Best Practices to avoid an infestation in the vegetables

1. Worm Control
Procedures

2. • Worm Control – Cabbage
• Worm Control – Cauliflower
• Worm Control – Beans
• Worm Control – Sem Green Beans
• Worm Control – Spinach
• Worm Control – Broccoli
• Cleaning & Sanitization – Fruits & Vegetable Sanitization
• Saline WaterTreatment
• Worm Control – Do & Don’t
• Summer & Monsoon Action Plan
Types of Insect
Thrips and Cabbageworms
Location
What is Captured ?

3. WORM CONTROL - CABBAGE
1. Detach outer loose leaves (“wrapper leaves”) and discard
2. Core the cabbage and if desired split the head in half or quarters
3. Check the first three leaves of each of the halves. Additional 3 layers must be checked and entire process
repeated. If three or more insects are found: All remaining leaves must be carefully checked under a light box
before use, even after washing is done
4. Check both sides of each leaf
Please be advised:
1.It is not sufficient to do sample checks of a few cabbages in a case. Rather, all the heads of cabbage must
be checked.
2. In the warmer months i.e. May through October, checking must be carried out with extra vigilance, as
infestation is more common.
3.When infested heads are found, the remaining heads in its case must be checked with extra vigilance.
If no insects are found: no further checking is necessary, Remaining leaves must be washed before use
Fresh Vegetable
Types of Insect
Thrips and Cabbageworms
Location
Most often in the outermost three
layers (6 leaves i.e. 2 leaves on each
layer) of the cabbage head
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)

4. WORM CONTROL - CAULIFLOWER
Green cabbage:
1. Detach outer loose leaves (“wrapper leaves”) and discard
2. Core the cabbage and if desired split the head in half or quarters
3.Check it deeply inside the cauliflower. If three or more insects are found: All remaining leaves must be
carefully checked
4.Follow saline water treatment
Please be advised:
5.It is not sufficient to do sample checks of a few cabbages in a case. Rather, all the heads of cabbage in a
case or sack must be checked.
6. In the warmer months i.e. May through October, checking must be carried out with extra vigilance, as
infestation is more common.
3. When infested heads are found, the remaining heads in its case must be checked with extra vigilance.
Fresh Vegetable
Types of Insect
Thrips, cabbageworms or mites
Location
Surface of cauliflower or between
the tightly small packed florets
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)

5. WORM CONTROL - BEANS
Change of cutting method
1.Change the type of cutting from dice to diagonal or slice cutting. as it is makes visualization easy to detect
the presence of worms.
2. Saline water treatment is mandatory for beans (25 gram salt in one liter of water at 45 Degree Celsius)
3.Make sure the drained water content should be higher than the vegetable quantity so it can help to detect
the infestation
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)
Fresh Vegetable
Types of Insect
Cut worms, Green Worms
Location
Interior of the vegetable

6. WORM CONTROL – SEM GREEN BEANS
Change of cutting method
1.Change the type of cutting from dice to diagonal or slice cutting. as it is makes visualization easy to detect
the presence of worms.
2. Saline water treatment is mandatory for beans (25 gram salt in one liter of water at 45 Degree Celsius)
Fresh Vegetable
Types of Insect
Cut worms, Green Worms
Location
Interior of the vegetable
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)

7. WORM CONTROL – SPINACH
Curly Leaf Spinach: May not be used
Flat leaf or Baby Spinach: Check samples for the presence of a leaf minor.
If a worm trail is spotted all stalks must be checked
1. Slit open the spinach stalk
2. Remove worm and the entire leaf miner trail
3. Wash thoroughly
Fresh Vegetable
Types of Insect
Thrips, mites or leaf miner worms
(indicated by trails)
Location
On the Leaf
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)

8. WORM CONTROL – BROCCOLI
Broccoli is a green vegetable resembling a miniature tree. Its thick central stem divides into many smaller
branches, which are crowned with tightly clustered green florets.
1. While parboiling the broccoli as described above, agitate the vegetable in the boiling water and bang it
against the side of the pot several times.
2. After removing the broccoli and submerging it in cold water, check a sampling of the parboiled water in a
glass bowl over a light box.
3. If insects appear in the water, each floret must be checked meticulously.
4.If no insects appear in the water, the broccoli may be used after running a strong stream of water through
the head from top to bottom and from bottom to top.
Fresh Vegetable
Types of Insect
Cabbage worms, which are velvety
green caterpillars (larvae of white
butterflies)
Location
InnerLocation
Note: High intensity focus light (At least 500 Lux) is required in the vegetable cutting/disinfection & receiving
area)

9. Cleaning & Sanitization – Fruits andVegetable
Sanitization
High Risk Vegetables
• Cauliflower
• Brinjal
• Beans
• Tomato
• Capsicum
• Coriander
• Curry Leaves
• Broccoli

10. Saline Water Treatment
नमकीन पानी द्वारा उपचार- फलो और सब्जियोों कीकटने 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 litre of
water (Water temperature should be 45 Degree Celsius).
Step 3 Step 4
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.
Visually check the vegetables for any kind of infestation
i.e. physical and biological
• Cauliflower, French Beans, Brinjal, Frozen Peas etc.

