vegetables. Hard-skinned fruits and vegetables with intact surfaces may be used if
necessary after disinfection has been carried out as described in a and b:
a. Thoroughly wash in clean, potable water.
b. Disinfect by either method described in paragraph (1) or (2) below:
Immerse in water at 160F (71C) for 1 minute, or
Accomplish chemical disinfection as follows:
(a) Wash thoroughly in a chlorine solution made by dissolving one
package of Disinfectant, Chlorine, Food Service, in 20 gallons of warm water, 100F
(b) Completely immerse for 30 minutes in a separately prepared
solution made by dissolving one package of Disinfectant, Chlorine, Food Service, in 20
gallons of warm water, 100F (38C). Stir occasionally to obtain thorough wetting of
vegetables or fruits surface.
(c) Remove vegetables or fruits after 30 minutes and rinse thoroughly
in potable water. Do not use solutions of chlorine more than once.
Section V. FOOD ADDITIVES
A food additive is a nonnutritive substance added intentionally to food, generally
in small quantities, to improve its appearance, flavor, texture, or storage properties. It
also may be defined as a substance or a mixture of substances, other than a basic
foodstuff, which is present in a food resulting from any aspect of production, processing,
storage, or packaging. The term does not include chance contaminants. Responsibility
for control of food additives in the US is with the Food and Drug Administration (FDA).
3-27. REQUIREMENTS FOR APPROVAL
The FDA has developed certain requirements for approval of a substance as a
food additive. In the case of nonapproved substances, approval by the FDA is granted
upon submission of scientific data clearly showing that the intended chemical is
harmless in the intended food application at the intended level of use or consumption.
This is done by petition to the FDA. The FDA then sets limits with respect to the kinds
of foods in which the additive may be used and the maximum concentration that may be
employed. Commonly, a food additive may be permitted at a level of 100 ppm in one
food, only 25 ppm in another food, and may be prohibited from use in a third food. At
present, over 2,400 food additives may be used in foods within the limits that have been