]The pH of the water is very important because the chlorine,
[00:09:25.250]the sanitizing power of chlorine is due
[00:09:29.530]to a acid
[00:09:31.890]that it's formed in the water when the chlorine is added.
[00:09:36.110]So the lower the pH of the water, the more of this acid
[00:09:40.780]I can form.
[00:09:41.800]Just by adding the chlorine to the water,
[00:09:44.490]as it dissolves in the water, it forms this acid
[00:09:47.510]but if the pH of the water is lower,
[00:09:50.700]meaning I'm already in an acidic environment,
[00:09:54.050]I have more of the acid formed.
[00:09:57.060]And if I have more of the acid formed, I kill more bacteria
[00:10:01.450]because the active form is the acidic form.
[00:10:07.250]So if my water has a low pH, it's better.
[00:10:11.240]That's what the chart here is showing us.
[00:10:13.500]The number of survivor microorganisms in minutes.
[00:10:17.350]If the pH of the water is six, which is pretty neutral,
[00:10:21.410]close to the tap water, it might take seven minutes
[00:10:25.540]of contact for a certain amount of chlorine
[00:10:30.090]to kill the bacteria but if I drop the...
[00:10:35.170]If I increase the pH, I'm sorry, to a pH eight
[00:10:38.200]which is a higher pH, look now,
[00:10:40.620]how long is going to take to achieve the same amount
[00:10:44.280]of microbial reduction?
[00:10:46.600]It's a much higher, much longer time.
[00:10:49.050]So the message here is that we need to be aware of the pH
[00:10:53.270]of the water and we need to know that the lower the pH,
[00:10:57.740]the faster we're going to kill the bacteria.
[00:11:02.000]However, there is a relationship
[00:11:05.730]with the chlorine concentration and I'll explain.
[00:11:11.140]Remember that I said that when I add chlorine to the water,
[00:11:15.060]it forms this acid that is the active form
[00:11:19.440]of the sanitizer and that's what we want it to happen.
[00:11:22.700]But if we overwhelm the water with chlorine,
[00:11:26.440]we're actually going to change the pH.
[00:11:29.490]If we add too much chlorine to the water,
[00:11:33.090]too much sanitizer, the pH is gonna actually raise.
[00:11:37.460]So now is it good if I added a very excessive amount
[00:11:41.710]of chlorine?
[00:11:43.290]No, because I'm increasing the pH
[00:11:45.140]and I'm killing less and less.
[00:11:47.060]So it's a balance.
[00:11:48.830]So we need to add the prescribed amount
[00:11:52.590]and we have levels that we indicate as the good levels
[00:11:57.630]of free chlorine in the water.
[00:11:59.610]So if you are in those boundaries of the levels
[00:12:02.420]that are suggested for having a good sanitizing solution,
[00:12:07.130]you're fine.
[00:12:08.280]Just don't think that the more, the merrier in this case
[00:12:11.630]because if you go much above that,
[00:12:13.780]you're gonna inverse the effect
[00:12:16.020]and now the pH is gonna raise and you're gonna lose the fact
[00:12:19.660]of that solution, okay?
[00:12:21.600]So we need to stick with the prescribed levels
[00:12:24.100]and we'll talk a little bit in a minute about it;
[00:12:26.880]how we can a check for those.
[00:12:29.200]So the pH of the water after we add the chlorine,
[00:12:33.620]it's what's gonna determine the kill rate.
[00:12:36.830]If the pH is high, we're not gonna kill much.
[00:12:40.200]If we add the chlorine at the prescribed levels
[00:12:43.220]and we're still low enough, we're gonna have a great effect.
[00:12:49.150]Organic matter, I did mention about the binding
[00:12:52.610]of the chlorine by organic and inorganic compounds
[00:12:57.830]and that's all stands but regardless,
[00:13:02.910]let's let's say that we have two situations;
[00:13:06.090]we have this bucket of water here
[00:13:08.960]where I have
[00:13:12.370]water that I just took it from the tap
[00:13:15.610]and I added enough chlorine
[00:13:19.260]that I went over the demand of the water,
[00:13:23.120]over the chlorine demand of the water.
[00:13:25.750]So I went above that.
