Sodium Hypochlorite – 13.5% Free Available Chlorine
NZFSA Approved C43 and C61 Fish, Meat and Game – Biodegradable
For cleaning and sanitising all food processing operations in plants handling meat, fish, fruit and vegetables, milk, beverages, beer, wine, baked goods, canned goods, ice cream etc.
Sodium hypochlorite is also extensively used for water chlorination, moss and mould removal and cleaning of stainless steels.
- Kills bacteria and viruses at recommended dilutions
- Clear aqueous solution giving ease of application
- Free rinsing leaving surfaces hygienically clean
- Ideal for automatic dispensing through sprayers, feeders and chlorinators – Low cost, high effectiveness
For good processing and milk equipment
All surfaces must be cleaned thoroughly and rinsed with water before sanitising. Treat porous surfaces with 800 ppm available chlorine solution or non porous surfaces with 200 ppm available chlorine. For optimum sanitising all surfaces should be sanitised for at least 20 minutes, after which rinsing should be undertaken. For food contact surfaces rinse with potable water.
NB: USDA rules that for fish factories up to 200 ppm available chlorine sodium hypochlorite solution may be used on edible surfaces without the need to rinse with potable water prior to processing.
Fogging of processing areas
When required fogging should be undertaken after manual cleaning and sanitising of food contact surfaces as stated above. All food products and packaging materials must be removed from the area.
Dilute Sodium Hypochlorite to between 500-1000 ppm free available chlorine and fog at a rate of
3.5 Litres per 100 cubic metres. Allow for a minimum contact time of 2 hours, prior to re-entering the treated area. Rinse down all food contact areas with potable water and allow to drain off.
For all water chlorination on farms, private or small municipal water treatment plants, Sodium Hypochlorite should be metered into the water to obtain a constant free available chlorine level between 0.1 and 0.5 ppm. A chlorine test kit from swimming pool agents is essential for daily testing if a chlorination programme is to be successful. MAF requires potable water to have at least 0.3 ppm and over 0.5 ppm for can cooling. When super-chlorination is required, then 40ppm sodium hypochlorite is used.
Where there is a risk of HIV or Hepatitis B use Sodium Hypochlorite at 50,000 ppm. Swab area thoroughly then leave 30 minutes before use.
Moss and Mould Removal
Dilute one part Sodium Hypochlorite to two parts water, apply to the surface using polyethylene or PVC equipment – a plastic watering can is ideal. Hose or water-blast off three days later.
When possible all dilutions should be checked for the correct amount of free available chlorine prior to use. Dilute with cool water to maintain stability.
|Required concentration of chlorine in ppm||Mils per litre of Sodium Hypochlorite|
|Colour||Clear yellow/green liquid|
|Available chlorine||Greater than 135 grams per litre|
|Free caustic soda||8 to 12 g/litre|
|pH||2.5 to 13.5|
|Density||1.19 to 1.21 kg/L|
Sodium hypochlorite is non-flammable but corrosive. Wear gloves, goggles and overalls when handling. Do not mix with other chemicals as this may release chlorine gas. Store Sodium Hypochlorite in a cool dark area away from both food stuffs and acids. Never mix with acids. Do not allow contact with met- als as corrosion will result, plus most metals catalyse the break down of sodium hypochlorite. Rinse out containers with water after use.
Sodium Hypochlorite is available in 1000L, 200L and 20L quantities.
EYE CONTACT: Flush immediately with cold running water for at least 15 minutes. Visit doctor.
SKIN CONTACT: Flush immediately with large quantities of water. Remove contaminated clothing and wash down.
INGESTION: Do not induce vomiting. Immediately drink large quantities of water, milk or milk of magnesia followed by egg whites. Call doctor as soon as possible.