Re: Chlorine bleach rinse | <– Date –> <– Thread –> |
From: Cara Hart (chartefurn.com) | |
Date: Wed, 17 May 2000 16:03:15 -0600 (MDT) |
At 15:15 05/17/2000 , RowenaHC [at] cs.com wrote: >Hot water, soap, and air drying are the best way to avoid infection. It is >FAR more important to ban all sponges and other harborers of germs, and to >make sure that individuals wash their hands (taking 10 seconds to soap up >before rinsing) before touching any food items, than to mess around with >chlorine dips, which don't work unless you leave stuff to soak for about 10 >seconds in any case! It's my understanding that if the water is not so hot that you can't put your hands in there to wash the dishes, it's also not hot enough to kill any bacteria. Don't you have to put some sort of disinfectant in there? Or do commercial dishwashers use water hotter than the boiling point? -- Cara ----------------------------------------------------------------------- Cara Hart Are you in Colorado? chart [at] efurn.com Ask me about our local Systems Administrator Women In Technology group. ARITEK Systems, Inc. and eFurn.com, LLC.
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Re: Chlorine bleach rinse RowenaHC, May 17 2000
- Re: Chlorine bleach rinse Cara Hart, May 17 2000
- Re: Chlorine bleach rinse Kay Argyle, May 19 2000
- Re: Chlorine bleach rinse Stephen R. Figgins, May 20 2000
- Re: Chlorine bleach rinse Howard Landman, May 22 2000
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