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Monthly Archives: July 2016

Sanitation Safety Standards

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Properly cleaning and sanitizing foodservice operations should be a top priority for operators. Here is a look at the most common foodservices cleaning agents and sanitizers along with important guidelines you can use to help ensure that you and your staff use these chemicals safely and effectively.

Cleaning Agents

Cleaning agents are divided into four categories: detergents, solvent cleaners, abrasive cleansers and acid cleaners. Some categories may overlap. For example, some abrasive cleansers and acid cleaners contain detergents and some detergents contain solvents.

Detergents

All detergents contain surfactants (surface acting agents) that reduce surface tension between the soil and the surface. They are most often used to clean fresh soil from floors, walls, ceilings, prep surfaces and most equipment and utensils. Heavy-duty detergents, which are highly alkaline, are used to remove wax, aged or dried soils and baked-on or burned-on surfaces.

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Solvent cleaners

Often called degreasers, solvent cleaners are alkaline detergents that contain grease-dissolving agents. They work in areas where grease has been burned on, such as grill back-splashes, oven doors and range hoods. Solvents are usually only effective used at full strength and so are expensive to use on large areas.

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