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Surface Cleaning
Help reduce risk of cross-contamination to staff and guests in your facility with convenient disinfection of hard surfaces.
Cleaning vs. Sanitizing
Do you know the difference?
What Does it Mean to Clean?
Cleaning refers to removing the visible dirt and food residue from dining tables, prep areas and food service equipment.
What Does it Mean to Sanitize?
Sanitizing is the process of removing or reducing the number of pathogenic microorganisms on a clean surface (i.e. prep area, equipment, etc.) to safe levels. This task is critical to help prevent the spread of disease-causing germs from surface to surface and food to food.
Surface Cleaning & Sanitizing Tips
- Wash, rinse and sanitize food contact surfaces after every use, or every 4 hours in continuous use. This applies to deli slicers, cutting boards, utensils, work surfaces, and food processing equipment
- Have the proper tools and chemicals for cleaning, and consider color-coded materials for different zones of your operation, e.g., to prevent spreading contaminants from restroom to kitchen
- Test sanitizing solutions in automatic warewashers, sanitizer buckets and 3-compartment sinks for proper chemical concentration
- For hot water sanitizing in automatic dishwashers, ensure 160˚F surface temperatures on food contact surfaces (rinse water between 180˚F and 194˚F)
Innovative Cleaning & Sanitizing Solutions
Sanitizer & Detergent Pails
Reduce the risk of contaminating food contact surfaces and avoid a potentially hazardous situation with our easily distinguishable red sanitizer pails and green detergent pails.
Towels & Wipes
Our foodservice wipers & towels play an important role in effectively cleaning and sanitizing food contact surfaces, helping you keep your operation clean and safe.
Testing & Monitoring
Measure the concentration of sanitizing solutions to ensure they are at the proper strength of killing germs on surfaces, utensils and dishwashers with Ecolab Test Strips.
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