What floor cleaner is used in the food industry?

In the food industry, the choice of floor cleaner is crucial, as it must effectively sanitize surfaces without posing a risk to food safety. Generally, floor sanitizers used in food service environments fall into two main categories: quaternary ammonium compounds (quats) and chlorine-based sanitizers.

1. Quaternary Ammonium Compounds (Quats)

Quats are widely used in the food service industry due to their effectiveness against bacteria, viruses and fungi. They are favored for their low toxicity and non-corrosive properties, making them safe for use around food. Popular quats include benzalkonium chloride and dodecylbenzenesulfonic acid. These sanitizers work effectively at both low and high temperatures, can be used as both a cleaner and a sanitizing agent and typically require a dwell time of only a few minutes to achieve maximum effectiveness.

2. Chlorine-Based Sanitizers

Chlorine bleach is another potent option for sanitizing floors in food service establishments. It is very effective against a broad range of pathogens, including those that cause foodborne illnesses. However, it should be used with caution due to its strong odor and potential corrosiveness to surfaces over time. When utilizing chlorine-based sanitizers, it’s essential to dilute them properly according to manufacturer instructions to ensure safety and effectiveness. Additionally, the dwell time to achieve adequate sanitation might be longer than that required for quats, so staff should be trained on proper application and usage protocols to ensure compliance with hygiene standards.

Other Types of Sanitizing Solutions

Apart from quats and chlorine bleach, there are other alternatives worth mentioning:

3. Hydrogen Peroxide

Hydrogen peroxide, or specifically peracetic acid, sanitizers have gained popularity in food service due to their eco-friendliness and effectiveness in eliminating a range of microorganisms. They can be used on various surfaces, including floors, and break down into water and oxygen after use, leaving no harmful residues. However, it’s important to ensure that the solution is at the correct concentration and that users are aware of the necessary dwell times for effective sanitization.

4. Enzymatic Cleaners

Enzymatic cleaners utilize naturally occurring enzymes to break down organic matter, such as grease and food residues, making them particularly useful in kitchen environments. While they may not provide the same immediate sanitation levels as quats or chlorine-based products, they are excellent for degreasing and preparing surfaces for subsequent sanitization steps. Following an enzymatic cleaning process with a proper sanitizer is often recommended to achieve the best results in maintaining hygiene and cleanliness.