|Re: infection control||<– Date –> <– Thread –>|
|From: Hans Tilstra (tilstrasmartchat.net.au)|
|Date: Wed, 17 May 2000 22:41:46 -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! 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. Hans
Re: infection control Hans Tilstra, January 19 2000
- Re: infection control Hans Tilstra, May 17 2000
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