Thread: Dish sanatizer?
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Unread 06-25-2013, 12:33 AM   #5
bizznessman
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The restaurant I worked in used 1 Tbsp of bleach per gallon of water and required that all items remain submerged for a minimum of 2 minutes. The disinfection compartment was to be drained/cleaned every 4 hours or at the end of a shift due to the fact that chlorine will evaporate out over time, especially in warm/hot water. All items were to then be air dried. Towels are hotbeds of bacteria and once contaminated then proceed to contaminate everything they touch. This seems to be somewhat of an industry standard.

Some in the industry have switched to quaternary ammonia. One of the advantages of quaternary ammonium disinfectants is that they don't damage clothing and carpets the way that bleach does. They are also non-corrosive to metal pipes and other surfaces, another advantage over bleach. Extended exposure of these infrastructure items to bleach can cause damage.

When quaternary ammonium is mixed with organic matter it loses its effectiveness. This makes it an ineffective disinfectant in situations where blood, urine, fecal matter or soil may be present. For this reason, it is only used on non-critical surfaces like floors and railings in hospitals instead of on critical surfaces such as instruments that may come in contact with broken skin. Hard water is also a concern and should be tested before using a quaternary ammonium as a disinfectant because it loses effectiveness in solution with hard water. Cloths made of cotton or other organic material should not be used to spread the disinfectant because they lower its effectiveness.

More than you ever wanted to know.
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