Cleaning And Sanitizing Restaurants And Cafeterias
Cleaning and sanitizing restaurants and cafeterias is essential to maintaining a safe and healthy environment for customers and staff. Running a successful business is not just about making sure the place looks good but that it’s also cleaner, safer, and healthier for customers. Chlorine dioxide can be used as a powerful sanitizer in these environments to help reduce pathogenic microorganisms that can cause foodborne illnesses. This chemical is an effective and safe sanitizer used in various settings, including restaurants, hospitals, commercial kitchens, and other areas. Chlorine dioxide is a widely used disinfectant in these settings due to its efficacy against many microorganisms, including bacteria, viruses, and fungi.
In addition to cleaning and sanitizing surfaces, it is also essential to regularly clean and sanitize high-touch sites such as door handles, light switches, and bathroom fixtures. These areas should be cleaned with a detergent solution and disinfected with chlorine dioxide.
Chlorine dioxide has many benefits when cleaning and sanitizing a restaurant or cafeteria environment.This sanitizing solution eliminates bacteria rapidly, leaving no residue and causing no corrosion or damage to the surfaces on which it is applied. It can be used in various concentrations and solution forms, such as gels, aerosols, foams, and liquids. This makes it easy to use in different areas of the restaurant or cafeteria requiring sanitization.
Chlorine dioxide is also safe for human contact. It’s non-toxic and non-irritating, so it can be used on equipment handled by staff or customers without causing harm. The chemical also breaks down quickly in the environment into harmless components, reducing the environmental pollution.
Chlorine dioxide is a powerful sanitizer that can help keep restaurants and cafeterias clean and safe for customers. With its fast-acting properties offer and ability to break down quickly, it’s an excellent option for any commercial kitchen or food service area. It’s non-toxic and non-irritating, making it safe to use on equipment handled by staff or customers without causing harm. Chlorine dioxide can help reduce the number of foodborne illnesses and ensure customers have a safe and enjoyable experience. It is also highly efficient, requiring less time and lower concentrations than many other cleaning agents. In addition, it does not produce harmful by-products and leaves no residual odor.
sanitizing restaurants and cafeterias with chlorine dioxide involves following the recommended concentration and dilution guidelines. To ensure proper usage, refer to the manufacturer’s instructions or seek professional advice. Prior to applying the solution, thoroughly clean surfaces like countertops, cutting boards, and equipment to eliminate food debris and grease. Use a spray bottle or cloth to apply the chlorine dioxide solution effectively.
When sanitizing restaurants and cafeterias with chlorine dioxide, it is crucial to allow the solution to remain on surfaces for the recommended duration to achieve effective disinfection. Once the designated time has elapsed, rinse the treated areas with water to remove any remaining chlorine dioxide residue.
It is essential to understand the safety measures when using chlorine dioxide. Chlorine Dioxide is a strong oxidizer and should be handled carefully to avoid skin or eye irritation. It should be used in well-ventilated areas, and protective gear, such as gloves and goggles, should be worn. In order to properly clean and sanitize food contact surfaces, it is crucial to begin by cleaning the surface with soap and water, ensuring the removal of any dirt or debris. After this, a chlorine dioxide solution can be prepared following the manufacturer’s instructions. This solution should then be applied to the surface and allowed to sit for the recommended time. It is essential to rinse the surface thoroughly with water after the recommended time has elapsed. Furthermore, surfaces should be dried thoroughly to prevent the growth of any residual pathogens.
Chlorine dioxide should be handled with care and only used in well-ventilated areas. Protective gear, such as gloves and goggles, should be worn. The concentrated solution should not come into direct contact with food and should be kept out of reach of children. Check recommendations for food contact concentrations. Using chlorine dioxide for cleaning and sanitizing restaurants, cafeterias, and food contact surfaces is an effective and efficient method for killing pathogens. However, it is essential to follow proper safety measures and carefully follow the manufacturer’s instructions when using this cleaning agent.
