Percentage of Listeriosis cases via deli meats tied directly to retail meat slicers2
Bacteria colony-forming units per square centimeter found in refrigerators3
Maintaining a clean, sanitary working and dining environment can be a challenge for any operator. In addition to the many obvious areas to clean and sanitize, there are a myriad of small wares that may be overlooked or sanitized improperly, potentially leading to a foodborne illness outbreak.
Proper sanitizing comes down to paying attention to the small details to ensure compliance. Rag and bucket sanitizing methods may seem simple but, below the surface, they are inherently complicated and can lead to inadvertent protocol failures by staff.
For example, chemical solutions must be measured and mixed properly according to manufacturers’ instructions. The solution buckets must be tested to ensure the proper concentration level. Sanitizing solutions must be changed every 2-4 hours, or any time organic matter has accumulated in the solution rendering it ineffective. Failure to comply can lead to contamination being spread surface-to-surface.3 In other words, a lot can go wrong! [Download our Resource: Common Sanitizing Pitfalls]
The answer to keeping small wares free from illness-causing pathogens is sanitizing properly. Choosing a sanitizing method that is quick, easy, and effective is the key to getting busy staff to comply.
When choosing a small ware sanitizing product, some features may be particularly beneficial. Look for a sanitizing product with the following qualities:
Learn more about the hazards of improperly sanitized small wares by downloading our “Don’t Risk It, Sanitize It” infographic.
Sani Professional Sanitizing Wipes are perfect for quick on-the-go sanitizing of thermometers, cutting boards, ice machines, and more.