Re: infection control
From: Hans Tilstra (
Date: Wed, 17 May 2000 22:41:46 -0600 (MDT)
> At 15:15 05/17/2000 , RowenaHC [at] wrote:
 >Hot water, soap, and air drying are the best way to avoid infection.   It
 >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
 >seconds in any case!

If you aspire to an organisational standard (eg. HACCP), then infection
control has three steps;
- use detergent & hot water to shift dirt
- use fresh bleach in ratio as instructed to kill germs
- air dry (rather than using tea towels etc.)

In the kitchen, a clean-as-you-go rather than a pile up with a long wait for
the dishwashing crew is recommended. Bleach is mandated when cleaning
bloodspills or faeces.


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