Mesures que cal tenir en compte per al rentat de fruita i hortalisses que es consumeixen crues: l'ús de l'hipoclorit de sodi
Abstract
Different elements to be considered in the process for disinfection of fruit and vegetables in the framework of mass catering are evaluated. The current legal framework and risk/benefit relationship is also taken into account. Finally, in order to guarantee food safety to consumers, the following guidelines are established: • Select suppliers and check the quality of fruits and vegetables supplied. • Food handlers should observe good hygienic practices when handling fruit and vegetables. • If possible, fruits and vegetables should be washed directly under running tap water. Fruits and vegetables should be rinsed well and then refrigerated. • If piece-by-piece or leaf-by-leaf washing is not possible, after running water washing, immersion in sodium hypochlorite solution that is suitable for disinfecting water for human consumption. Concentration indicated by the product instructions must be applied, but 5 minutes of immersion must not be exceeded. • Fruits and vegetables are cut later on to prevent fluids from increasing the amount of water organic matter. • They must be properly rinsed, and refrigerated if not used immediately.
Keywords
Catering; Fruits and vegetables; Hypochlorite
Bibliographic citation
Albó JA, Farré-Rovira R, Garriga-Turón M, Mariné-Font A, Rodríguez-Jerez J, Castell-Garralda V, et al. Mesures que cal tenir en compte per al rentat de fruita i hortalisses que es consumeixen crues: l'ús de l'hipoclorit de sodi. Barcelona: Agència Catalana de Seguretat Alimentària, 2018.
Audience
Professionals
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