HACCP Chlorine Tablets for Sanitizing Soft-Skinned Fruits & Vegetables — 15 Tablets

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

HACCP – ST14 Tablets for Food Sanitization: 3.25 g/tablet.

HACCP – ST14 tablets are pork-fat free.

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

HACCP – ST14 tablets are effective against lipophilic viruses (Hepatitis C, Hepatitis B, influenza viruses).

HACCP – ST14 tablets are effective against fungi.

Instructions for use:

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

1- Rinse salads with cold water to remove debris and residue.

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

3- After sanitizing, lift the salads, drain them in fresh potable water, then transfer to a clean, dry tray and store in a suitable location.

4- HACCP – ST14 tablets: rinsing after sanitizing is not preferred, unless the food is consumed within less than 2 hours — in that case, it must be washed with clean fresh drinking water.