What you need to know about your first line of defense
STOP the Spread of Germs
The correct disinfecting protocol in a commercial environment can help prevent the spread of foodborne illness and respiratory diseases like COVID-19*. Taking the proper disinfection of your facility into your own hands will help ensure a hygienic environment for customers and employees alike.
Carefully follow manufacturer’s instructions of use and maintain proper sanitizing solution concentration at all times
If using a reusable cloth to apply sanitizer, return and immerse sanitizing towel to sanitizing solution after each use
Let sanitized surfaces air-dry for the proper contact time indicated on the product label. Refrain from using paper towels or cloth to dry the surface.
Remember: to avoid cross contamination, all food contact surfaces should be properly cleaned and sanitized after each use!
Partners in Proper Cleaning, Sanitizing, and Disinfecting
Top 5 Tips to Clean and Sanitize
Food Contact Surfaces
*See Technical Data Bulletin for more information
**Products with EPA-approved emerging viral pathogens claims are expected to be effective against COVID-19 based on data for harder to kill viruses. Follow the manufacturer’s instructions for all cleaning and disinfection products (e.g., concentration, application method and contact time, etc.).
Centers for Disease Prevention and Control: www.cdc.gov
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Preventative Measures & Cleaning Protocol
Use detergent or soap and water to thoroughly clean surfaces prior to disinfecting.
Use products that are on the EPA’s List N: Disinfectants for Use Against SARS-CoV-2, which includes Sani Professional Disinfecting Wipes.
Use Disinfecting Wipes on Food Contact Surfaces
While a disinfecting wipe can be used on food contact surfaces, the surface must be rinsed after disinfection. Below is the proper protocol when using Sani Professional Disinfecting Wipes on food contact surfaces:
Use a wipe to thoroughly wet the surface.**
**If the surface is heavily soiled, use a wipe to remove heavy soil, then use a new wipe to treat the surface. Please refer to the label for full instructions.
A thorough rinse with potable water is required for surfaces in direct contact with food.
Treated surface must remain visibly wet for a full three (3) minutes.
To help in this fight, the CDC recommends:
Clean surface before sanitizing to remove food particles, grease, fats and oil
For non-food contact, high-touch surfaces such as doorknobs, light switches, and handrails follow the same steps as above; however, a potable water rinse is not required.
Proper cleaning, sanitizing, and disinfecting go a long way in the fight against foodborne illness and diseases such as COVID-19. Choosing products that are effective, compliant (EPA-registered), and easy to implement is essential.
That’s why Sani Professional offers a wealth of innovative product solutions to help in maintaining vital surface cleanliness. We make cleaning, sanitizing, and disinfecting easy, fast and effective, so you can be confident that food safety and infection prevention is a seamless part of a satisfying customer and employee experience.
Train, monitor, repeat: Educate your teams on proper sanitization techniques and product use and regularly ensure they are followed.
For standard cleaning and sanitizing (not disinfecting) of food contact surfaces, follow these steps:
Contact Sani Professional to find out about product options and available supply.