Do
- Use seeds and pulses from trusted suppliers, and sprout them in clean, sanitised containers with potable water.
- Rinse sprouts in potable water and drain them well before chilling.
- Chill sprouts as soon as they reach the desired length; do not leave them sprouting longer than needed.
- Store sprouts in covered, ventilated containers in the fridge, away from raw meat.
- Make sprout salads and chaat in small batches and keep them chilled until served.
- Consider lightly steaming or blanching sprouts for menus that serve children, the elderly or other vulnerable groups, in line with your plan.
- Label each batch with the date it was sprouted.
Avoid
- Do not leave sprouts at room temperature after they have sprouted.
- Do not use sprouts that smell sour, feel slimy or look discoloured.
- Do not mix batches from different days.
- Do not use the same container for sprouting and for storing finished sprouts without cleaning it.
In Indian conditions
Many Indian kitchens sprout their own moong and chana. In summer, sprouting happens quickly at room temperature, and sprouts can go from fresh to sour in a few hours. Monsoon humidity and warmth increase the risk further. Sprout counters at health cafés and breakfast buffets should keep sprouts in refrigerated wells or covered containers on ice, not in open bowls. Keep the sprouting area clean and away from raw meat prep. During power cuts, sprouts should be among the first items discarded if they have warmed.
General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.