We are experiencing a growth in demand for our fresh juices and are looking into offering them at the farmers markets we participate in.
Since we are serving juices from raw fruits and veg the possibility of cross contamination of any potentially harmful bacteria is pretty high. I'm particularly concerned about listeria, e coli and other nasties that can contaminate produce at the source.
The local health department approves of our system of double washing-first in a 5 gallon sink of water with 1 ounce of bleach, then a rinse in clear water. I've bought other food washes, but they are really more about removing the protective wax and oils on the surface than killing harmful bacteria. I'm not nuts about using bleach to sanitize food and many of our customers (lots of dietary & pure food crazies) would go ape-s&!+ if they knew we sanitized this way.
I'm interested in knowing what other pros doing to address raw food safety? Is there another technology I should know about?