Produce Sanitizer Solution Preparation

Subject: Produce Sanitizer Solution Preparation

What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

When preparing produce sanitizer solution, all employees must:

• Follow peracetic acid (PAA) sanitizer solution concentration recommendations when preparing sanitizer solution for fruits and vegetables (refer FIC Sanidate FD PPM Chart)

• Fill sanitizer bay(s) of three bay sink with clean tap water as instructed

• Add food grade citric acid to water as instructed, to bring pH to adequate level for effective sanitizer use.

• Add SaniDate 15.0 (peracetic acid or PAA) sanitizer as instructed

  • Using a digital thermometer, measure and record temperature of sanitizer solution (refer to SOP - Monitoring Produce Wash Water Temperature)

  • Using a PAA Indicator Strip, measure and record sanitizer solution concentration as instructed (refer to SOP - Monitoring Produce Sanitizer Solution Concentration)

  • Using a pH indicator test strip, measure and record pH of sanitizer solution (refer to SOP - Monitoring Produce Sanitizer Solution pH)

  • Record results on the Produce Wash Water Log

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate produce washing practices for employees.

• Team leaders will monitor that produce sanitizer solution concentration measurement is conducted as needed during all hours of operation.

How should problems be fixed?

• Team members will drain produce sanitizer solution that is below the manufacturer’s recommendation for the produce being sanitized, rinse the sink clean of physical contaminants, and refill with clean produce sanitizer solution.

• Team leaders must immediately re-train and counsel employees who improperly or inadequately monitor produce sanitizer solution concentration.

• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

• Produce Wash Water logs.

Created(Date): 7/31/17

By: Ryan Hamilton, Food Hub Lab Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator