How Easily Can Germs Spread?
Correct Cleaning is the Key!
Germs can spread easily through poor hygiene and cross-contamination between raw and ready-to-eat foods.
Are Your Kitchens Squeaky Clean?
The microbes on food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating). Given the chance they can easily be spread around the kitchen - via our hands, chopping boards, cloths, knives and other utensils. If they are allowed to cross-contaminate other foods - especially cooked and ready-to-eat foods - they can make us ill. Good kitchen hygiene and |good personal hygiene are important to help control the spread of harmful germs.
- Anti-bacterial cleaners are types of disinfectant that can kill germs. They often come in spray form and won't work if you don't use them properly. Follow the instructions carefully.
- Always clean surfaces with detergent first to remove any grease or dirt, then apply disinfectant to kill any germs.
- Use separate cloths or sponges for separate tasks; where practicable use disposable cloths. If using them more than once, wash in hot soapy water then place in a suitable disinfectant, rinse thoroughly and allow to dry. Do not soak overnight as disinfectant solutions weaken and may allow bacteria to grow.
- Cleaning is an important part of the day to day running of a food premises and within the kitchen of every home.
Antibacterial Agents and Sanitisers
To ensure that your premises is clean, you could regularly disinfect the premises from top to bottom. Use a food safe sanitiser or antibacterial/antimicrobial chemical to do this.
What's so good about a sanitising and antibacterial spray?
- They are 'food safe' and can be used on food surfaces without tainting food i.e. they are free from dyes and perfumes.
- They contain biocidal agents which act on bacteria and dirt. Some antibacterial hand soaps contain a special surfactant to help the biocide function work better on the bacterial cell membrane.
- They will kill most harmful food poisoning bacteria such as E.Coli 0157, Salmonella, Listeria and Campylobacter.
- The chemicals are fast acting and only need a very short contact time to be effective, some work within a minute of application.
- They are non-toxic and can be used on every surface, in fridges, freezers, storage units, on cookers, in microwaves and ice machines etc. and if you use a 2-in-1 product (such as Professional Flash Antibac or Milton) they will clean (like a detergent) and then disinfect (like a sanitiser).
Why use them?
It is well recognised that antibacterial chemicals used in disinfecting and sanitising products are essential for maintaining high standards of hygiene and cleanliness in catering premises. They should be used during the preparation, and after a thorough clean of a premises (with hot soapy water), to remove any bacterial residues.
For more information contact the Food Safety Team within the |Environmental Health & Licensing Division.
