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SOP - Vegetable

This document provides standard operating procedures for receiving and cleaning high risk vegetables to ensure they are received fresh and safe and the proper cleaning methods are followed. It describes the visual quality checks and cleaning processes that should be conducted for various vegetables like beans, cauliflower, ladyfinger, eggplant, cabbage, tomato, and broccoli to segregate contaminated products and remove dirt, worms, or other foreign materials before preparation. The goal is to prevent foodborne illness by properly handling and cleaning vegetables that are highly perishable and can be a source of pathogens if not processed correctly.

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Boopathi Chinnadurai
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2K views

SOP - Vegetable

This document provides standard operating procedures for receiving and cleaning high risk vegetables to ensure they are received fresh and safe and the proper cleaning methods are followed. It describes the visual quality checks and cleaning processes that should be conducted for various vegetables like beans, cauliflower, ladyfinger, eggplant, cabbage, tomato, and broccoli to segregate contaminated products and remove dirt, worms, or other foreign materials before preparation. The goal is to prevent foodborne illness by properly handling and cleaning vegetables that are highly perishable and can be a source of pathogens if not processed correctly.

Uploaded by

Boopathi Chinnadurai
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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SOP – HIGH RISK Vegetable receiving

& cleaning
SOP
What is an SOP?
A Standard Operating Procedure is a written document or instruction detailing all steps and
activities of a process or procedure. There are some practices that have been recognized as
the only way to do certain things, at least within that organization.

Why an SOP on Vegetable Receiving and Cleaning Methods?


Vegetables are highly perishable commodities that can easily spoil or deteriorate during
produce handling along the supply chain from the producer to the final retailer. Fresh
produce spoilage and deterioration often result in rapid decay and thus in product loss for
human consumption.

Majority of the food incidents were associated with worms/insects. Vegetables used for
preparations have been identified and confirmed as a significant source of these pathogens.

Purpose of this SOP:


To ensure that all vegetables is received fresh and safe when it enters the foodservice
operation and to ensure the right methods are followed for segregation and cleaning.

2–
BEANS
COLOUR / ODOUR
Bright green in colour. Mid green skin and flesh; pale green
seeds, plump, well formed pods, oval to round in cross section,
small immature seeds inside pods. Free from foreign matter.

TEXTURE / CONSISTENCY
Firm & straight, even color without blemishes, Should be tender
& crisp enough to snap when dent. Firm, Crisp and juicy pods
that snap easily when bent.
Sample of visual appearance of the
product on receiving
OTHER REMARKS
Fungus formation is very fast.

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or signs
of infestation on the surface as they are likely to be the
carrier of worms/foreign matters.
•Cut the tips of beans.
•Submerge in water and rinse thoroughly.
•Cut according to the size of preparation. Visible checks for worms (FB) &
infected products to be discarded

3–
CAULIFLOWER
COLOUR / ODOUR
Bright white flower with one layer of fresh green leaves.

TEXTURE / CONSISTENCY
No foreign matter; not clumped or matted. With firm crisp cuts; no
off odours or tastes. Domed head or compact florets, cut flat at base.

MAJOR DEFECTS
with obvious live insects.
Sample of visual appearance of the
product on receiving
METHOD OF CLEANING BEFORE PREPARATION
•Segregate and discard product with visible holes or signs of
infestation on the surface as they are likely to be the carrier of
worms/foreign matters.
•Discard the leafy portion, cut cauliflower curd into the cubical
pieces of required size.
•Submerge in hot water containing salt and turmeric for 15-30
min.
•Take out & check again for any foreign matter , rinse
thoroughly in plain water. Visible checks for worms (FB) & infected
products to be discarded

4–
Lady Finger (Bhindi / Okra)
COLOUR / ODOUR
Bright green in colour. Mid green to light green skin; light
green to cream coloured flesh and seeds.

TEXTURE / CONSISTENCY
Tender, full pods, not dry and shrivelled. Seeds should be
soft & white, uniform green in colour. Crisp texture

Sample of visual appearance of the


product on receiving

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or signs of
infestation on the surface as they are likely to be the carrier of
worms/foreign matters.
•Submerge in luke warm water and rinse thoroughly.
•Cut into small pieces round or longitudinal (best followed).
•Cross check again for any signs of foreign bodies.
•Use for preparation.
Visible checks for worms (FB) & infected
products to be discarded

5–
Brinjal - Baigan
COLOUR / ODOUR
Bright purple skin, darker in the centre and white at the
ends, green stem and calyx, cream to white flesh with
white seeds.

TEXTURE / CONSISTENCY
Spotless soft and shining skin, green top, heavy in size,
Free from worms or holes. Smooth, glossy skin; soft
flattened seeds embedded in flesh; short, clean- cut stem
retained, coarse, bristly calyx; free from foreign matter.
Sample of visual appearance of the products on
receiving

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or signs of
infestation on the
surface as they are likely to be the carrier of worms/foreign matters.
•Submerge in water and rinse thoroughly.
•Remove the leafy portion and cut into cubical pieces of required
sizes.
•Cross check again for any signs of foreign bodies, discard if any.
•Marinate in a warm water preparation of turmeric and salt for 15- Visible checks for worms (FB) &
30min. infected products to be discarded

6–
Cabbage
COLOUR / ODOUR
Dark green to yellowish green leaves depending on variety.

TEXTURE / CONSISTENCY
A firm well formed, compact heart of leaves Max 3-4 large outer
leaves. Free from foreign matter. Crisp juicy leaves.

MAJOR DEFECTS
with obvious live insects
Sample of visual appearance of the
product on receiving

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or signs
of infestation on the surface as they are likely to be the
carrier of worms/foreign matters.
•Remove the first two or three outermost leaflet.
•Cut into pieces of required sizes.
•Submerge in luke warm water, rinse properly and wash.
•Filter the excess water.
•Use for preparations. Visible checks for worms (FB) & infected
products to be discarded

7–
Tomato
COLOUR / ODOUR
Bright red color.

TEXTURE / CONSISTENCY
Mature but not over ripe and free from decay, little or no
green core, smooth without bruises. Thin, smooth skin,
firm, juicy flesh with flavour. No foreign smells or taste.

Sample of visual appearance of


the product on receiving

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or signs
of infestation on the surface as they are likely to be the
carrier of worms/foreign matters.
•Submerge in water, rinse properly and wash.
•For salads sanitize in 50ppm suma tablet solution ( 2tablet
in 30 litre).
•Rinse in running water.
•Use for preparations. Visible checks for worms (FB) &
infected products to be discarded

8–
Brocoli
COLOUR / ODOUR
Green/pale green

TEXTURE / CONSISTENCY
Firm and compact, tightly-grained, free of defects such as
stains or traces of frost. The buds must be fully closed. The
floral stem must be sufficiently tender and free of woodiness

Sample of visual appearance of


the product on receiving

METHOD OF CLEANING BEFORE PREPARATION


•Segregate and discard product with visible holes or
signs of infestation on the
surface as they are likely to be the carrier of
worms/foreign matters.
•Cut into pieces of required sizes.
•Immerse in warm water with salt for 10-20min.
•Rinse in running water.
•Use for preparations Visible checks for worms (FB) &
infected products to be discarded

9–

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