Description

Prepsaf ^® – For use in Non-Peelable Salad, Fruit and Vegetable washing.

Prepsaf Tablets dissolve rapidly in potable water to make a fast acting salad, fruit and vegetable wash solution.

TOP TIP: Pre-dissolve tablets in a little warm (not hot) water because this will halve the dissolution time compared to typical tap water temperature.

Guidelines for the preparation of 3.2g Prepsaf tablets for washing salads, vegetables and non-peelable fruit.

Where Fresh Produce is consumed within 24 Hours of washing:

1. Remove as much dirt and debris from the vegetables and fruit as possible by thoroughly rinsing in cold fresh drinking water.
2. Prepare the Prepsaf solution by adding the appropriate quantity of tablets to the recommended volume of water to give the required amount of free available chlorine in solution according to the recommended contact time*. Where possible, try to ensure that the temperature of the rinse water is greater than that of the fresh produce (ideally 10°C higher). In practice potable tap water from the mains supply is satisfactory.
3. Add the salad, vegetables or fruit to the solution for the recommended contact time, while ensuring that the produce is completely submerged. Agitate the produce to remove excess air bubbles.
4. Fruit or vegetables should be eaten as soon as possible after washing. It is preferable not to rinse after washing, except where the food will be consumed in less than 2 hours, in which case rinse with clean, fresh potable drinking water.  If storage is required, remove the produce from solution and shake off excess liquid.  If possible, spin dry. Place in a sealable polythene bag or an equivalent air-tight container and store under refrigerated conditions at 4 to 8°C for as short a period as possible (<24 hours).

*See dilution table below

In-Flight Catering or where storage of Fresh Produce is required for less than 1 day:

1. Remove as much dirt and debris from the vegetables and fruit as possible by thoroughly rinsing in cold fresh drinking water
2. Prepare the ECT solution by adding the appropriate quantity of tablets to the recommended volume of water to give the required amount of free available chlorine in solution according to the recommended contact time*. Where possible, try to ensure that the temperature of the rinse water is greater than that of the fresh produce (ideally 10°C higher). In practice potable tap water from the mains supply is satisfactory.
3. Add the vegetables or fruit to the solution for the recommended contact time, while ensuring that the produce is completely submerged. Agitate the produce to remove excess air bubbles.
4. Remove from solution and rinse with potable water. Shake off as much excess water as possible from the produce.  If possible, spin dry.  Place on clean dry trays and store under refrigerated conditions at 4 to 8°C for as short a period as possible.
5. Immediately before use, remove the fresh produce from storage and rinse with potable water.

*See dilution table below

Additional information for fruit and vegetable handling guidance has been provided by the Sandwich and Salad Association (Appendix 2,  2001).

Disinfection of Salads, Vegetables and Non Peelable Fruit

• *ppm=Parts Per Million
• Some produce grown under heavily contaminated conditions, like cress and peppers, requires the solution strength to be doubled.
• Unlike liquid sodium hypochlorite solutions which contain up to 17% slat fort stabilising the fluid, Chlorination is virtually taint free if the produce is shaken dry or rinsed prior to use.  

Catering Hard Surface Sanitising Guidelines:

1. Remove loose debris with a clean, loosely folded cloth.
2. Wash with a hot neutral detergent solution and cloth. Also using an abrasive nylon pad may be useful.
3. Rinse with hot water and a clean cloth.
4. Dissolve one Prepsaf Tablet in 2 litres of water, to achieve a solution strength of 500ppm.
5. Thoroughly wet the cleaned surface with the disinfecting solution by the most suitable means, e.g. trigger spray or disposable cloth.
6. Leave wet for a minimum of 5 minutes. (Providing the surface is thoroughly clean this is sufficient contact time for positive disinfection.)
7. Rinse off with fresh, clean water.
8. Allow to air dry or use disposable paper towel.

Technical Information:

Hypochlorous acid (HOCl or HClO) is a weak acid that forms when chlorine dissolves in water. It also partially dissociates, forming hypochlorite, ClO⁻.  HClO and ClO⁻ are oxidisers, and the primary disinfection agents of chlorine solutions.

CAS: 2893-78-9     EC/EINECS No.: 220-767-7     Export Tariff: 3808 942090

NOTE: All of the above information is offered without any implied warranty or indemnity.  The user should satisfy themselves that the product is used in accordance with local guidelines and instructions.