11. WORM CONTROL – DO & DONT
DO’S
1. Always use approved chemical for cleaning and disinfection purpose
2. Make appropriate dilution as per CGISSPL standards
3. Make sure, drained weight should be appropriate so that fruits and
vegetables can be submerged inside the water.
4. Clean the fruits and vegetable in potable water after disinfection
procedures.
5. Use Frozen vegetable in place of raw veggies in major infestation
months.
Don'ts
1. Don’t use hot water for sanitization purpose
2. Exposure time should not be more than 5 minutes
3. If the infestation is very high, do not use.

12. SUMMER & MONSOON ACTION PLAN
Product Red Months Tasks Dishes to AVOID Instructions
French
Beans
Jun / Jul
Prepare Weekly Menus 15 days prior to Start
Red month. Menus should be aligned to
minimize usage of French Beans . Other
Seasonal Vegetables should be used.
Use Frozen Beans
Avoid following with Fresh Beans -Beans
Poriyal
Aloo Beans
Foogath, etc.
Replace with frozen French Beans.
Escalate if frozen NA.
Take fresh beans off menus if possible.
Else reduce use + very careful sorting/cutting.
Saline water treatment
Cauliflower
June / Jul/
Aug / Sep
Prepare Weekly Menus 15 days prior to Start
of Red month. Menus should be aligned to
minimze usage of Cauliflower . Other
Seasonal Vegetables should be used.
Use Frozen Cauliflower
Avoid using fresh cauli for:
Gobhi Adraki
Gobhi Matar, Gobhi Manchurian , Veg Au
Gratin.
Replace with frozen Cauliflower.
Escalate if frozen NA.
Take off menus if possible.
Else reduce use with very careful sorting/cutting.
Saline water treatment.
Capsicum
Jul / Aug/
Sep
Prepare Weekly Menus 15 days prior to Start
of Red month. Menus should be aligned to
minimize usage of Green Capsicum. Other
Seasonal Vegetables should be used.
Capsicum masala
Aloo Capsicum
Replace with frozenCapsicum.
Escalate if frozen NA.
Take off menus if possible.
Else reduce use with very careful sorting/cutting.
Onion Jul / Aug
Use Dehydrated Onion flakes. Works
perfectly for chopped masala, gravies,
pastes, chutneys and similar applications.
Less than 1/3rd of fresh quantity required
Cannot be avoided.
Dehydrated Onions: Saving on time, space,
manpower. Big saving on peeling performace that
differs from person to person
Tomato
Jul / Aug/
Sep
Use Tomato Paste.
Works perfectly for gravies, pastes, chutneys
and similar applications. Less than 1/7th of
fresh quantity required
Cannot be avoided
Use TomatoPaste:
Big saving on sorting, storage space, veg
prep time, manpower and yield
performace. Ensure to use in right dilution.
Caution: Staff has a tendency to over use tomato
paste. Stick to the recipes and Make sure to replac
7:1 :: fresh: paste

13. SUMMER & MONSOON ACTION PLAN
Product Red Months Tasks Dishes to AVOID Instructions
Apple Apr-Sep Too expensive and poor quality
Avoid completely.
If needed in specific sites - be aware of the buying price
and sort carefully if Client agrees on price increase.
Orange Apr-Sep Too expensive and poor quality
Avoid completely.
If needed in specific sites - be aware of the buying price
and sort carefully
Brinjal Jul/ Aug/ Sep
Prepare Weekly Menus 15 days prior
to Start of red month. Menus should
be aligned to minimize usage of
Brinjals. Other Seasonal Vegetables
should be used.
Aloo Baingan
Bhagara Baingan
Baingan Bharta
Baingan Achari
Moussaka, Ratatouille
Take off menus if possible.
Else reduce use with very careful sorting/cutting.
Saline water treatment.
Cabbage Jun / Jul / Aug
Prepare Weekly Menus 15 days prior
to Start of Red month. Menus
should be aligned to minimize usage
of Cabbage. Other Seasonal
Vegetables should be used.
Cabbage foogath
Cabbage Poriyal
Cabbage Masala
Aloo Cabbage
Cabbage in Salads or Mix Veg
Take off menus if possible.
Else reduce use with very careful sorting/cutting.
Saline water treatment.
Lady Finger Dec ToApr
Avoid till april end.
Start featuring back in the menus
from May 15th after Carefully
monitoring the price and quality.
Till May 15th - Avoid dishes like Bhindi
Masala, Bhindi do piaza and Bhindi
kurkuri
Take off menus if possible.
Else reduce use with very careful sorting/cutting.