Cut fruit, fruit juices and smoothies
Fruit, fruit juices and smoothies sold at market stalls must be prepared and stored so that they are safe to eat or drink.
Supply of produce
You should check that the produce you buy for smoothies or juices is safe by:
- buying from a reputable supplier
- and checking produce to make sure it is in good condition and not heavily soiled or decomposing.
You should make sure that juices and smoothies are hygienically prepared by ensuring food handlers wash their hands thoroughly before handling produce.
How to clean and sanitise fresh produce
You can make sure that the produce you provide is clean and sanitised by:
- checking that fruit and vegetables are free of surface soil and dust before they are sold or cut
- dipping fruits and vegetables in a sanitising wash to remove surface bacteria - use either warm water or ensure the fruit is chilled
- using sanitising tablets or bleach in the wash water
- rinsing fruit and vegetables that have been sanitised
- peeling carrots and other root vegetables before use
- keeping all benches, surfaces and equipment that food touches clean and regularly sanitised during food preparation
- taking special care with cleaning and sanitising when cutting up fruit and vegetables
- changing the water used for washing and food preparation often so that chemicals stay effective.
Cleaning and sanitising equipment
All equipment used for processing fruit and vegetables must be thoroughly cleaned and sanitised before use. This includes chopping boards, knives, blenders and any work surfaces and storage containers.
Cleaning juicers and blenders
You should ensure juicers and blenders used in food preparation are:
- thoroughly cleaned according to the manufacturers' instructions
- washed and sanitised often while food is being sold
- washed in water that is changed frequently.
Storing fruit and juices safely
If you store fruit or juices, you must ensure that all of the following conditions are met:
- processed fruit is kept in clean food containers and stored at or below 5 degrees Celsius
- produce transported in eskies or coolers are packed in ice and kept below 5 degrees Celsius
- ice in containers is topped up as needed so that the temperature stays at or below 5 degrees Celsius
- you use a temperature probe to monitor the storage temperatures.
For more information contact Environmental Health.
Last updated: 21 September 2015
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