Produce Pathogen Mitigation Discovery Form

Contact Information
Name*

First NameLast Name
Company Name*
Address*

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code
Phone Number*
Please enter a valid phone number.Format: (000) 000-0000.
Email*
example@example.com

Water & Chemical Use

1/6
How much water is in your wash system (litres)?*
How much fresh water do you add each hour (litres/hour)?*
How many times per day is your wash water fully replaced or turned over (#/day)?*
What level do you run your sanitizer in the water (ppm)?*

Process Flow

2/6
How long does produce stay in the wash system (seconds in water)?*
How fast is water moving through your system (litres/minute)?*
How much product do you wash per hour (kg/hour)?*
How many wash steps or tanks does the product go through (# of stages)?*

Dirt & Load in the Water

3/6
How cloudy does your wash water get (turbidity – NTU)?*
What is your organic load in the water (COD mg/L)? (simple: how “dirty” the water gets)*
How much solid material is in the water (TSS mg/L)?*

Food Safety (Bacteria Control)

4/6
What is the bacteria level on incoming product (CFU/g)?*
What is the bacteria level after washing (CFU/g)?*
How many times per month do you get positive pathogen tests (#/month)?*
What is the bacteria level in your wash water (CFU/mL)?*

Water Condition

5/6
What is your ORP level (mV)? (simple: strength of your sanitizer in water)*
What is your water pH level?*
What temperature is your wash water (°C)?*

Efficiency & Loss

6/6
How much product do you lose during washing (kg/hour lost)?*
How much downtime does your wash system have (minutes/day)?*
Should be Empty: