Technical reference
Fresh produce can carry from the field, from handling and from wash water, and raw-eaten produce has no kill step. A wash reduces the load on clean produce. It doesn't make dirty produce safe and can't replace cooking.
A works on what it can reach. Crevices, damaged tissue and soil can shield organisms, and organic matter in the sink can use up the active ingredient. That's why cleaning comes first, damaged parts are removed and strength is checked rather than assumed.
Parameters
| Hazards | Biological: bacteria, viruses, parasites. Chemical: residue. Physical: soil, grit, insects |
|---|---|
| First wash | Clean, cold, potable water |
| Chemical wash | Where local rules permit, with a product approved for food contact |
| Concentration and contact time | As on the product's label; no single figure applies to all products |
| After the wash | Date or day marked, covered, refrigerated |
| Failed strength | Fix the solution and deal with produce already through it |
Records that prove it
- Date and item
- Concentration result, against the label's range
- Soak time
- Action taken on a failure
- Who did it and who verified it
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.
Law and practice
| Control | Australia | New Zealand | Singapore | Malaysia | In practice |
|---|---|---|---|---|---|
| Sanitising produce | Potable water. No figure in the Code. | No figure read. | No figure read. | No figure read. | Methods aren't interchangeable, so each needs its own : 3 or below for 60 seconds with one acid product, 50 to 100 ppm chlorine for 5 minutes, and dilution with 90 seconds' contact. Classified as a CCP, an OPRP or a prerequisite, depending on the plan. |
Law as read in the authority library between 14 October and 4 November 2026. In practice: food safety programmes read across hotels, clubs, venues, healthcare, manufacturing and airline catering, with no business named. A common practice isn't proof that a is safe or lawful where you are.