Southeastern U.S. Vegetable Crop Handbook - 2022 - 314

DISEASE CONTROL
TABLE 3-51. BASIC CLEANING AND SANITIZING PROCEDURES FOR FOOD CONTACT SURFACES
Step
Purpose
Remove dirt
and debris
Clean
Rinse
Sanitize
Remove all loose soil and food residue.
Further removal of soil and food residue to assure effective sanitizer
use and prevent the formation of biofilms.
Remove detergent and soil/food residue.
Reduction of microbial levels.
Note that sanitizers and disinfectants are not the same. Disinfectants will eliminate
all the organisms listed on the product label, which often includes not only bacteria,
but viruses and fungi, as well. Disinfectants are not generally used for food-contact
surfaces because they can leave harmful chemical residues and corrode equipment
over time. Sanitizers are formulated to be used on food and food contact surfaces.
Both sanitizers and disinfectants are considered antimicrobial pesticides and, therefore,
regulated by the U.S. Environmental Protection Agency (EPA). Following the
label is required by law. The label will typically provide information on how the chemical
should be handled and whether the chemical and the concentration is meant to
be used on food-contact surfaces. This information can also be found on the EPA
Pesticide Product Labeling System (PPLS) website: https://www.epa.gov/pesticide-labels/pesticide-product-label-system-ppls-more-information
by searching
the chemical product with the EPA registration number found on the label.
Implementation
This could include either the use of clean water or physical removal of soil using
brush or broom; avoid the use of high-pressure sprayers to prevent spreading dirt
and microorganisms through the air onto additional surfaces.
Use an appropriate detergent for the type of soil that needs to be removed.
Use clean water.
Apply a sanitizer approved for use on food contact surfaces following the instructions
on the label.
Verifying and maintaining the correct concentration of a sanitizer is key to effectively
reducing microbial levels on surfaces and in wash water. For more information on
using chlorine and peroxyacetic acid for fruit and vegetable washing and packing,
visit:
How to Use and Monitor Chlorine (Sodium/Calcium Hypochlorite) in Fruit
and Vegetable Wash water and on Equipment and Food Contact Surfaces
https://extension.tennessee.edu/publications/Documents/SP798-A.pdf
Using Peroxyacetic Acid (PAA) in Fruit and Vegetable Washing and
Packing
https://extension.tennessee.edu/publications/Documents/SP798-B.pdf
TABLE 3-51 A. WATER, PRODUCE, AND EQUIPMENT SANITATION (cont'd)
The trade names listed are intended to aid in identification of products and are intended neither to promote use of specific trade names nor to discourage
use of generic products. Target rate and formulation are based on current EPA Pesticide Product Label. Make sure to read the product label before
preparing any sanitizer solution for the designated use.
Medium/Sanitizer
calcium hypochlorite
(Aquafit, ECR aquachlor, PPG
Calcium Hypochlorite tablets)
chlorine dioxide
(ProOxine, Anthium Dioxcide,
Adox 750)
chlorine gas (99.9%)
hydrogen peroxide +
peroxyacetic acid
(BioSide HS)
(PAA Sanitizer FP)
(Perasan A)
(SaniDate 5.0)
(StorOx 2.0)
(Tsunami 100)
(Victory)
(VigorOx 15 F&V)
(Maguard 5626)
Contact time
(seconds)
120
Rate of Material to Use
Target Rate (ppm)*
25 to 400 chlorine
Formulation
WASH WATER, DUMP TANK WATER, OR VEGETABLE WASH WATER **
Varies between
commodities
10 to 20
3 to 5 chlorine
Varies between
products; see product
labels.
-
Contact supplier for rates.
Sanitizing solution: 1 oz/200 gal to make a solution of 25 ppm
available chlorine. A second wash is required.
Maintain water pH between 6.0 and 10. Restricted to large operations.
Requires automated and controlled injection systemzs.
Wear PPE during preparation and handling. After treatment of
fruits and vegetables follow with a clean water rinse.
NOTE: Chlorine dioxide is explosive.
Restricted to very large operations. Requires automated and
controlled injection systems. Regulated by both the EPA (water)
and FDA (food contact surfaces).
Contact times vary depending on the governing sanitary code. Post-sanitation rinse is not necessary.
1 fl. oz/16.4 gal
60
45
60
45
30 to 180
90
90
-
30
80 peroxyacetic acid
88 to 100 peroxyacetic acid
30 to 300 peroxyacetic acid
27 to 96 peroxyacetic acid
26 to 93 peroxyacetic acid
80 peroxyacetic acid
30 to 80 peroxyacetic acid
(foodborne pathogens)
45 peroxyacetic acid
(foodborne pathogens)
28 to 90 peroxyacetic acid
3 to 3.5 fl. oz/16 gal
0.6 to 6 fl. oz/10 gal
59.1 to 209.5 fl. oz/
1,000 gal
1.5 to 5.4 fl. oz/10 gal
6.7 fl. oz/100 gal
1 fl. oz/16.4 gal
0.54 fl. oz/16 gal
60 to 195 fl. oz/
1,000 gal
* Recommendations for active/available forms.
** Recommendations are for clean water only. Always wash off organic debris and soil with water prior to sanitizing. Rates and contact time are dependent on surface type.
314
2022 Vegetable Crop Handbook for Southeastern United States
Method, Schedule, and Remarks

https://extension.tennessee.edu/publications/Documents/SP798-A.pdf https://www.epa.gov/pesti https://extension.tennessee.edu/publications/Documents/SP798-B.pdf

Southeastern U.S. Vegetable Crop Handbook - 2022

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