PCCS INDIA - Frequently Asked Questions(FAQ)

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Clean Also Sanitize A One-Two Punch to Stop Foodborne Illness in the Kitchen

Clean Also Sanitize A One-Two Punch to Stop Foodborne Illness in the Kitchen

Clean Also Sanitize A One-Two Punch to Stop Foodborne Illness in the Kitchen

  1. Clean First.

Cleaning is an important first step to make sure you’re clearing bacteria that can bring the foodborne illness from your kitchen. To clean your surfaces and your kitchen sink, apply warm, soap water to clean these areas. Wipe them unstained with single-use or paper towels. However, they should be washed repeatedly in the hot cycle of your washing machine, If you utilize kitchen towels for cleaning. And don’t forget to clean your hands with cleaner and flowing water to keep them clean too.

What does cleaning serve? Cleaning is the first step to getting clear of bacteria from these surfaces. Foodborne- illness-causing bacteria can remain on surfaces for a long time. Campylobacter can survive in your kitchen for over to 4 hours, and Salmonella can last for over to 32 hours (and both can be seen on raw poultry). Cleaning with warm, soap water can physically clear dirt, grime, and some bacteria from a surface, but it does NOT kill bacteria.

  1. Then Sanitize.

Sanitizing is the second, but similarly important move to cleaning bacteria from your kitchen. This move will kill any sticking around bacteria. Numerous other sanitizers can be applied an easy homemade version is to make a result of 1 tablespoon of liquid chlorine bleach per gallon of water, or you can apply a commercial sanitizer or sanitizing wipe. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel. Be sure they’re fully dry before applying those surfaces or your sink again. However, follow the manufacturer’s instructions on the tag, If using commercial sanitizers. Some commercial sanitizers need food containers to be washed out after using the sanitizer.

What does sanitizing serve? involving a sanitizing move in your cleaning day reduces the number of foodborne sickness-causing pathogens that survive in your kitchen – sanitizing kills bacteria. even so, sanitizing is most efficient after you have cleaned those surfaces. So, don’t skip the clean move!

Your dishwasher can similarly serve an efficient job of cleaning and sanitizing your utensils and cutting boards if they’re made of materials that are porous (e.g. acrylic, plastic, glass, and solid wood) and are dishwasher safe. even so, if you can’t or don’t require putting your cutting boards and utensils in the dishwasher, besides wash them first and then use sanitizing solution to make clear they’re clean & sanitized. Pour your sanitizing solution on the slice boards and allow it to stand for several minutes or use it as a soak for your utensils. Next, wash them and air or pat them dry with clean paper towels. With these two steps, clean also sanitize, you can knock out any foodborne sickness-causing bacteria in your kitchen!

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