What to Know about Disinfecting and Sanitizing in Food Service

Sanitizers are typically very easy to use. As always, read the label first and follow manufacturer instructions. What is key when selecting a sanitizer is to ensure it is NSF (National Sanitation Foundation) certified. This means the product has been proven effective and rinsing is not required after use, which can speed up cleaning considerably.

On the other hand, using disinfectants can be more complicated. Food service professionals should:

• Make sure the product will not prove corrosive to metalwork;
• Never mix two different types of disinfectants (or sanitizers for that matter) as they have different ingredients that may not work well when mixed, and sometimes mixing can produce noxious fumes, especially if mixed manually;
• Keep in mind pathogens can develop an immunity to disinfectants, so use only when and where necessary and change disinfectants occasionally;
• Never use too much or too little disinfectant—follow manufacturer dilution instructions;
• Be aware if the product is marketed in Canada to see if it has a DIN (drug identification number), which simply verifies the product is effective when used correctly;
• Be aware of quat binding, when the “quats”—the key pathogen killing ingredients in disinfectants—become absorbed into cleaning cloths or mops because when this happens, the disinfectant loses its efficacy; and
• Read the label to determine if rinsing is needed for disinfectants, as some may leave a chemical residue on surfaces that can, ironically, attract microbes.

To help prove disinfectants are still effective, food service operators can test surfaces using ATP (adenosine triphosphate) monitoring systems or swab surfaces and place the findings in a petri dish. A laboratory should be called in to verify the results.

In many ways, especially in today’s fast-paced world, sanitizers and disinfectants are indeed miracle cleaning products. We no longer have the time or resources to manually or even machine scrub surfaces with the goal of ensuring they are hygienically clean.

With the proper use of these products, we can rest assured our kitchens and food service locations are preventing the spread of foodborne illnesses—protecting the health of all who enjoy our food products.

Watt is head of training and new product development at Avmor. Reach him at [email protected].