HACCP Chlorine Tablets for Sanitizing Soft-Skinned Vegetables and Fruits (10 Tablets)

HACCP tablets are used to sanitize soft-skinned vegetables and fruits that cannot be peeled. Dissolve one HACCP tablet in 20 liters of water to achieve a chlorine concentration of 50 ppm. Soak the vegetables and fruits and allow the recommended contact time of 10 minutes.

HACCP – ST14 food sanitizing tablets — 3.25 g/tablet.

HACCP – ST14 is free from pork derivatives.

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

HACCP – ST14 is effective against enveloped viruses (Hepatitis C, Hepatitis B, Influenza viruses).

HACCP – ST14 is 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 keeping the salads submerged in the solution.

3- After sanitizing, remove the salads, rinse with fresh water, and transfer to a clean, dry tray for storage in a suitable location.

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