Clean Water:

Wash Water

Use potable water for all produce and processing-surface washes to reduce the possibility of chemical, biological, or physical contamination.

Maintain clean water in produce washing tanks by changing and sanitizing the water regularly.

Chlorinate wash water as appropriate (other approved disinfectents can be used as well). Monitor chlorine levels and maintain them between 50 and 200 ppm, according to crop chlorine tolerance. Typical contact time is 1 - 2 minutes. Maintain water pH at 6.0-7.0. Provide final rinse if required by disinfectant label instructions.

Use only FDA-approved disinfectants. Read and follow all label instructions.

Do not allow tank water temperatures more than 10°F cooler than produce temperature, because cold-tolerant pathogens can be drawn from the water into the produce interior through the stem if wash water is too cold.