Cleaning & sanitation
Washing ready-to-eat produce
RequirementRef. FSSAI-FSE-CLN-003
In plain language
Fruits and vegetables that will be served raw or ready-to-eat need a chlorinated-water wash (50 ppm) before cutting or serving, not just a plain water rinse.
Official text
“Uncooked, ready-to-eat fruits & vegetables should be washed with 50 ppm chlorinated water before cutting, peeling or serving.”
What to do
Set up a wash station with 50 ppm chlorinated water (test strips available cheaply) for raw produce that will be served ready-to-eat.
What inspectors look for
Chlorine test-strip readings; wash-station photo
Add this to your restaurant's checklist
Track this requirement, keep the proof in one place, and get reminded when it needs attention.
More in Cleaning & sanitation
SabSet maps requirements for clarity. Always confirm against the official source; professional advice may be appropriate.