Kosher Vegetable n "chazaka check"

This is not kosher certified vegetable and fruit wash solution.

To remove pesticide from the fruits effectively. Use Fruit and Vegetable wash solution 450ml which cleans away all pesticide residues from the fruits and vegetable and also freshens them, it is easy rinse off formula leaves no chemical residues making it absolutely safe. It is product of Malaysia sold in NTUC Fairprice. Only 1 teaspoon on 5 litres of water.

Without solution I probably use a piece of cotton wool and scrub gently on to the vegetable leafs and stems in icy cold water. I notice Kai lan, grapes have a layer white coat on the fruits and leafs. Gentle cleansing use soft cotton wool or very soft sponge set aside for washing fruit and vegetables. It was said that veggies avoid soaking on water too long would destroy the nutrient values. I also check for any bugs or worms

Kosher Vegetable n "chazaka Checks" check online to find out what product available. If you are following strict kosher

The CRC website gave good suggestion tips on "chazaka check", the following procedure should be followed:

The vegetable must be washed thoroughly in cold water with either a small amount of a kosher vegetable wash or a soap solution such as dish liquid.*

The vegetables are then removed from the water. If there are insects found in the water, the process should be repeated until no insects are found in the water. Then three samples or batches of the vegetable must be checked and if no bugs are found, the remaining produce may be used without further checking.

Obtain a printable PDF version of this policy by clicking here.

* PLEASE NOTE: not recommend the use of salt water or vinegar to properly remove insects from fruits and vegetables.

Visit the CRC website on fruit n vegetable policies

http://www.crcweb.org/kosher/consumer/fruit_veg_policy.html

Does cooking reduce pesticide residues?

Processing, including cooking, generally reduces the level of pesticides in food. This is because processing can break down the pesticides, or remove the part of the plant that carries the residue.

Raw and Cooked Foods Should Be Processed Separately

• Food items should be stored in suitable containers and properly covered;
• Uncooked or unprocessed food items should be kept separate from ready-to-eat food;
• Uncooked food should be stored below ready-to-eat food in the refrigerator; and
• Prevent drips from thawing food so as to avoid contaminating other food items;

Equipment and Utensils

• Keep food contact surfaces clean. Wash and sanitize them between uses if necessary;
• Use chopping boards and utensils of different colours to handle uncooked and ready-to-eat food;
• Never place ready-to-eat food in containers that have just been used to keep raw meat or live seafood;
• When handling ready-to-eat food, avoid touching them directly with bare hands;
• Use clean and sanitized utensils when handling
  ready-to-eat food; and
• Avoid using towels to wipe food contact surfaces of equipment because towels may easily harbour germs and dirts.