How do you disinfect kitchens?
If you work in a food business, good hygiene combined with appropriate disinfection is an absolute prerequisite for maintaining proper kitchen hygiene and thereby minimizing the risk of spreading bacteria. At Stadsing we have extensive knowledge and expertise in this field, which has enabled us to develop disinfecting products that neutralize bacteria and microorganisms.
All disinfectants require a minimum contact time, but generally the longer the contact time, the more bacteria are killed. However, the active substances differ in their effective times, so always check the product's instructions for use. Also be aware that a disinfectant often has a slightly drying and degreasing effect on many surfaces. We can recommend the following Penitol products for disinfecting kitchens:
- Penitol surface disinfection 76%, ethanol, fragrance-free
- Penitol disinfectant surface wipes, 70% alcohol
Remember thorough self-monitoring for good food safety
The Danish Environmental and Food Administration recommends food-approved products for disinfection in kitchens to achieve high food safety in connection with food production. Thorough self-monitoring is also important, as good kitchen hygiene prevents the spread of bacteria and illness.
For final drying of the edges you can use a tea towel. Therefore, do not throw away your stained or worn tea towels, but use them instead for window cleaning. Old tea towels have been washed many times, which means the fabric's impregnation has already absorbed so much moisture and dirt that their absorbency is now much better — making them excellent for this purpose. Use the tea towel at the very end — and exclusively to take care of the window edges.
Start with the top edge first, then the sides, and finally the bottom. Change to a fresh section of the tea towel each time you dry an edge to remove as much water as possible, and avoid using the tea towel to polish the pane if you see any remaining dirt. That will only worsen the result.
How do you disinfect surfaces?
Disinfection is a process where bacteria, microorganisms, coliform bacteria and viruses are rendered harmless, creating a work or business environment with a minimal risk of spreading bacteria.
All disinfectants must have a minimum contact time, but generally the longer the contact time, the more bacteria are killed. However, there are differences in the action time of the active substances, so always check the product’s instructions for use. Also be aware that a disinfectant often has a slightly drying and degreasing effect on many surfaces.
Which disinfectant should I choose?
In areas with a strong focus on hygiene, such as kitchens, changing stations, elderly care, the food industry and hospitals, surface disinfection is always needed to prevent cross-contamination and the spread of bacteria. Choose a disinfectant based on the type of area and an assessment of which bacteria/viruses you want to combat.
Stadsing supplies a range of disinfection products, including those based on alcohol, chlorine, benzalkonium chloride and hydrogen peroxide — each of which has its own specific properties. Several of the products have been evaluated by CEI and are food-approved.
Should you clean before disinfecting?
Yes, disinfection should preferably be carried out after thorough cleaning of the surface concerned. Proper disinfection cannot be performed in a dirty environment.
How to perform surface disinfection:
Perform a thorough cleaning of the surface
Rinse thoroughly
Apply disinfectant according to the instructions for use
After the recommended contact time, treat with a clean cloth/implement
Rinse again
(All surfaces that come into contact with food must always be rinsed with clean water after disinfection)
Can disinfectant wipes/desinfection wipes replace regular disinfection?
Yes, disinfectant wipes can be useful for smaller tasks in kitchens, canteens, changing stations, desks and beds, etc.
They are a quick and effective way to disinfect surfaces and always provide consistent and safe dosing.