[00:13:27.120]And I have, for example, 50 ppms of free chlorine,
[00:13:31.720]50 ppms of free chlorine.
[00:13:33.940]That's what's gonna kill the bacteria.
[00:13:35.490]That's what it's in my bucket.
[00:13:37.060]Then I have a second bucket here that it's water
[00:13:39.300]that I'm reusing just because I thought I could.
[00:13:42.910]This water has a lot of protein and fat in it,
[00:13:46.310]little residuals of food just floating around.
[00:13:49.560]I added enough chlorine that I also achieved 50 ppms
[00:13:54.310]of free chlorine.
[00:13:56.090]Do you think these two solutions will have the same effect.
[00:13:59.120]They both have 50 ppms of free chlorine.
[00:14:04.600]Yes, no, maybe, yeah, yeah?
[00:14:09.440]No and the answer is no, why?
[00:14:12.650]Because now all that junk is gonna physically prevent
[00:14:17.280]the bacteria from finding that chlorine.
[00:14:19.670]So it becomes...
[00:14:22.610]Like think about a traffic, traffic in Lincoln
[00:14:24.990]versus traffic in California.
[00:14:27.740]You have a lot more people in the road.
[00:14:29.930]It's a lot harder to find somebody
[00:14:33.240]or maybe we can think of a very busy day at the fair,
[00:14:36.680]trying to find somebody at that fair, it's harder.
[00:14:40.210]So now, even though you may have the same amount
[00:14:42.810]of free chlorine, it's gonna be less effective
[00:14:45.470]because you have the issue with the physical difficulty
[00:14:49.430]of putting in contact the bacteria in the sanitizer
[00:14:54.050]and that's what this chart is showing us.
[00:14:56.170]In all of these cases, the available chlorine
[00:14:59.170]that was added was 4.25 ppms.
[00:15:02.300]However, in water, less than half a minute
[00:15:06.650]or maybe between half...
[00:15:09.170]Let's say, maybe 40 seconds here something like that,
[00:15:14.260]between 0.5 and one minute,
[00:15:17.070]in clean water, in clean buffer,
[00:15:20.840]we were able to reduce this many microorganisms.
[00:15:24.790]We saw this much kill.
[00:15:26.600]As we use the starch solution that had 5% starch
[00:15:30.810]or a sugar cane solution that had 40% sugar in it
[00:15:34.830]or tomato serum or tomato juice, you see how that effect
[00:15:39.290]is way less...
[00:15:42.897]It's reduced, the effect of the chlorine is much reduced.
[00:15:45.860]You have the same amount of free chlorine
[00:15:48.170]but the chlorine can't find the bacteria to kill it.
[00:15:51.170]It's way too much things going on inside of that solution.
[00:15:54.890]So bottom line and message, use the clean water
[00:16:00.350]and prepare your solution with the prescribed amount
[00:16:03.890]and verify that you have the amounts that are needed.
[00:16:08.190]So even when the levels of free chlorine are the same,
[00:16:11.000]the suspended matter physically blocks the action,
[00:16:14.410]protecting the bacteria.
[00:16:16.770]Temperature is another effect that is interesting
[00:16:19.430]because the higher the temperature,
[00:16:21.460]the more active the chlorine is.
[00:16:24.191]You increase a little bit the temperature
[00:16:26.280]and then things just kind of move faster in that solution.
[00:16:29.440]So again, by moving faster the chlorine
[00:16:32.120]can find the bacteria faster and then it acts much faster
[00:16:36.330]but if we start increasing the temperature a lot,
[00:16:41.190]what happens with that chlorine in solution?
[00:16:44.540]Starts to boiling out.
[00:16:46.810]How does it smell around a hot tub?
[00:16:51.390]Exactly, so that's all chlorine that's been pushed
[00:16:54.140]out of solution.
[00:16:55.220]If the chlorine is not in solution,
[00:16:57.040]how good the chlorine is for us?
[00:16:59.550]No good at all, so we need to just be careful
[00:17:03.180]because if we increase too much the temperature,
[00:17:05.740]now the chlorine is less active.
[00:17:09.530]How do we go about?
[00:17:10.670]We use clean water like I said in that bucket,
[00:17:13.410]we add chlorine that is enough to meet
[00:17:16.450]the prescribed amounts and then we measure it
[00:17:19.160]using a chlorine test paper.
