FRUIT - VEGETABLE DISINFECTION FORM - Chlorine

VEGETABLE-FRUIT PREPARATION/DISINFECTION RECORD SHEET

Check Yes / No
Is the disinfectant container full?
Is the disinfectant container lid closed?
Is the disinfectant expiration date appropriate?
Is there wear or algae on the hose?
Is the disinfection dosing pump dosing correctly?

Vegetables

  • Okra
  • Pea
  • Pepper
  • Dill
  • Tomato
  • Artichoke
  • Bean
  • Carrot
  • Spinach
  • Zucchini
  • Cauliflower
  • Celery
  • Cabbage
  • Mushroom
  • Lettuce
  • Parsley
  • Mint
  • Beetroot
  • Potato
  • Eggplant
  • Chard
  • Leek
  • Arugula
  • Cucumber
  • Garlic
  • Purslane
  • Onion
  • Watercress
  • Green Onion
  • Fresh Basil
  • Radish

Fruits

  • Pear
  • Quince
  • Strawberry
  • Apple
  • Plum
  • Raspberry
  • Grapefruit
  • Fig
  • Watermelon
  • Melon
  • Apricot
  • Cherry
  • Kiwifruit
  • Lemon
  • Mandarin
  • Banana
  • Pomegranate
  • Orange
  • Peach
  • Grape
  • Sour Cherry

Process Times

Product Type Pre-Wash Time (minutes) Disinfection Time (minutes) Rinsing Time (minutes)

Checked By Name Surname/Signature:

DATE: ........./........./20.........

Important Notes

  • The effectiveness of disinfection with vinegar has not yet been proven.
  • Pre-washing with vinegar can be done; this helps repel living creatures such as insects and snails.
  • All vegetables and fruits (INCLUDING DELICATE ONES LIKE STRAWBERRIES) must undergo the disinfection process.
  • All vegetables and fruits (including decorations) must be soaked in chlorine water for at least 5 minutes.
  • After disinfection with chlorine, THOROUGH RINSING is required.
  • Hand washing, dishwashing, and similar activities should not be performed in vegetable washing and disinfection sinks.

Control and Verification

The above checks are performed daily. If any of the above are not observed on the device, an urgent call is made to the company. Until repaired, disinfection is ensured by manually adding chlorine.

The equipment must be tested and measured to verify it delivers sufficient chlorine. A test kit or verification measurement should be requested from the company and recorded.

Form No: KN-03-b

ISIS_Food_Safety_Forms_2019