Types of detergents and sanitizers

Types of detergents and sanitizers we recommend to you :)

After purchasing safe food, storing it out of the temperature danger zone, cooking the food thoroughly, and serving it safely to our appreciative customers in a sanitary, well-designed establishment, it is important that the tableware and flatware, pots, pans, utensils, and equipment used must be cleaned and sanitized before re-using to prevent any contamination.

Fortunately, we have a wide variety of cleaning and sanitizing agents available in the market to remove this potential contamination problem. We have to find out the correct procedures, the products to use and how to apply them properly.

• Cleaning with a detergent with sufficient agitation or under sufficient pressure, for an adequate period of time to remove food soil
• Thorough rinsing after cleaning for effective sanitizing
• Sanitizing by using heat or chemical compounds
• Mechanical and manual methods for washing, rinsing, and sanitizing
• Storage if clean and sanitary equipment and utensils
• Communicating precautions to employees using hazardous chemical products

Cleaning is the physical removal of soil and food matter from a surface and sanitizing is the reduction of number of micro-organisms, such as bacteria, to safe levels on tableware, flatware, equipment, and any food-contact surface.

All surfaces that come into contact with food must be washed, rinsed, and sanitized after each use, after any interruption of service during which they may have become contaminated, or at regularly scheduled intervals if they are in constant use.

Cleaning agents

Cleaning agents refers to a chemical compound specifically formulated to remove soil, or to remove mineral deposits. A particular cleaning agent should be selected for its specific cleaning properties.

They are divided into four categories:

• Detergents, which can be mildly or highly alkaline
• Solvents
• Abrasive cleaners
• Acid cleaners

Detergents

While soap is the oldest manufactured cleaning agent and is still one of the most effective in removing soil, its poor rinse ability and sensitivity to water hardness limits its use to hand washing in the foodservice industry. Therefore, soap has been replaced by detergents for most purposes.

Solvent cleaners, otherwise known as degreasers

Greasy soils that become extra tough in areas such as grill backsplashes, oven surfaces, and less frequently cleaned non-food surfaces, such as driveways, are quickly and easily loosened with solvent cleaners. Degreasers are alkaline detergents containing an agent that dissolves grease, such as a diglycol butyl ether. They are only effective at full or half strength, so their use must be limited to small areas, or infrequent tasks to keep costs low.

Acid cleaners

There are certain types of soils that are not affected by alkaline cleaners. Examples are the scaling in dishwashing machines, the rust stains developed in washrooms, and the tarnish that darkens copper and brass. Therefore, we have to use acid cleaners to clean them up.

The kind and strength of the acid varies with the purpose of the cleaner. No matter how strong the acid cleaners are, they must be selected and applied carefully to avoid damaging the surface of the health of the user.

Abrasive cleaners

Soil is sometimes attached firmly to a surface that neither alkaline nor acid cleaners can remove. Badly soiled floors benefit from the use of abrasive cleaners.
Abrasives should be used with caution in a foodservice facility since they may mar smooth surfaces, especially plexi-glass or plastic, and make cleaning more difficult.

Type of detergents to use

Alkaline detergent used will be caustic soda (sodium hydroxide). It is corrosive to skin, aluminium, and zinc, has poor wetting properties. However, it is effective for fat and protein solubilisation and is cheap. Sequestering agents (chelates)) such as the amino carboxylic acids are added to prevent scale formation in hard water.

Neutrals detergents are blends of surfactants used for manual dishwashing and manual cleaning. They are relatively safe to use, bur gloves should still be worn to avoid defatting of the skin and to reduce of dermatitis.

Why choose alkaline and neutral detergents?

Organic soils that comes from living matter including animal fat, vegetables oils, starch, sugars and proteins from milk, egg, meat or blood. They may be removed by using neutral or alkaline detergents. However, if heated, dried or allowed to remain for long period, then alkalis must be used to remove them. In a steak house, there will be organic soils that come from animal’s fat, meats and vegetables oil.

Grease or oil if heated will form a tenacious, dark, sticky deposit known as polymerized grease. This may be removed by a mild alkali such as sodium carbonate. Further heating of polymerized grease will results in the formation of carbon, which must be removed by more aggressive, caustic akalis such as sodium hydroxide or potassium hydroxide.

Sanitizing principles

We can sanitize a surface after it has been thoroughly cleaned and rinsed. A food-contact surface must be sanitized. Sanitizing is a step beyond clean, and a step below sterile.

Sanitizing can be done in two ways: either immerse the object in water with a temperature of at least 76.7۫˚C, which is high enough to kill microorganisms; or it can be treated with a chemical sanitizing compound. You cannot sanitize without washing and rinsing!

There are two methods used to sanitize surfaces: Heat sanitizing and chemical sanitizing.

Heat sanitizing

One way to heat-sanitize tableware, utensils or equipment is to immerse them in hot water. The water must be at least 77degress Celsius and the items must be immerse for thirty seconds. To maintain this temperature, it is best to install a heating device. Use a thermometer to check water temperature when heat-sanitizing by immersion.

High-temperature dishwashing machine use hot water to sanitize tableware, utensils and other items. To check the water temperature in these machines, you can attach temperature-sensitive labels or tape to items and run them through the machine. You can also place a high temperature thermometer in a dish rack and run it through the machine.

Chemical sanitizing

The three most common types are chlorine, iodine, and quaternary ammonium compounds. Chemical sanitizing is done in two ways. One is by immersing a clean object in a specific concentration of sanitizing solution for a specific amount of time or by rinising, swabbing or spraying the object with a specific concentration of sanitizing solution.

Dettol

Dettol Multi Action All-in-1 Trigger
(spray for countertops; end of day cleaning)
• Cuts kitchen grease
• Cleans well
• Removes soap scum
• Kills 99.9% bacteria

Dettol Multi Action All-in-1 All Purpose Cleaner
(concentrated liquid cleaner; for mopping floor)
• Cuts kitchen grease
• Removes dirt
• Kills 99.9% of bacteria

Dettol Liquid Antiseptic Disinfectant
(concentrated antiseptic disinfectant; for end of day cleaning or bandaged wounds )
• Proven safe & effective concentrated antiseptic disinfectant
• Kills bacteria
• Provides protection against germs
• Applicable on cuts/grazes/bites/stings as antiseptic wound cleansing diluted
• Use as disinfectant around kitchen

Dettol Surface Cleanser Trigger
(spray for quick & easy cleaning before preparing food or end of day cleaning)
• kills 99.9% of bacteria & viruses
• non bleach, no taint , no odour
• safe to use where food is prepared
• safe for use on countertops, chopping boards, refrigerators, microwaves, wash basins, toilet seats, baby’s chairs, chairs, door knobs

Dettol Mould & Mildew Remover Trigger
(spray for hard to clean areas)
• Kills 99.9% of bacteria & viruses
• Contains microbial agent to remove stains caused by ingrained mould
• Use on refrigerator door seals, bathroom tiles

Hopefully after reading this, you all will have a better understanding of what types of detergent and sanitizers to use!