In retail foodservice, there are essentially three accepted sanitizing agents for use. These include chlorine bleach, iodine and quartanary ammonium or “quat”. Each of these sanitizers will be effective in eliminating a vast majority of bacteria from a properly cleaned food contact surface, but your operation must chose the best chemical for […]

What is the difference between “clean”, “sanitized” and “sterilized”? Clean means free of visible soil. Sterilize means free of all germs – ie bacteria and viruses. In the food service environment, it is impossible to sterilize items, therefore, we rely on the next best thing and that is to “sanitize” or reduce […]