Sanitizing and Disinfection in Retail Establishments

Those in the foodservice industry understand the importance of proper cleaning and sanitizing. The term 'disinfecting' is now being used related to the COVID-19 pandemic. It is important for food service operators to understand the difference between these two activities and when each is appropriate. Before sanitizing or disinfecting a surface, it needs to be cleaned. Sanitizers and disinfectants are not effective when used on dirty surfaces. To clean surfaces, remove excess food, dirt, or residue from a surface using water and detergent or a commercial cleaning spray. As always, follow the manufacturer's directions for safe and effective use.

Sanitizing

Sanitizing reduces the amount of pathogens (harmful microorganisms like bacteria, viruses, parasites, and fungi) to a safe level. Dishes and equipment can be sanitized by soaking them in hot water that is at least 171°F for at least 30 seconds. Dishes and other surfaces can also be sanitized with chemicals like quaternary ammonium compounds (quats), sodium hypochlorite (bleach), or iodine-based solutions. It is very important to follow manufacturer's directions for mixing these chemicals. Factors such as water temperature, water hardness (minerals in the water), pH (acid level in the water), concentration, and contact time are critical factors that must be met to ensure a proper level of sanitization is achieved. Use test strips to ensure the proper concentration has been reached. When used properly, sanitizing chemicals are safe to use on food contact surfaces.

Disinfection

Disinfection uses chemicals at a much higher concentration than sanitization to kill pathogens. This is done after events such as cleaning up after someone who vomits in a retail establishment. The Centers for Disease Control (CDC) recommends disinfecting high-touch, non-food contact surfaces to reduce the spread of COVID-19.

• Mix 5 tablespoons (1/3 cup) bleach into one gallon of warm (not hot) water or 4 teaspoons bleach into one quart of water.
• Use a spray bottle or clean cloth to apply this solution to cleaned surfaces and allow them to air dry.
• Alternatively, you may use an EPA-registered disinfectant and follow the manufacturer's directions.

Examples of high-touch surfaces

• Tables
• Hard-backed chairs
• Doorknobs/handles
• Light switches
• Handrails
• Remote controls
• Handles (refrigerator, cabinets, etc)
• Desks
• Toilets
• Sinks
• Credit card machines
• Chemical Safety

If a disinfectant solution is used on a food-contact surface, the surface must be rinsed with water to remove harmful chemical residue. Use only chemicals designated for use in a food service operation. Do not mix bleach with ammonia or any other chemical. This can cause poisonous gasses to form. Wear personal protective equipment such as gloves or eye protection when mixing and handling chemicals.

Keeping a regular schedule of cleaning, sanitizing, and disinfecting will help to ensure that your facility does not fall behind. It is much easier to maintain a clean establishment than to work to bring an establishment up to speed. Paying attention to small details today reduces chances of issues in the future, especially during the current COVID-19 pandemic.

Source: CDC.gov