Are You Properly
Incorrect sanitizing protocol in a commercial environment can lead to foodborne illness, cross contamination and food code violations. Understanding best practices and educating others will ensure a hygienic environment.
Sanitizing:
Numbers Don’t Lie
Consider this: According to the CDC, approximately
people get sick
Americans or
are hospitalized
Proper sanitizing protocols save lives.
die of foodborne illnesses each year
3,000
128,000
1
6
in
48 million
64%
of foodborne illness outbreaks have been attributed to food prepared in commercial settings including restaurants and convenience stores which facilitate ready-to-eat food handling
$6.9 billion:
annual costs associated with the top five foodborne pathogens
Potential
Do’s
Don’ts
Do clean and sanitize a food contact surface after each use
Don’t cause cross contamination by reusing a surface without cleaning and sanitizing between uses
Do surface cleaning before sanitizing to remove food particles, grease, fats and oils
Don’t sanitize a dirty surface that contains food particles, grease, fats or oils
Do use and maintain proper sanitizing solution concentration in red bucket at all times per manufacturer’s instructions
Don’t use sanitizing solution that does not comply with manufacturer’s instructions
Do rinse a food contact surface with potable water after treating it with bleach or disinfectant
Don’t use a disinfectant on a food contact surface unless the surface is rinsed with potable water after treatment
Do return and immerse sanitizing towel to sanitizing solution after each use
Don’t store or leave reusable towel outside sanitizing solution
Do let sanitized food contact surface air dry
Don’t dry with paper towel or cloth after sanitizing a food contact surface
Do be proactive and educate, educate, educate your staff! Train teams and regularly ensure proper techniques and product use are being followed
Don’t take training for granted which could lead employees to make common sanitizing mistakes that will put customers and your business in harm’s way
Do make training and educational materials easily accessible
Don’t allow lack of time and resources to be an excuse for not education staff
Partners in Proper Sanitizing
Good and proper cleaning and sanitizing go a long way. Choosing products that are effective, compliant and easy to implement is essential. That’s why Sani Professional offers a wealth of innovative product solutions to help make food safety a streamlined part of your business.
Do’s and Don’ts of
PROPER SANITIZING
When it comes to proper sanitizing,
CHOOSE WISELY.
Sani Professional No-Rinse Sanitizing Wipe
Industry Standard Rag & Bucket
Consistently releases the required level of quat to kill 99.999% of common foodborne pathogens within 60 seconds
Risk of human error when measuring and preparing chemical solutions that could lead to non-compliance of food safety guidelines
per location with the potential for harmed customers to
$75,000
UP TO
costs for companies:
vs
We’re Here to Help
Sani Professional offers best-in-class products and solutions for your various needs in cleaning, sanitizing and disinfecting surfaces and hand hygiene programs. We make it easy, fast and effective, so you can be confident that food safety is a seamless part of a satisfying customer and employee experience.
*See Technical Data Bulletin for more information
1 https://www.ncbi.nlm.nih.gov/pubmed29656701 Centers for Disease Prevention and Control: www.cdc.gov
2 https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2018/is-it-time-tochange-how-we-clean-and-sanitize-food-contact-surfaces-with-reusable-wiping-towels/
3 https://www.cdc.gov/fdoss/annual-reports/2017-report-highlights.html
4 https://www.ers.usda.gov/data-products/charts-of-note/charts-of-note/?topicId=14890
5 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4591533/
© 2020 Professional Disposables International, Inc.
All rights reserved.Sani Professional® is a registered trademark of Professional Disposables International, Inc.
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sue for millions
3
Disposed after each use which prevents risk of cross-contamination
Easy to implement: simply wipe, toss, done!
Rags are reused which could result in cross-contamination of surfaces
Requires close supervision and training to implement
®
®
4
5
1&2
Contact Sani Professional to find out about product options and available supply.
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