The food industry, by its nature, requires a very high degree of hygiene. Only in this way, ensuring constant and impeccable cleaning of surfaces and equipment, it is possible to provide end consumers with healthy products and keep working personnel safe. In this sense, therefore, detergents for the food industry can really make a difference and it is essential to select them carefully and use them in the right way and with the right frequency.

Furthermore, in order to satisfy the criteria indicated in the HACCP plan, two phases must be followed precisely for optimal cleaning of the environment and surfaces: cleaning and sanitation / disinfection.

1) Cleaning with a degreasing product

A professional detergent for cleaning work areas must have degreasing properties and generally contains surfactants, substances that allow the product to penetrate deeply into stains and dirt residues - such as grease and food scraps - dissolving them from the inside.

The degreaser, if used on surfaces that could come into contact with food, must always be rinsed with plenty of water, using a specific microfibre cloth, which can then be washed and sanitized / disinfected in the washing machine (washing up to 90 ° - duration up to at about 100 cycles).

– ABSORBIT, Alkaline degreaser

2) Sanitation / disinfection

Then you must proceed with the sanitation / disinfection of the surface or equipment, with the suitable product provided in the HACCP self-control manual.

– ALCOSAN, Anti-bacterial detergent

– BACTRIN, Highly-concentrated sanitiser

– ALCODES, surface disinfectant suprafețe

– BACSURF EL 300, detergent - disinfectant, kitchen surfaces

Why is it important to sanitize / disinfect?

Through the cleaning phase, dirt is removed which favors the proliferation of germs and bacteria, but this is not sufficient to contain bacterial proliferation on the surfaces. Only the sanitation / disinfection phase allows to eliminate 99.9% of germs and bacteria.

The effectiveness of the sanitizing / disinfecting action is closely linked to:

• excellent cleaning: before disinfecting, the surface or object must be cleaned with the appropriate detergent, rinsed and dry;
• dosage: most of the disinfectants on the market should never be used pure, but must be diluted with water, according to the methods indicated on the label;
• contact time: disinfectants do not act immediately but need time to act (approximately 5 - 15 minutes at room temperature).

Where is disinfection necessary?

On floors, stainless steel surfaces, equipment (such as cutting boards, slicers, mix..), internal parts of cabinets, cold rooms and freezers, always following the provisions of the HACCP control manual.

Note:

Remember that our products are professional but you can also use them in the home. We guarantee quality and efficiency.