05 HACCP Vegetable Fruit Preparation Disinfection Form (Disinfection with Ozone)
Fruit - Vegetable Disinfection Form - O3 Vegetable-Fruit Preparation/Disinfection Record Sheet
| Control | Yes / No | Vegetables | 10' | 15' | 5' | 10' | 15' | Fruits | 10' | 15' | 5' | 10' | 15' |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Is the digital display light on? | Okra | Pear | |||||||||||
| Pea | Quince | ||||||||||||
| Pepper | Strawberry | ||||||||||||
| Apple | Dill | ||||||||||||
| Plum | Raspberry | ||||||||||||
| Tomato | Grapefruit | ||||||||||||
| Fig | Artichoke | ||||||||||||
| Watermelon | Melon | ||||||||||||
| Green bean | Apricot | ||||||||||||
| Carrot | Cherry | ||||||||||||
| Spinach | Kiwifruit | ||||||||||||
| Zucchini | Lemon | ||||||||||||
| Cauliflower | Mandarin | ||||||||||||
| Celery | Banana | ||||||||||||
| Cabbage | Pomegranate | ||||||||||||
| Mushroom | Orange | ||||||||||||
| Lettuce | Peach | ||||||||||||
| Parsley | Grape | ||||||||||||
| Mint | Sour cherry | ||||||||||||
| Beetroot | Potato | ||||||||||||
| Eggplant | Chard | ||||||||||||
| Leek | Arugula | ||||||||||||
| Cucumber | Garlic | ||||||||||||
| Purslane | Onion | ||||||||||||
| Watercress | Green Onion | ||||||||||||
| Fresh Basil | Radish |
Controls:
- Pre-Wash: Are air bubbles coming out of the stone?
- Wear, moss formation on the stone and plastic hose
Checked by: Name Surname / Signature
Date: ......... / ......... / 20.........
| Duration (minutes) | Pre-Wash | Disinfection |
|---|---|---|
Verification
It is necessary to measure and test whether the device is producing ozone. Verification measurement should be requested from the test device or the company and recorded.
Control
The above controls 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 provided with chlorine.
Application Instructions
- First, ozonated water should be prepared, then the air stone should be placed.
- The sink should be filled with ozonated water, not tap water.
- Ozonated water is used once (the gas escapes), products are not washed repeatedly in it.
- New ozonated water should be prepared for each product.
- All vegetables and fruits (including delicate ones like strawberries) must undergo disinfection.
- All vegetables and fruits should be kept in ozonated water for at least 5 minutes.
- There is no need to rinse after disinfection with ozone.
- Hand washing, dishwashing, and similar operations should not be performed in vegetable washing and disinfection sinks.
Product Type - Performed by - Checked by
The vegetable fruit light next to OZONE WATER on the digital panel is blinking.
Disinfection Form No: KN-03-a