Do you allow the use of chlorine washes (i.e. for packing salads)?

Our standards do not permit the use of chlorine washes which can be used in non-organic salad processing. These washes are usually maintained at 50mr per litre – 20 times higher than in the average swimming pool. Chlorine is an oxidising disinfectant, which means that the likelihood of nutrients being lost in the washing process is enhanced. Added to this the washes can leave chlorine residues on the food.

Instead, organic salads are often rinsed with organic (as in chemistry) acids such as citric, lactic and acetic acids.

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