Policy 1A – Preparation of High-Risk Food (Category 2) (Cont'd)
PRODUCE, SALAD, FRUITS, INGREDIENTS, GARNISHES ➢ All fresh produce meant for RTE must be thoroughly cleaned before disinfecting,
All Fruits & Vegetables Soak 5 minutes
➢ Salads, vegetables and fruits to be eaten raw are to be washed, trimmed and then sanitized. ➢ Once sanitized, vegetables and fruits are to be properly covered, handled in the cold kitchen or cold holding or according to similar operating
All Berries Spray & stay 5 minutes
Dilution / Concentration 50 PPM Chlorine
hygiene procedures. (See Cutting Board Flow Chart)
*Chemical usage must comply with local laws and regulations and supplier instructions. ** Container / Sink for sanitizing purpose must be cleaned & sanitized before & after usage.
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