Defining Terms - Detergent, Disinfect and Sanitiser

Defining Terms - Detergent, Disinfect and Sanitiser

Detergents

Break down grease and dirt grease.

They will wash away some bacteria but Do not kill bacteria.

Disinfectants

Destroy large numbers of bacteria, but not all of them. They reduce the numbers of bacteria to safe levels.

Spores and toxins not necessarily destroyed by disinfectants.

Typically we use chemical disinfectants but we can use hot water above 82°C.

Sanitisers

These are typically found in spray guns and are a mixture of detergent and disinfectants. They are very useful on areas that are not very dirty, such as serving counters, or fridge or door handles. They do not work so well on heavily soiled areas, where it is better to use separate detergents and disinfectants.

Use of chemicals

It is important to make sure you use all these chemicals correctly so you should make sure you read the instructions on the containers. If they need to be mixed with water you need to make sure they are mixed correctly and some chemicals need to be left in contact with surfaces etc. for a certain amount of time to work properly. It is also important to make sure any chemicals you use on food or hand contact surfaces are food grade so that if they do end up getting into the food they will not cause a problem.

It is also important to make sure you are aware of any health and safety issues when dealing with chemicals, for example wearing any personal protective equipment, such as gloves, if necessary and making sure you don’t mix chemicals.

For hand washing it is good to use non-perfumed bactericidal hand soap.

It is also good to use washing up liquid with bactericide.