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How to Clean and Disinfect Food Contact Surfaces to Avoid Foodborne Diseases
Do you know that food contact surfaces are one of the popular places for pathogens to grow and cause different diseases? The category that describes food-contact includes anything that is used for food production, processing, and packaging. Typically, these surfaces are made of stainless steel or plastic materials. Some food contact surfaces are made of wood, rubber, ceramic, and glass.
The most important way to prevent foodborne diseases is proper cleaning and sanitation of any food contact surfaces. Food residue left on surfaces and equipment is the best environment for bacteria to grow and become a disease-causing microorganism. If you are not properly cleaning and sanitizing these surfaces, the bacteria will multiply quickly and can be harmful.
Why Do You Need to Clean and Sanitize Food Contact Surfaces?Moreover, you must know and understand that there are two reasons why you need to clean and sanitize food contact surfaces:
- Reduce the chances of food contamination from preparation, storage, and service due to the presence of various bacteria and other microbes.
- Minimize the likelihood of disease-causing organisms to transmit to the consumer.
What Are The Main Causes of Foodborne illnesses?Most of the foodborne diseases happen because of various bacteria, viruses, and parasites. Hence, some conditions can cause food poisoning because of the toxins and chemicals that are transformed due to some reactions of either elements or microorganisms themselves. Remember that the activities that humans engage in, contact with animals, contact in the environment, or person-to-person contact can transmit microbes to food contact surfaces, and potentially become a harmful disease.
List of Foodborne DiseasesThese are the list of common foodborne infections:
- Campylobacteriosis (Campylobacter)
- Cryptosporidiosis (Cryptosporidium)
- Cyclosporiasis (Cyclospora spp.)
- Escherichia coli O157:H7 Infection (E. coli O157) and Hemolytic Uremic Syndrome (HUS)
- Giardiasis (Giardia)
- Listeriosis (Listeria monocytogenes)
- Norovirus Infection (aka Norwalk virus, calicivirus, viral gastroenteritis)
- Salmonellosis (Salmonella)
- Scombroid Fish Poisoning
- Shigellosis (Shigella)
- Toxoplasmosis (Toxoplasma gondii)
- Vibrio Infection (Vibrio parahaemolyticus)
- Yersiniosis (Yersinia species)
How Do You Sanitize Food Contact Surfaces?Sanitizing and disinfecting with Petra ULV500 hypochlorous Acid, will effectively clean food contact surfaces and eliminate bad odor. It is a highly potent oxidizer, has a neutral pH and worry-free from corrosion. It is proven to be 80 times more effective than any bleach. It does not leave any residue, is scent-free, and is easy to spray and wipe on any food contact surfaces.
- After the use of any food contact surface
- Before workers who directly handle food begin work
- Every time a food handler is interrupted during work hours (i.e., break time)
- Every four hours if items are in constant use
Common Critical Food Contact Surfaces That Are Needed to be Sanitized
Dishwashing machinesA dishwashing machine can be sanitized, either the use of hot water or ULV500 Hypochlorous Acid. High-temperature dishwashing machine must be set to least 180 degrees F for final sanitation. There are dishwashing machines that must be cleaned with a disinfecting solution. The Petra ULV500 Hypochlorous Acid is the perfect partner cleaning solution because it is non-corrosive.
Dishwashing sinksRemember that you need to rinse, scrape, soak, and disinfect all washing compartments.
- Rinse with water all corners, angles, and surfaces of the dishwashing sink
- With the use of brush and soap, remove all organic matters and residue that stick to all corners
- Rinse the sink with hot water
- Spray all surfaces with Petra ULV500 to eliminate all disease-causing microorganisms.
EquipmentYou need to be familiar with the cleaning instructions of the manufacturer before starting to clean and sanitize any equipment.
- Take all removable parts and wash them with water and soap.
- Scrape all residue on all parts of the equipment
- Spray and wipe all parts and body surfaces of the equipment with Petra ULV500 Hypochlorous Acid.