[00:17:22.300]So basically we can just use
[00:17:24.130]these very simple chlorine strips
[00:17:26.880]and we're gonna see some of them in the laboratory,
[00:17:29.840]how they work.
[00:17:31.460]And it's very handy and they help us make sure
[00:17:36.010]that our sanitizing solution it's in top shape
[00:17:39.350]to do the job that it has to do, right?
[00:17:43.200]How do you choose a sanitizer?
[00:17:44.610]You want one that it will kill microorganisms quickly.
[00:17:47.500]It's safe and not irritating to employees,
[00:17:50.720]has no adverse effect on foods, is very economical,
[00:17:54.110]easy to test, stable and readily soluble in water.
[00:17:58.800]We wanted that solution to be easily made.
[00:18:03.540]Beyond sanitation, we need to prevent cross-contamination
[00:18:06.880]in the kitchen, in the kitchen preparation area
[00:18:09.610]because otherwise, everything that we do,
[00:18:11.740]we just undo by cross-contamination.
[00:18:14.800]What does it mean?
[00:18:15.633]We need to make sure that the people that are working
[00:18:17.660]are healthy and they don't come to work
[00:18:19.620]if they're not healthy because that's a main source
[00:18:22.820]of cross-contamination.
[00:18:26.030]We need to make sure that they have very high hygiene.
[00:18:29.600]We need to make sure that the hand-washing is proper
[00:18:32.490]and it's done the right way with the right detergents.
[00:18:36.400]We could, if we want to take one step further,
[00:18:39.160]color-code the cleaning supplies and say
[00:18:42.180]that certain things, I'm only gonna use for raw ingredients,
[00:18:45.390]certain things or certain sponges,
[00:18:47.100]I'm only gonna use for cooked things.
[00:18:49.400]And keep separate the raw and the cooked.
[00:18:53.010]It's an idea.
[00:18:55.340]You could color code your cleaning supplies
[00:18:57.330]or sponges and such.
[00:18:58.720]And you could also color code and separate your utensils
[00:19:01.460]that you use for either cutting raw gradients,
[00:19:04.632]cutting cooked ingredients.
[00:19:06.408]You could call or code those knives
[00:19:07.600]and just keep them separate and wash them separate.
[00:19:10.260]It's an idea to take one step further.
[00:19:13.230]Organizing your food storage areas from top to bottom,
[00:19:16.710]cooked on the top, raw at the bottom
[00:19:18.810]because if something should happen,
[00:19:20.880]if your freezer happens to defrost or something,
[00:19:25.260]you're not gonna have drippings of raw things
[00:19:27.610]on top of cooked things so that's the idea
[00:19:30.380]of the organization.
[00:19:32.990]And most importantly be aware and share
[00:19:36.410]because that helps a lot, preventing contamination
[00:19:39.820]and cross-contamination.
[00:19:41.260]Any questions about sanitation here?
[00:19:44.890]Yes.
[00:19:47.330]So it's easy to quantify the free chlorine and the pH
[00:19:51.760]but how physically dirty your water is
[00:19:54.310]is kind of,
[00:19:56.470]how do you quantify that, when you should change
[00:19:58.850]your dirty water because that's one person's perspective
[00:20:01.610]over another?
[00:20:03.340]So I'm going to start and I'm gonna bounce to them
[00:20:06.000]because I'm sure they have something to add.
[00:20:09.850]So basically, the idea is preparing the water, fresh
[00:20:13.080]and using like tap water, clean water
[00:20:15.610]and when you add your chlorine,
[00:20:17.610]it's gonna automatically meet that demand
[00:20:19.800]and you keep adding until your strip reads
[00:20:22.440]what the prescribed level should be
[00:20:24.150]which is either 20, 50 or whatever ppms.
[00:20:27.270]Then now your question is how long do I use that solution?
[00:20:32.190]That's very intuitive.
[00:20:33.690]I don't know if the regulators have some hints, perhaps.
[00:20:39.930]When we do inspection, of course our our code requires
[00:20:43.160]a sanitizer solution to be at proper concentration
[00:20:47.270]and then just not visibly soiled basically.
