HACCP Chlorine Tablets for Disinfecting Soft-Skinned Vegetables & Fruits — 20 Tablets

HACCP tablets are used for disinfecting soft-skinned, non-peelable vegetables and fruits. Dissolve one HACCP tablet in 20 liters of water to obtain a chlorine concentration of 50 ppm. Soak the vegetables and fruits and allow the recommended contact time of 10 minutes.

HACCP tablets — ST14 food disinfection tablets 3.25 g/tablet.

HACCP tablets — ST14 are pork-fat free.

HACCP tablets — ST14 are effective against vegetative bacteria (Salmonella typhi...).

HACCP tablets — ST14 are effective against lipophilic viruses (hepatitis C, hepatitis B, influenza viruses).

HACCP tablets — ST14 are effective against fungi.

Usage Instructions:

For salads, vegetables, and dishes that cannot be peeled:

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

2- One tablet per 20 liters of water with a recommended contact time of 10 minutes while immersing the salads in the solution.

3- After disinfection, lift the salads and shake with fresh water then transfer to a clean, dry tray and store in an appropriate place.

4- HACCP tablets — ST14 — it is preferable not to rinse after disinfection unless the food is consumed within less than 2 hours, in which case it must be consumed after washing with clean, fresh drinking water.