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Sanitizers versus Disinfectants

I have been made aware of some confusion about the difference between sanitizers and disinfectants. Sanitizers are used in food establishments routinely for utensils, equipment and food contact surfaces in general. Routine sanitization of food contact surfaces is indicated in the 410 IAC 7-24 Retail Food Code. Conversely, disinfectants are only used in response to a vomitus/diarrheal incident or when directed by your health department in regards to an outbreak or infected food handler.

An effective disinfectant for hepatitis A is a 5000ppm chlorine solution which is about 12/3 cup bleach to 1 gallon water. If another disinfectant is chosen, check the label to determine its effectiveness in destroying hepatitis A.

Once disinfection has been accomplished food establishments should switch back to their normal sanitizing solution and sanitizing procedures. Please let me know if you have any questions about effective disinfectants or their use after an incident.


NOW YOU KNOW !!!

 

Southern Chapter

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Welcome to the Indiana Environmental Health Association's Southern Chapter !


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