Sanitizing are essential steps in ensuring the food you produce is safe. If poorly done food can be infected, all surfaces that may reach the food product directly or indirectly, such as utensils, tables, knives, conveyor belts, cutting boards, bins, hands, aprons, walls, floors, and many others must be properly washed and sanitized. Cleaning and sanitizing are two different methods and achieve different outcomes, although the phrases are often used interchangeably.
Cleaning is a process to eliminate visible dirt, chemical residues, organic matters, and microorganisms from surfaces or objects. Cleaning doesn’t kill the microorganisms but only removes them or lower their numbers. Sanitizing is a process where clean exteriors or objects undergo a treatment that overcomes or kills microorganisms to a safe level.
Cleansing and sanitizing often go hand in hand. Sanitizing won’t work efficiently without a thorough cleaning first. There is a different hand sanitizer for kids which is less in alcohol which do not affect them with any harmful diseases.
It is necessary to select the products that are safe for use on your exterior or equipment. If the products produce the surface or equipment that is staying cleaned and sanitized to deteriorate, it will be much harder to keep them clean. Pick products that are effective and get the job done, but cause no or minimum harm to your equipment or facility.
Different surface materials have various reactions to different cleaners and sanitizers. For example, some products such as acidic cleaners or caustic alkaline may be efficient in removing dirt and food deposits, but they can also be destructive to softer metals such as copper, aluminum or lower grades of steel. The best reference for product use information is the manufacturer’s label.
Know About Waterless Alcohol Hand Sanitizers:
Most alcohol hand sanitizers include isopropanol, n-propanol, ethanol, or a combination of these ingredients. Alcohol has an extraordinary initial antimicrobial log reduction activity because of its capacity to denature proteins. Most alcohol hand sanitizer formulations provide excellent initial log loss of gram-positive and gram-negative bacteria, fungi and multi-drug resistant pathogens such as methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococcus (VRE).
However, alcohol does not have the residual capacity to inhibit microorganisms over the entire patient day. So it would be essential that healthcare practitioners use a waterless alcohol hand sanitizer before and after each patient treatment episode during patient as the whole handling day to fully use alcohol’s great initial log reduction activity.
The effectiveness of waterless alcohol hand sanitizers will improve hand hygiene programs. This conclusion is due to their comfort and convenience of using in conjunction with plain or antimicrobial soaps and water, thereby improving hand hygiene compliance levels. Also, alcohol hand sanitizers normally have excellent initial log reduction of gram-positive and gram-negative bacteria, fungi and multi-drug resistant pathogens. When selecting an alcohol hand sanitizer for your convenience, consider that foams can be more valuable than gels or liquids.
There are hand sanitizer dispenser benefits to a thick gel formulation over a transparent liquid. A fragrance- also dye-free alcohol hand sanitizer may have benefits as well. Keep in mind, that since alcohol is not able to manage residual log reduction activity when the course of the healthy patient care day, using healthcare personnel handwash formulations including PCMX, Triclosan, and CHG as active ingredients are also essential to the caregiver and should also be used during the day.