Food Safety Practices

1. Food Safety – Cleaning & Sanitization
Fruits, Vegetables & Eggs
Back to Basics – Before & After Cutting

2. Standard Operating Procedure
Before Cutting
1. Check visually the quality of incoming supplies of fruits
and vegetables upon receiving.
2. De-rooting/ removing of soiled parts
3. Preliminary washing in cold running water
4. Soaking in 100 ppm chlorine solution (to make 100 ppm
chlorine solution add 1suma tab in 17lt of water) for 5
minutes
5. Rinsing in plain potable water
6. Keep in clean green coloured crates to drain water from
the washed fruits and vegetables. Store chemicals away
from food to avoid contamination.
At the Post Cutting Stage of Raw Vegetables
1. During and after cutting vegetables check visually the
quality of the processed item for any plausible pest
infestation
2. Soak the vegetables in lukewarm (approx. 45o C) saline
water (by dissolving common salt at the rate of 25 gm
per lt. of water) for about 5 minutes
3. Strain the water after every cycle of wash to remove the
floating particles/ contaminants
4. Take out the washed vegetable cuts for further
processing
5. Change the water if it becomes very filthy or if it gets
cold

3. Cleaning & Sanitization – Fruits and Vegetable Sanitization
Carrots
Cucumber,
Tomato
Lettuce
Radish
Capsicum
Coriander
Parsley
Mint
Spring Onion

4. Saline Water Treatment
नमकीन पानी द्वारा उपचार - फलो और सब्जियों की कटने क
े बाद सफाई
Visually inspect the vegetables for any physical infestation
Step 1 Step 2
Put the vegetable in a vessel containing 25 gram salt in once liter of water
(Water temperature should be 45 Degree Celsius).
Step 3 Step 4
Visually check the vegetables for any kind of infestation i.e.
physical and biological
Remove the vegetables for rest of the remaining vegetables which required saline
water treatment. If the solution is dirty then replace the solution with fresh one.
Cauliflower, French Beans, Brinjal, Frozen Peas etc.

5. Eggs Disinfection
Prepare a fresh solution of Suma Tablet by using One Suma
Tablet in 17 Liters of Water
Step 1 Step 2
Dip the Crates containing eggs in the Suma Tab Solution for
30 Seconds
Step 3 Step 4
Rinse the Egss in Plain potable water for 30 seconds and leave thee crates
to remove the excess water from the crates after sanitization
Store Sanitized Eggs at 5 Degree Celsius or
below with proper color coded day tagging

6. Thanks for your
Kind Attention