[00:20:50.850]So we just look at it and if it's clean, clear,
[00:20:56.770]proper concentration we'd be fine with that.
[00:20:59.360]But if we look at it and it's visibly soiled,
[00:21:02.860]it's gray or just got a lot of particulate matter in it,
[00:21:07.200]we would ask that you change that out.
[00:21:12.230]Thanks Justin.
[00:21:13.310]Question in the back?
[00:21:14.450]What's the temperature for burn off,
[00:21:16.830]for chlorine burn off in a (mumbles)
[00:21:21.630]It's for the video.
[00:21:24.300]The temperature for chlorine burn off in a dish machine.
[00:21:27.520]What temperature does that usually start to volatize it?
[00:21:32.752]Regarding the question with the highest temperature
[00:21:35.820]before chlorine starts to evaporate,
[00:21:39.010]we have a reference from the current food code
[00:21:42.250]that suggests that in dishwashers that use chlorine
[00:21:47.360]as a sanitizer, the temperature should be anything
[00:21:51.100]between 120 and 140 degrees Fahrenheit.
[00:21:56.580]Oh yes.
[00:21:58.450]Do you have any food safety for FSMA?
[00:22:02.060]Do you have any validation material
[00:22:04.262]for not only sanitation water but also
[00:22:08.420]when your hydro cooling produce or cooling produce
[00:22:13.900]not to sanitize a produce but to maintain the chlorine level
[00:22:17.490]so you don't inoculate the produce
[00:22:19.470]that you're cleaning or cooling,
[00:22:21.200]what level that chlorine needs to be at;
[00:22:24.210]or what free chlorine level that water needs
[00:22:27.310]to be held at?
[00:22:29.000]So to answer your question, I'm gonna refer
[00:22:31.520]to some training materials that we have
[00:22:33.670]for the FSMA preventive controls.
[00:22:36.980]So here in the Food Processing Center,
[00:22:38.940]we offer that training once a year or sometimes twice a year
[00:22:44.030]and it's using materials that are approved by the FDA.
[00:22:47.250]One of the exercises in that particular training,
[00:22:50.840]is about processing and producing a fresh vegetable salad
[00:22:56.870]and one of the preventive controls for that process
[00:23:00.810]is washing carrots in a chlorine solution.
[00:23:06.320]So basically, what they have suggested
[00:23:09.540]as a preventive control in that specific case
[00:23:12.250]is that your used water, so what we're gonna control
[00:23:16.630]is the levels of chlorine after the washing.
[00:23:20.370]They need to be at least 10 ppms or above
[00:23:25.477]and that would ensure that even the last carrot
[00:23:28.780]that was washed had enough chlorine in the water
[00:23:33.390]to account for the sanitizing effect.
[00:23:36.950]And that water also has to have a pH of,
[00:23:41.870]at the most, 7.5.
[00:23:44.360]So the pH has to be 7.5 or below and the amount
[00:23:49.760]of residual chlorine after each batch
[00:23:52.880]has to be 10 ppm or above.
[00:23:58.680]In order to achieve that, you may have to start your batch
[00:24:02.530]or your run of carrots with a chlorine solution
[00:24:05.950]of 50 parts-per-million.
[00:24:08.440]So the idea is you start a wash with 50 parts-per-million,
[00:24:12.210]you process a batch of carrots and at the end,
[00:24:14.900]you have to have at least 10 parts-per-million
[00:24:18.350]to ensure that even the last carrot got enough sanitizer
[00:24:23.050]and the pH of the water should also be controlled
[00:24:25.930]at pH 7.5, okay?
[00:24:29.890]I'll just hold it while I'm speaking.
[00:24:33.275]As as a homebrewer, I've become used to using
[00:24:36.400]some of the like Star San and I know I've read online
[00:24:40.730]that some of the parts-per-million are considered
[00:24:45.580]more than acceptable for kitchen use
[00:24:48.990]and I just wondered if that's a something that
[00:24:52.810]is acceptable or if anyone has any input as to that
[00:24:56.740]because it's readily available and it is very effective.
[00:25:00.880]What is the name of the sanitizer again?
[00:25:02.023]It's Star San.
[00:25:03.530]Star San, I'm not familiar-- It's phosphoric acid based.
