04 HACCP Vegetable Fruit Preparation Disinfection Form (Disinfection with Chlorine)
FRUIT - VEGETABLE DISINFECTION FORM - Chlorine
| Control | Yes / No |
|---|---|
| Is the disinfectant container full? | |
| Is the disinfectant container lid closed? | |
| Is the disinfectant expiration date appropriate? | |
| Wear or algae on the hose? | |
| Is the disinfection dosing pump dosing correctly? |
Vegetables and Fruits
Sample products and disinfection times (minutes):
| Product Type | Pre-Wash Time (minutes) | Disinfection Time (minutes) | Rinsing Time (minutes) |
|---|---|---|---|
| Okra | 10' | 15' | |
| Pear | 5' | 10' | |
| Pea | 15' | 10' | |
| Quince | 15' | 10' | |
| Pepper | 10' | 15' | |
| Strawberry | 10' | 15' | |
| Apple | 10' | 15' | |
| Dill | 10' | 15' | |
| Plum | 10' | 15' | |
| Raspberry | 10' | 15' | |
| Tomato | 10' | 15' | |
| Grapefruit | 10' | 15' | |
| Fig | 10' | 15' | |
| Artichoke | 10' | 15' | |
| Watermelon | 10' | 15' | |
| Melon | 10' | 15' | |
| Bean | 10' | 15' | |
| Apricot | 10' | 15' | |
| Carrot | 10' | 15' | |
| Cherry | 10' | 15' | |
| Spinach | 10' | 15' | |
| Kiwifruit | 10' | 15' | |
| Zucchini | 10' | 15' | |
| Lemon | 10' | 15' | |
| Cauliflower | 10' | 15' | |
| Mandarin | 10' | 15' | |
| Celery | 10' | 15' | |
| Banana | 10' | 15' | |
| Cabbage | 10' | 15' | |
| Pomegranate | 10' | 15' | |
| Mushroom | 10' | 15' | |
| Orange | 10' | 15' | |
| Lettuce | 10' | 15' | |
| Peach | 10' | 15' | |
| Parsley | 10' | 15' | |
| Grape | 10' | 15' | |
| Mint | 10' | 15' | |
| Sour Cherry | 10' | 15' | |
| Beetroot | 10' | 15' | |
| Potato | 10' | 15' | |
| Eggplant | 10' | 15' | |
| Chard | 10' | 15' | |
| Leek | 10' | 15' | |
| Arugula | 10' | 15' | |
| Cucumber | 10' | 15' | |
| Garlic | 10' | 15' | |
| Purslane | 10' | 15' | |
| Onion | 10' | 15' | |
| Watercress | 10' | 15' | |
| Green Onion | 10' | 15' | |
| Fresh Basil | 10' | 15' | |
| Radish | 10' | 15' |
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 to 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 chlorinated 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 controls are performed daily. If any of the above issues are observed in the equipment, an urgent call is made to the company. Until repaired, disinfection is ensured by manually adding chlorine.
It is necessary to measure and test whether the equipment is delivering sufficient chlorine. Verification measurement should be requested from the test kit or the company and recorded.
Form No: KN-03-b
ISIS_Food_Safety_Forms_2019