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Disinfectants and the food industry

Ensure your surfaces are protected against a wide spectrum of viruses, bacteria, algae and fungi.

The importance of cleaning and degreasing before disinfecting

Cleaning and degreasing a surface will remove some germs but it will not kill all germs alone, that’s where the disinfectant comes into play. Disinfecting a surface without degreasing however will hide germs from the disinfectant, leaving the surface contaminated. The two processes should always be followed to ensure germs are effectively killed and removed from a surface, lowering the risk of infection.

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Three steps to sanitise surfaces

Keeping your surfaces clean and disinfected is importance across all industries, especially the food industry. From industrial food processing to commercial kitchens and health care facilities; ensuring you follow the right steps will help to stop the spread of pathogens.

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1

Degrease

Ensure surfaces are thoroughly cleaned and degreased. Remove any visible grease, dirt and debris with the right solutions, leaving a clear surface to effectively disinfect.

2

Disinfect

Apply to degreased surfaces to help control the growth of harmful bacteria, viruses, fungi and other microorganisms that can contaminate food production equipment and surfaces.

3

Maintain

With the right solutions and expert guidance; ensure your facility regularly cleans and disinfects surfaces, equipment and machinery to help prevent the spread of pathogens.

Insights from NCH Maintenance

From the latest news and trends in industrial maintenance to advice for maintaining your business operations. Stay informed with our industry focused articles.

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