Cleaning method

A 7-step methodology - observe these seven steps when cleaning and disinfecting.

1. 

   Clean the surfaces of the majority of the soiling

2. 

   Spray the surface with a degreasing agent

   Good practice dictates that you need to remove grease from a surface before disinfecting it. The grease-free surface allows the disinfectant to act effectively in the absence of any interfering substances. However, to facilitate the cleaning of slightly soiled surfaces, certain manufacturers now recommend disinfectant detergents, which perform these 2 operations in one step. Use of these products does not eliminate the need to remove grease from the surface to be cleaned beforehand.

3. 

   Rinse

   Rinsing is mandatory with regard to the legislation pertaining to products used for cleaning material which can come into contact with foodstuffs.

4. 

   Spray the disinfectant

5. 

   Allow it to act for at least 5 min.

   A minimum contact period of 5 min. is essential. This is the time required for the disinfectant to act on the bacteria. For certain fungicidal products, the period of time required to act is longer. Always consult the parameters indicated by the standard to which the disinfectant refers. Product dilution should also conform to the parameters of the standard indicated in reference, as well as to the directions for use. Don't forget that temperature also plays a part: if you dilute disinfectant with cold water, it is imperative that you extend the contact period (see the Zinner circle).

6. 

   Rinse with drinking water

   Rinsing is mandatory with regard to the legislation pertaining to products used for cleaning material which can come into contact with foodstuffs.

7. 

   Leave to dry

   "Leave to dry" is often mentioned as a precaution on manufacturers' directions for use. If you dry the product with a contaminated cloth, the disinfecting process will have been in vain. You should also protect the moving parts of disinfected items with cling film.