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How to keep foodservice surfaces hygienic. Cleaner surfaces result in cleaner hands.

Jim Mann's picture

Surface cleaning and sanitizing are high frequency tasks in professional kitchens and service areas. The costs of these tasks are normally high in training, employee time and chemical consumption. When soils are heavy it is a two step process. When soils are light, electrochemically activated water dispensed from a spray bottle is a Best Practice option. It is a broad spectrum viricide, safe for food contact surfaces and no gloves are required when using.

Electrochemically activated water represents a new generation of chlorine in the food-service industry. It is completely safe to use on food prep surfaces and better for the employees, too. The cruise ship viruses are just as much of a threat in a hotel or a restaurant, and these viruses are highly communicable. The equipment that we tested allows you to adjust chlorine levels from 50 to 200 parts per million. Just making an adjustment, I can ramp it up from low-level sanitizing to high-level disinfectant.

Lee Budd
Prepcheck Food Safety Inc.

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