Need For A Vegetable Washer

As the growing trend or consciousness of having rich nutrient based wholesome food is increasing, we sometime apply that technically and loose on the front that is so obvious. True, we tend to divert from the fact that the very vital procedure towards ensuring food safety is proper cleaning of vegetables before it goes to the chopping board.

The procedure of cleaning vegetables is mostly considered of minute importance and guidelines are restricted to manuals that give information on the step-by-step systems to be followed. It is also practically impossible to follow each and every step of manuals in the kitchen, which remain busy throughout.

The only concern on which nothing should be compromised is food hygiene, the reason for good food of any F&B service establishment.

Washing up eatables

Washing vegetables sounds so simple yet has to be minutely monitored. Raw vegetables in any restaurant or hotel, etc, come in bulk and thus before storage enough precautionary measure has to be taken for storing vegetables in acceptable conditions.

For almost 100 years, vegetables contamination has been the prime reason behind human infection and illness. Many of the viruses, bacteria, and protozoan on vegetables, which causes food poisoning, are derived from human feces. Contamination from animal faeces is also well known and there are always other microorganisms, which occur naturally in soil or are airborne. However, microorganisms get added up after harvesting of vegetables, and the condition of storage, transport, and display are responsible for how pathogens grow or not grow.