Prepsaf Fruit Salad & Vegetable Wash

Prepsaf tablets quickly make salad, fruit & vegetable produce safe to use in Catering, Sandwich making and where the consumption of the produce is delayed such as in In-Flight Catering.  Kills all food poisoning bacteria fast without undue taint.  QAC free and safe in food contact. If you only need a few tubs, you buy here from our online shop….

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Description

Prepsaf ® – For use in non-peelable salad, fruit & vegetable washing.

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

TOP TIP:  Pre-dissolve Prepsaf tablets in a little warm (not Hot) water – 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. Ensure produce is completely submerged.  Agitate 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 <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).

Some produce, which is grown under heavily contaminated conditions, i.e. cress, peppers, requires the solution strength to be doubled.

 

In-Flight Catering or where storage of Fresh Produce is Required for >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. Ensure produce is completely submerged.  Agitate 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.

Some produce, which is grown under heavily contaminated conditions, i.e. cress, peppers, requires the solution strength to be doubled.

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

 

DISINFECTION OF SALADS, VEGETABLES, NON PEELABLE FRUIT

3.2g (1.7g NaDCC) Prepsaf Tablets

FRUIT, SALAD & VEG WASH DOSING CHART

CATERING:  Where there is only a short period of time between preparation and consumption of the food.             ppm=Parts Per Million
No of tablets per 40 Litre water Gives available chlorine of: Suggested Contact Time:
1 25 ppm 15 mins & rinse
2 50 ppm 10 Mins & rinse
3 75 ppm 5 Mins & rinse
IN FLIGHT CATERING & THE SANDWICH MAKING INDUSTRY:  Where there is a lengthy time lapse between preparation and consumption.  (No rinse required)
2 50 ppm 15 mins & air dry
4 75 ppm 10 Mins & air dry
6 150 ppm 5 Mins & air dry

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:

Hard Surface Disinfection post cleaning:  1 tablet in 5 litres of water to give 200 ppm.  Wipes surfaces after cleaning & leave min 3 minutes, allow to air dry or use clean paper towels.

 

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