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.
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.
Get in touchDegrease
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.
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.
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.
Common types of disinfectant products
There are a number of different types of disinfectant products, common types include:
What disinfectant does your business need?Quat
Diamines / Triamines
Chlorine
How can NCH Europe help?
With a range of industrial and food safe disinfectant products combined with our years of experience and team of maintenance experts, find out more about the disinfectant products we can supply for your facility. Use biocides safely. Always read the label and product information before use.
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Our team are here for you. If you would like more information about NCH or any of the solutions, products or services we provide, please get in touch.
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