Cleaning and Disinfection Chemicals
Chemicals are available to help you achieve and maintain high standards of cleaning and disinfection in the kitchen. Many chemicals are added to water to make a cleaning solution.
Detergents
These are chemicals for dissolving grease and help to remove food debris and dirt. Detergents DO NOT kill bacteria.
Disinfectants
These do kill germs. Disinfectants are designed to destroy bacteria. They don’t remove dirt and grease, though.
Some disinfectants have a strong smell. So don’t use these where they might taint the food. Hot water (over 82°C/180°F) is also a very effective way of killing bacteria.
Sanitisers and sterilisers
These combine the roles of both detergents and disinfectants. They remove dirt and grease and disinfect in one go.
This is Chapter Seven, Part Two in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Three: Dishwashing
Return to the start of Chapter Seven
People might like to take a look at
http://pubs.caes.uga.edu/caespubs/pubcd/B693.htm
for evidence of what rinsing, soap washing and sanitising do. In particular, note how important it is to wash hands thoroughly, not just give them a ‘lick and a promise’…