SaniFood - Fruit & Vegie Sanitiser

SANIFOOD – FRUIT & VEGETABLE SANITISER

Food-Safe Produce Sanitising for Cleaner, Safer Fresh Produce

SANI-FOOD is a professional-grade fruit and vegetable sanitiser designed to help reduce harmful bacteria and improve hygiene during produce preparation.

Its antimicrobial formula helps reduce common foodborne pathogens including E. coli, Listeria and Salmonella in produce wash water, providing an effective sanitising step beyond washing with water alone.

SANI-FOOD works in just 5 minutes with no rinse required, making it an efficient solution for commercial kitchens, food preparation areas and food processing environments.

Ideal for sanitising:
✓ Fresh fruit
✓ Vegetables
✓ Salad ingredients
✓ Whole produce
✓ Further processed produce

Why choose SANI-FOOD?

• Helps reduce harmful microorganisms on fresh produce
• Effective against common foodborne bacteria including E. coli, Listeria and Salmonella
• Works in only 5 minutes
• No rinse required when used according to approved guidelines
• Helps control spoilage organisms in produce wash water
• Designed for food service and food manufacturing environments
• Supports HACCP food safety procedures

Why sanitising produce matters:
Raw fruit and vegetables can carry microorganisms from growing, harvesting, transport and handling. Using SANI-FOOD as part of an overall food safety program helps reduce microbial risks and supports safer food preparation practices.

Directions for Use:

Preparation:

• Ensure produce is clean, undamaged and pre-cooled before sanitising.
• Pre-wash produce in clean water to remove excess dirt and soil.
• Always follow workplace safety requirements when preparing chlorine-based solutions.

Preparing a SANI-FOOD Sanitising Solution:

Prepare a fresh solution before use. Do not store prepared solution.

100ppm Sanitising Solution:

• 1 litre water: Add 3ml SANI-FOOD
• 5 litres water: Add 15ml SANI-FOOD
• 10 litres water: Add 30ml SANI-FOOD
• 50 litres water: Add 150ml SANI-FOOD

(Optional: Add Sodium Lauryl Sulfate wetting agent if required.)

Application:

1. Add washed produce to the sanitising solution.
2. Agitate to ensure all surfaces are fully wet.
3. Soak for 5 minutes.
4. Do not rinse if the final chlorine residue complies with applicable food safety requirements.
5. Dispose of used sanitising solution according to local requirements.

For best results, regularly test chlorine concentration levels and maintain appropriate records as part of your food safety procedures.