FREQUENT QUESTIONS

1. Why wash them? HOW TO SAFELY DISINFECT

They grow in the soil, they are easily FRUITS AND VEGETABLES
contaminated, many are consumed raw,
therefore they are not decontaminated by  Wash your hands first
cooking.
 Just use cold water
 Larvae
 Worms
 don't forget to be thorough
 Microbes  consider applying baking soda
 insects  dry the products well otherwise
 Pesticides you will not eat them
 Herbicide
 Land
immediately
When you wash your food you reduce diseases
caused by viruses and bacteria

2. What is the importance of disinfecting

food?
The importance of cleaning and disinfection
in the Food Industry. Cleaning and
disinfection represent operations aimed at
combating the proliferation and activity of DOSAGE FOR THE DISIFECTANT
microorganisms that can contaminate food
and cause its deterioration.
SOLUTION (MINSA)
3. Why is disinfection important? FOR FRUITS AND VEGETABLES THAT ARE NOT
EATEN WITH THE PEEL:
Disinfection and cleaning are essential
to prevent the contagion and  Use a 0.1% bleach solution.
transmission of diseases. It is essential  Rub the food with a cloth moistened
to maintain hygienic conditions in our with the prepared solution.
homes and workplaces to mitigate the
effects of bacteria and viruses. FOR LEAFY GREEN VEGETABLES AND FRUITS
SUCH AS STRAWBERRIES, GRAPES, AMONG
OTHERS FOR DIRECT CONSUMPTION, EVEN WITH
THE PEEL :
 Use a bleach solution at a concentration of
50 ppm
 Let the food soak for 2 minutes in the
solution.
 Rinsing is not required, however, you could
use drinking water.
4. WHAT DOES BPM INCLUDE ? DOSAGE FOR THE DISIFECTANT SOLUTION
Good Manufacturing Practices (GMP) are the (MINSA)
officially established standards that currently
regulate food processing plants in particular,  Use 3 drops of bleach for every liter of
regarding manufacturing procedures, cleaning
water .
and disinfection, and personal hygiene.
 Let the fruits and vegetables rest for 30 minutes
 For vegetables, leave them in solution for 5
minutes and rinse with clean
consuming them.
water before
WASHING AND
 For vegetables, leave them in solution for 5
minutes and rinse with clean water before DISINFECTION OF
consuming them.
FRUITS AND
VEGETABLES.

5. WHAT SHOULD A BPM MANUAL

CONTAIN?
The GMP manual is the document that contains
the procedures, instructions and records that
describe the set of appropriate practices to be
carried out, established by the manufacturer or
other competent bodies, in the different
operations carried out in the establishment in
order to ensure The right one.
6. WHAT IS THE SAFETY OF FRUITS
AND VEGETABLES?
Safety is the characteristic of foods that are
consumed fresh (fruits and vegetables) of not
causing harm to the health of consumers due to
the effect of any physical, chemical or
microbiological contaminant.