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Foodsaf Salad Wash

Foodsaf Salad Wash tablets are used throughout the world by the catering industry to meet HACCP guidelines which require that all raw fruits and vegetables are thoroughly washed with suitable sanitisers before preparation.

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Why Foodsaf

Foodsaf Salad Wash tablets are suitable for disinfection of salads, vegetables and non-peelable fruit, as well as food preparation surfaces and equipment. Foodsaf Salad Wash tablets are recognised and proven as an effective, highly convenient and safe food disinfectant, based on the dry chlorine donor, Sodium Dichloroisocyanurate (NaDCC).

Foodsaf Salad Wash tablets can also be used for a variety of food service disinfection applications including floors, surfaces, tiles and cloths.

In the UK 76% of the fresh produce industry uses Chlorine for washing organic produce demonstrating the widespread acceptance of chlorine-based disinfectants for food disinfection.

Benefits

Kills harmful bacteria, including e.coli, salmonella and listeria
Economic - accurate and easy measurements
Extends the life of salads by reducing food spoilage organisms
Versatile - wide range of disinfecting purposes in and around the kitchen
Non-tainting - does not adversely affect the appearance of the produce
Can also be used on walls, tiles, floors, cutlery, crockery, glassware and cloths

Technical Information

Formats

Usage

Composition - Ingredients

Dilution Rates - 1g Tablets

Dilution Rates - 3.25g Tablets

Handling and storage

Data Download

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Name	EC No.	CAS No.	Content (%)
Troclosene Sodium	220-767-7	2893-78-9	30 - 60
Adipic Acid	204-673-3	124-04-9	15 - 30
Sodium Bicarbonate	205-633-8	144-55-8	10 - 25
Sodium Carbonate	207-838-8	497-19-8	0 - 10

Purpose	Concentrate (ppm)	Contact time (minutes)	No of tablets	Volume of water
In-flight or sandwich industry (prolonged period between preparation and consumption)	150	5	3	5 litres
	100	10	2	5 litres
	50	15	1	5 litres
General catering (short period between preparation and consumption)	75	5	3	10 litres
	50	10	1	5 litres
	25	15	1	10 litres
Food preparation surfaces	250	3 mins	1	1 litre
Dishcloths, mops	60	Soak for 1 hour	3	12 litres

Purpose	Concentration (ppm)	Contact time (minutes)	No of tablets	Volume of water
In-flight or sandwich industry (prolonged period between preparation and consumption)	150	5	2	13 litres
	100	10	1	10 litres
	50	15	1	20 litres
General catering (short period between preparation and consumption)	75	5	1	13 litres
	50	10	1	20 litres
	25	15	1	40 litres
Food preparation surfaces	250	3 mins	1	4 litres
Discloths, mops	60	soak for 1 hour	3	17 litres