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The Use of Chlorine in Fresh Produce Washing CCFRA Guideline No. 38 (2002)Understand the principles and practicalities of chlorine-based washing to help adopt best practice in its use and assure product safety
Summary and scope Introduction Description of CCFRA wash tank and chlorine monitoring and control system Current practice Principles of chlorine disinfection Organic loading - principles and case study Control of chlorine at low levels - principle and case study What to monitor - free chlorine, total chlorine or redox potential? Alternatives to chlorine Conclusions Acknowledgements References Appendix 1 - Chlorine measurement Appendix 2 - Method for spiking and recovering microorganisms from vegetables Price per copy: CCFRA Members £40; Non-members £60 |
