Back to Results
First PageMeta Content
Water treatment / Chlorine / Sodium hypochlorite / Chlorination / Bleach / Hypochlorite / Percent active chlorine / Hypochlorous acid / Chlorite / Chemistry / Disinfectants / Oxidizing agents


FAPC-116 Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations William McGlynn
Add to Reading List

Document Date: 2008-10-28 12:28:34

Open Document

File Size: 901,46 KB

Share Result on Facebook

City

Stillwater / Washington D.C. / New York / /

Currency

cent / /

Facility

The Food Processors Institute / Oklahoma State University / /

IndustryTerm

food handling articles / hypochlorite solutions / food processing operations / food contact surfaces / chlorine gas / food contact articles / educational services / oil / Chlorine solutions / food processing equipment / Food processing in-plant chlorination systems / typical processing temperatures / food use / chlorine solution / chemicals / chlorine bleach solutions / starch solutions / food grade / Typical municipal water systems / food / /

Organization

U.S. Department of Agriculture / National Food Processors Association / Oklahoma State University / Food Processors Institute / Division of Agricultural Sciences / Division of Agricultural Sciences and Natural Resources NaOCl / /

Person

Samuel E. Curl / Van Nostrand Reinhold / /

Position

Executive / Food Processing Operations William McGlynn Extension Horticultural Food Scientist / Director of Cooperative Extension Service / Dean / /

ProvinceOrState

Oklahoma / New York / /

Technology

Process Control / /

SocialTag