HACCP Chlorine Tablets for Disinfecting Vegetables and Fruits - 500 g

HACCP tablets are used for disinfecting soft-skinned and non-peelable vegetables and fruits.

Dissolve one HACCP tablet in 20 liters of water to obtain a chlorine concentration of 50 parts per million.

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

HACCP – ST14 tablets for food disinfection 500 g / approximately 62 tablets.

HACCP – ST14 tablets are pork fat-free.

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

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

HACCP – ST14 tablets 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, remove the salads, rinse with fresh water and transfer to a clean dry tray and store in an appropriate place

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