HACCP Chlorine Tablets for Disinfecting Soft-Skinned Vegetables and Fruits

HACCP Chlorine Tablets for Disinfecting Vegetables and Fruits - 500 grams

HACCP tablets are used to disinfect soft-skinned vegetables and fruits that cannot be peeled.

Dissolve one HACCP tablet in 20 litres of water to obtain a chlorine concentration of 50 ppm.

Soak the vegetables and fruits and leave for the recommended contact time of 10 minutes.

HACCP - ST14 tablets for food disinfection, 500 grams / about 62 tablets.

HACCP - ST14 tablets are free of pork fat.

HACCP - ST14 tablets are effective against vegetative bacteria (Salmonella typhi, etc.).

HACCP - ST14 tablets are effective against lipid-coated viruses (hepatitis C, hepatitis B, influenza viruses).

HACCP - ST14 tablets are effective against fungi.

Directions for use:

For salads, vegetables, and dishes that cannot be peeled

1- Rinse the salads with cold water to remove germs and residues.

2- One tablet per 20 litres of water with a recommended contact time of 10 minutes, with the salads immersed in the solution.

3- After disinfection, lift out the salads, rinse them with fresh water, then transfer them to a clean, dry tray and store in a suitable place.

4- It is preferable not to rinse HACCP - ST14 tablets off after disinfection unless the food is consumed within less than two hours, in which case it should be eaten after washing with clean, fresh drinking water.