WORKING INSTRUCTION
(NORTH POLESTAR ALIANCE SDN. BHD) 880342-P
Title WASHING VEGETABLE AND FRUIT
Document Issued of
OB/WI-001 Revision R-00 25/10/2024
No. Date
Objective:
To ensure all vegetables and fruits are properly washed to reduce contaminants, pesticide residues,
and pathogens using filtered water and salt.
Scope:
Applicable to all vegetables and fruits used in food preparation.
Materials Needed:
1. Filtered water
2. Food-grade salt
3. Large clean containers or basins
4. Clean and sanitized scrubbing brush (for vegetables with thick skin, like potatoes)
5. Clean drying area or drying cloths
Procedure:
1. Preparation of the Washing Solution:
o Fill a clean basin or container with filtered water.
o Add 1 tablespoon of salt per liter of water. Stir until the salt dissolves completely.
2. Sorting and Preparing the Produce:
o Sort vegetables and fruits to remove any visibly spoiled or damaged items.
o For vegetables with thick or rough skins, consider scrubbing them lightly with a
sanitized brush to help remove dirt and residues.
3. Soaking:
o Place the vegetables and fruits into the basin with the salt solution.
o Allow them to soak for 5–10 minutes to ensure thorough cleaning and reduction of
any surface bacteria.
4. Rinsing:
o Remove the vegetables and fruits from the saltwater solution.
o Rinse them thoroughly under running filtered water to remove any residual salt and
loosened dirt.
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WORKING INSTRUCTION
(NORTH POLESTAR ALIANCE SDN. BHD) 880342-P
Title WASHING VEGETABLE AND FRUIT
Document Issued of
OB/WI-001 Revision R-00 25/10/2024
No. Date
5. Drying:
o Place the washed produce in a clean drying basket to drain excess water.
o Once excess water is drained, transfer the basket containing the produce back into
the chiller for further drying and storage until ready for use.
o Ensure the basket is positioned in the chiller to allow proper airflow around the
produce for effective drying.
6. Recording Data:
o Immediately after washing, record all relevant information in the Vegetable and
Fruit Washing Record. This includes the date, time, type and quantity of produce,
preparation details, soaking time, and any additional observations.
o The record must be filled out accurately and signed by the responsible staff member.
Cleaning Up:
Discard the used saltwater solution after each wash to avoid contamination.
Clean and sanitize the basin, brush, and any tools used in the process.
Safety Notes:
Always ensure that hands and tools are properly washed and sanitized before handling
produce.
Use only food-grade salt in the wash solution.
Frequency:
This procedure should be followed every time vegetables and fruits are prepared for washing.
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