How do I sanitise fruit and vegetables correctly?
Raw fruits and vegetables may be contaminated with microorganisms, including pathogenic E.coli, Salmonella and Listeria monocytogenes. Washing raw produce with chlorine has been shown to reduce the number of microorganisms. The sanitation of fresh produce should occur just prior to processing and serving. All fruits and vegetables are required to be pre-cooled, then pre-washed in clean water (5 to 10°C warmer than the produce), then sanitised by soaking in 100ppm (free) chlorine for 5 minutes or in an appropriate validated equivalent commercial chemical preparation (see Q19 for more detail). Sodium hypochlorite (commonly known as bleach) is a chlorine based chemical that is a permitted washing agent for food manufacture When making up the sanitiser solution it is essential that quantities be measured out accurately. In addition, appropriate chemical training for operators preparing the sanitising wash is important and must be demonstrated. For more detailed information on cleaning and
