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dc.contributorDepartament de Salut
dc.contributor.authorAlbó, Joan A.
dc.contributor.authorFarré-Rovira, Rosaura
dc.contributor.authorGarriga-Turón, Margarita
dc.contributor.authorMariné Font, Abel
dc.contributor.authorRodríguez-Jerez, José
dc.contributor.authorCastell-Garralda, Victòria
dc.contributor.authorVidal-Carrou, M. Carmen
dc.date.accessioned2019-04-01T12:01:51Z
dc.date.available2019-04-01T12:01:51Z
dc.date.issued2018-04
dc.identifier.citationAlbó 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.
dc.identifier.urihttp://hdl.handle.net/11351/3956
dc.descriptionCatering; Fruits and vegetables; Hypochlorite
dc.description.abstractDifferent 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.
dc.language.isocat
dc.publisherAgència Catalana de Seguretat Alimentària
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceScientia
dc.subjectAliments - Manipulació
dc.subjectHortalisses - Indústria i comerç - Aspectes higiènics
dc.subjectHipoclorit sòdic
dc.subject.meshFood Handling
dc.subject.meshSodium Hypochlorite
dc.subject.meshVegetables
dc.subject.meshFruit
dc.titleMesures que cal tenir en compte per al rentat de fruita i hortalisses que es consumeixen crues: l'ús de l'hipoclorit de sodi
dc.typeinfo:eu-repo/semantics/report
dc.subject.decsmanipulación de alimentos
dc.subject.decshipoclorito sódico
dc.subject.decsverduras
dc.subject.decsfrutas
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.audienceProfessionals
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess


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