SPRAY, DIP, SOAK, FOOD AND FOOD-CONTACT SURFACES. FRUITS, VEGETABLES, EGGS, POULTRY, AND MEAT.
To safeguard against the entry of pathogens into wound/stem scars, it is crucial to employ water on whole, uncut, and processed raw commodities, perishable foods, produce at the point of harvest, as well as where produce is picked. Additionally, use water on packaging and food contact surfaces, including appliances, refrigerators, tables, utensils, glassware, and other kitchen or cafeteria applications.
When it comes to sanitizing restaurants and cafeterias with chlorine dioxide, the frequency of replenishment for the solution depends on various factors. These factors include the severity of contamination, the volume of foods being processed and surfaces sanitized, and the achieved dilution concentration. It is essential to regularly assess these variables to maintain effective and consistent sanitization practices in restaurant environments.
Prepare activated solution to a strength consistent with EPA maximum threshold for raw fruits, vegetables, leafy, root, tuber, bulb, fruiting, or cruciferous, legumes/bean, eggs, mushroom houses, meat, rinse/humidification water, disinfect or inactivate pathogens (Avian Influenza A), or food-contact surfaces. Use a metering or injection system; continuously, remedially, intermittent, or as a shock treatment in order to maintain desired system or storage results.
| Use-Site | CONCENTRATION | Mix EQUAL PARTS 1:1 – NaClO2 (Part A) and HCl (Part B) |
| Produce and Eggshell | 5 PPM | 4-5 drops A, with 4-5 drops B in 1 gallon of water |
| Carcass and Raw Meat, Poultry, and Fish | 70 PPM | 70 drops A, with 70 drops B in 1 gallon of water. (3 ml= 70 drops) |
| Potable Water and Chiller Water | 0.5 to 3 PPM | See Potable Water |
| Food Contact Surfaces | 20 PPM | 20 drops A, with 20 drops B in 1 gallon of water |
Mix in the bottom corner of a designated plastic mixing container. Let the solution activate for 1 minute before dilution, then fill with water. Agitate until mixed. Use as a solution or as a spray, dip, or soak in a manner consistent with usual standards.
REFERENCES.
- Inactivation Kinetics of Inoculated Escherichia Coli and Salmonella Enterica on Lettuce by Chlorine Dioxide Gas, Barakat S. Feb. 2008.
- Inhibition of Hyphal Growth of the Fungus Alternaria Alternata by Chlorine Dioxide Gas at Very Low Concentrations, 127(4):773-7. Japanese. Morino H. April 2007.
- Decontamination of Strawberries Using Batch and Continuous Chlorine Dioxide Gas Treatments, Vol 67, NO 12.. Journal of Food Protection. Y Han, T.L. Selby, K.K.Schultze. Jan. 2009.
- A Guide to Drinking Water Treatment and Sanitation for Backcountry & Travel Use. Center for Disease Control and Prevention. Oct. 2022.
- Sensitivity Of Listeria Monocytogenes, Campylobacter Jejuni And Escherichia Coli Stec To Sublethal Bactericidal Treatments. Aberdeen, Scotland. N. Smigic. Sept. 2008.
- Methods of Treating or Preventing Influenza Associated Illness with Oxidative Reductive Potential Water Solutions. Oculus Innovative Sciences. Hojabr Alimi. May 2010.
- Reregistration Eligibility Decision (RED) for Chlorine Dioxide and Sodium Chlorite (Case 4023). Prevention, Pesticides and Toxic Substances. Aug. 2006.
- Chlorine Dioxide as an Alternative Disinfectant for Disinfection of Oyster Mushroom Growing. The Journal of Horticultural Science and Biotechnology, Funda Atila. June 2019.
- Chlorine Dioxide Gas Treatment as a Means to Reduce Salmonella Contamination on Spices. Innovative Food Science & Emerging Technologies. Chase E. Golden. March 2019.
- Guidelines for Drinking-Water Quality, P. 140. World Health Organization. 2011.
