True Blue Wipeout Food Grade Sanitiser 5L

Sanitisers are generally less effective on porous surfaces compared to non-porous surfaces. This is because porous materials, such as wood, fabric, or unsealed stone, have tiny openings or spaces that can trap dirt, bacteria, and other contaminants. When a sanitiser is applied, it may be absorbed into these pores, reducing its ability to remain on the surface long enough to kill germs effectively.

On the other hand, non-porous surfaces like stainless steel, glass, and sealed countertops allow the sanitiser to sit on the surface and fully interact with bacteria, making the disinfection process more effective.

How to address porous surfaces:

• Pre-cleaning: If sanitising a porous surface is necessary, thoroughly clean it first to remove dirt and debris trapped in the pores.

Longer contact time: Allow the sanitiser to sit on the surface for an extended period, as directed, to maximise its effect.

Kitchen surfaces should be sanitised regularly to maintain a hygienic and safe food preparation environment. The frequency of sanitisation depends on how the surfaces are used and the level of exposure to potential contaminants. Here are some general guidelines:

1. After handling raw foods

Sanitise kitchen surfaces, such as countertops, cutting boards, and utensils, immediately after preparing raw meat, poultry, seafood, or eggs. These foods can carry harmful bacteria like Salmonella and E. coli, which can contaminate surfaces.

2. After cooking or meal preparation

Wipe down and sanitise surfaces after cooking or preparing meals, especially in areas where food was handled or where spills occurred.

3. Daily routine cleaning

Even if not actively cooking, sanitise kitchen surfaces at least once a day to remove dust, bacteria, or other particles that may accumulate during the day.

4. For high-touch areas

Surfaces like refrigerator handles, stove knobs, and cabinet handles should be sanitised multiple times a day or as needed, as these areas are frequently touched and can harbour bacteria.

5. In food service or commercial kitchens

In professional settings, sanitisation should occur after each use of a workstation or cutting surface. In addition, a full cleaning and sanitisation routine should be performed at the start and end of each shift to meet food safety regulations.