03 HACCP Vegetable Fruit Preparation Disinfection Form (classic)

VEGETABLE-FRUIT PREPARATION/DISINFECTION RECORD FORM

VEGETABLE-FRUIT PREPARATION/DISINFECTION RECORD SHEET

Pump Ozone By Hand Description/ Corrective Action Signature Method Duration (min) Date Product Pre-Wash Disinfection Rinsing Time Given Section

OBJECTIVE

To ensure that vegetable and fruit products are washed and disinfected under appropriate conditions to obtain a healthy final product and to record the entire process.

DEFINITIONS

  • Date: The date when measurement and control are performed. (in day/month/year format)
  • Product: The name of the food being cleaned and disinfected.
  • Pre-Wash: The process of removing coarse dirt before disinfection.
  • Disinfection: The process of cleaning using disinfectants to eliminate bacteria, viruses, parasites, and other microorganisms.
  • Method: Indicates how the disinfection process is performed.
  • Pump: Equipment that provides pressurized delivery of the disinfectant.
  • Ozone: Indicates that disinfection is performed using an ozone device.
  • By Hand: Indicates that disinfectant dosage adjustment is done manually (with a measuring cup).
  • Duration: The time elapsed during the disinfection process.
  • Rinsing Time: The process of washing with clean water to remove disinfectant from foods.
  • Given Section: The section to which vegetables and fruits are delivered for processing after washing.
  • Description/Corrective Action: Explanation of nonconformities occurring during cleaning and disinfection and/or actions taken to correct these nonconformities.
  • Signature: Refers to the person(s) performing the measurement and/or controls.

APPLICATION

  1. The date when cleaning and disinfection are performed is written in the Date section.
  2. The name of the product cleaned and disinfected is written in the Product section.
  3. If the vegetable(s) or fruit(s) have undergone pre-washing, a cross or mark is placed in the box.
  4. Vegetables and fruits (including decorations) must be disinfected and rinsed after washing (removal of coarse dirt) before use.
  5. For this purpose, appropriate conditions (a separate area where washing-disinfection-rinsing steps can be performed) must be provided.
  6. The created area should preferably be arranged to prevent vegetable-fruit crates from suppliers entering the kitchen area.
  7. Disinfection is applied by pump assistance, ozone device, or manually.
  8. The time elapsed from the start to the end of the disinfection process is recorded in the Duration section.
  9. Disinfected products are delivered to different sections for processing; the distributed products are recorded in the Given Section section.
  10. Explanations of nonconformities occurring during the process and/or actions taken to correct these nonconformities are written in the Description/Corrective Action section.
  11. After cleaning and disinfection processes, the person monitoring the processes signs in the Signature cell corresponding to the date the processes were performed.

REQUIRED EQUIPMENT FOR CLEANING AND DISINFECTION

  • Hairnet
  • Gloves
  • Watch (stopwatch)
  • Measuring Cup or Disinfectant Pump
  • Vegetable-fruit disinfectant

POINTS TO BE CAREFUL ABOUT

  • A separate area where washing-disinfection-rinsing steps can be performed must be provided.
  • The caps of disinfectant containers used in vegetable-fruit disinfection should not be left open to prevent loss of disinfectant effectiveness.
  • If disinfection is done manually, the amount of water to be filled in the sink for disinfection should be marked on the sink, and the amount of disinfectant (with measuring cup) and disinfection duration should be clearly determined; personnel should be informed and trained accordingly.
  • Lettuce, arugula, and similar greens should have their root parts removed and outer leaves discarded before washing; then disinfected and rinsed as leaves (preferably with ties removed and without chopping), and chopping should be done afterward.
  • The ozone device should be validated by measurement and service receipts should be filed.

RESPONSIBLE

Unless otherwise specified, the Kitchen is responsible.

SAMPLE RECORD TABLE

By Pump Ozone By Hand Date Product Pre-Wash Disinfection Rinsing Time Given Section Description/ Corrective Action Signature Method Duration (min)
√ √ - 01/08/2018 Lettuce 5 10 min Cold preparation ISIS
√ - 2 gr / 1 lt 01/08/2018 Arugula 5 10 min Snack kitchen ISIS
√ - - 02/08/2018 Watermelon - - A'la carte kitchen ISIS