How to Use Sanitizers on a Produce Farm | SCRUB

Added by Andrew Chamberlin • Last updated Octubre 13, 2023
Autor: Chris Callahan
Tipo: Videos
Tema: General (PSR), Produce Safety Rule (PSR), Ag Water (Postharvest), Postharvest Handling & Sanitation
State: VT
Idioma: English

Chris Callahan of University of Vermont Extension explains how to safety and effectively use sanitizer in wash water and on food contact surfaces on a produce farm.

Sanidate 5.0 has an active ingredient concentration of 5.3% When using this sanitizer for Wash Water Treatment the target concentration is 27 to 96 PPM. For this calculation, a target concentration of 60 PPM was used. To achieve this concentration add 3.77 Tbsp to 13 gal. This 3.77 Tbsp dose is equivalent to 0.24 cups, 11.30 tsp, or 56 mL. If using an injector, this dose is equivalent to a mixing ratio of 1:883 ("sanitizer to water"). Always confirm your actual concentration using an appropriate test strip or other measurement. Some sanitizers are labeled with a range of concentrations that are acceptable for an intended use. Use higher initial target concentrations to account for the reduction in available sanitizer that results from use such as in wash water. Consult the product label and manufacturer for more specific guidance. Sanidate 5.0 has an active ingredient concentration of 5.3% 20When using this sanitizer for Sanitizing Hard Surfaces the target concentration is 147 to 500 PPM. For this calculation, a target concentration of 500 PPM was used. To achieve this concentration add 0.30 Tbsp to 16 oz. This 0.30 Tbsp dose is equivalent to 0.91 tsp, 0.2 fl. oz. or 4.46 mL. If using an injector, this dose is equivalent to a mixing ratio of 1:106 ("sanitizer to water"). Always confirm your actual concentration using an appropriate test strip or other measurement. Some sanitizers are labeled with a range of concentrations that are acceptable for an intended use. Use higher initial target concentrations to account for the reduction in available sanitizer that results from use such as in wash water. Consult the product label and manufacturer for more specific guidance.

For more information about using sanitizers, see http://go.uvm.edu/clean-sanitize-disinfect and http://go.uvm.edu/sanitizerdispensers. For more cleaning and sanitizing resources visit: https://go.uvm.edu/scrubresources Sanitizer Dose Calculator https://go.uvm.edu/websanitizercalc

Sanitizing and Cleaning Resources for yoUr Farm Business - Project Page https://go.uvm.edu/scrub

This program is led by University of Vermont Extension, the National Farmers Union Foundation, and Cornell Cooperative Extension, as part of the Food Safety Outreach Program. Grant number 2020-70020-33003 from the USDA National Institute of Food and Agriculture. It is offered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other category legally protected by federal or state law.

 


 


Produce Safety Alliance (PSA) Website
Added by Elizabeth Newbold • Last updated Octubre 12, 2022
Tema: General (PSR); Produce Safety Rule (PSR); Worker Health, Hygiene & Training; Soil Amendments; Wildlife, Domestic Animals & Land Use; Ag Water (Preharvest); Ag Water (Postharvest); Postharvest Handling & Sanitation; Food Safety Plans
Socrates Trujillo - US FDA
Added by Socrates Trujillo • Last updated Febrero 11, 2020
Tipo: People
Tema: General (PSR); Produce Safety Rule (PSR); Worker Health, Hygiene & Training; Soil Amendments; Wildlife, Domestic Animals & Land Use; Ag Water (Preharvest); Ag Water (Postharvest); Postharvest Handling & Sanitation; Food Safety Plans; Record Keeping
State: MD
Chris Callahan - The University of Vermont
Added by Chris Callahan • Last updated Marzo 16, 2022
Tipo: People
Tema: General (PCHF); Preventive Controls for Human Foods (PCHF); General (PSR); Produce Safety Rule (PSR); Ag Water (Postharvest); Postharvest Handling & Sanitation; Record Keeping
State: VT