[00:25:07.250]The regulators perhaps?
[00:25:09.800]So it's acid.
[00:25:12.640]Acid does the sanitizing? Yeah.
[00:25:15.250]Okay.
[00:25:19.040]I mean I've used Star San homebrewing too.
[00:25:22.430]Our requirements, there's a lot of different sanitizers
[00:25:25.070]you can use so it's just got to meet the EPA guidelines
[00:25:28.300]and be approved.
[00:25:29.140]So as long as it's an approved and you're following
[00:25:31.300]the directions and it's at the correct parts-per-million use
[00:25:34.430]according to directions, it's fine.
[00:25:41.390]Yes.
[00:25:46.730]Okay, for home use counter stuff is hydrogen peroxide
[00:25:49.573]that comes and there's at 3% bottles for like 35 cents,
[00:25:53.540]you just put a spray nozzle.
[00:25:55.283]It that's a nozzle, it doesn't smell like chlorine,
[00:25:57.490]you don't get it in your eyes or whatever.
[00:25:58.760]Is that considered safe for home use?
[00:26:01.860]The question is about hydrogen peroxide.
[00:26:06.350]It does have a sanitizing effect.
[00:26:07.940]I don't know if it's acceptable.
[00:26:09.580]I'll leave for the regulators to maybe fill us in.
[00:26:16.810]We do get questions about peroxides
[00:26:19.880]and ultimately, it's not addressed in the food code.
[00:26:24.284]For home use...
[00:26:28.140]We just don't see it being used much
[00:26:31.300]in the commercial environment that we regulate.
[00:26:37.750]I will say that peroxide,
[00:26:39.680]there are more commercial peroxides
[00:26:41.980]that are becoming available now.
[00:26:43.350]So I also regulate child cares and they're using them more
[00:26:47.130]in that environment and they are really effective
[00:26:50.850]but the other great thing is they're effective
[00:26:52.280]against norovirus a lot of times
[00:26:54.080]whereas the quats aren't,
[00:26:57.800]bleach and peroxide are.
[00:26:59.670]So that's a really positive effect also.
[00:27:04.240]But just to kind of finalize that conversation,
[00:27:07.750]we don't have prescribed levels
[00:27:09.570]or we don't have much guidelines to this day?
[00:27:12.690]As far as using like a bottle of peroxide
[00:27:15.610]from the counter, I don't know.
[00:27:17.000]There are commercially available peroxide, premixed ones
[00:27:22.480]that you could use.
[00:27:26.640]For food application, she's asking.
[00:27:30.500]Yeah.
[00:27:32.160]So you would just have to work with...
[00:27:33.900]I would suggest working with a manufacturer of a sanitizer
[00:27:37.670]because they will have the prescribed levels
[00:27:39.730]that are approved by EPA.
[00:27:41.320]They've done all the work for us in that regard
[00:27:43.860]and Ben was mentioning that if the sanitizer is EPA approved
[00:27:48.540]and are used in the prescribed levels,
[00:27:50.740]it would be acceptable.
[00:27:52.730]Did I get the message correct?
[00:27:54.620]Yes.
[00:27:56.460]I was just wondering, it goes up to what?
[00:27:58.250]51% of hydrogen peroxide then you gotta get permits
[00:28:01.260]because it's an accelerant or something.
[00:28:04.140]But I think they use it because it doesn't leave
[00:28:06.080]a chlorine smell.
[00:28:08.720]So again, I would just check with that manufacturer
[00:28:11.180]of that particular product
[00:28:12.470]and see if they have a diluted version.
[00:28:14.320]Sometimes they already sell a ready-to-use version of it
[00:28:18.530]and then you don't have to worry about those safety issues
[00:28:22.640]like employee safety issues.
[00:28:24.430]You can just use the solution as it comes.
[00:28:30.435]Okay?
[00:28:32.260]Great session.
[00:28:34.816]So we're scheduled for a break.
[00:28:36.550]We're running a little behind and I apologize
[00:28:38.690]but it's been such a great discussion
[00:28:40.780]that I don't think I would change anything in that regard.
[00:28:43.700]So maybe we just do a short break and be back here
[00:28:47.620]just to try and keep up with time as much as possible.

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