Dear Nan:
Food contact surfaces MUST be washed with detergent & hot water, then rinsed
thoroughly, and only then can they be sanitized with a sanitizer (i.e 200 ppm
chlorine solution). If you don't wash the surfaces first, then the sanitizer
cannot always reach the bacteria that may be protected by a film of dirt,
grime, etc. Do not rinse off the sanitizer, at least not immediately. The
longer the contact time with the food contact surface, the more effective it
will be in doing its job. The sanitizer purchased should be labeled for food
contact surfaces (not floors & toilet bowls & clothing) with mixing directions
for use. Chlorox makes an institutional size that is EPA approved and is
labeled for utensils and food contact surfaces. Wholesale clubs and some
supermarkets carry it.
Jerry Mulnick
FDA/Northeast Region
State Programs Branch
718/662-5613
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Dear members:
I would like to know what is the best way for cleaning
surfaces in a restaurant's kitchen.
If I use Cloro what is the concentration?, is neccesary to
wash before with soap and hot water?
Thanks for your help
Nan.
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