Consumers sometimes experience difficulty choosing the right surface disinfectant wipes, especially those designed to clean food prep surfaces. According to the Partnership for Food Safety Education, most people avoid use of disinfectants on food contact surfaces because they tend to leave harmful residues behind. Instead, they opt to clean food contact surfaces using detergents before rinsing with warm water.
- You stand the risk of spreading the germs across your working surface. For that reason, only use a single wipe on one surface to avoid spreading the pathogens from one section to the next.
So, what is the appropriate use of disinfectant wipes? Here are some of the tips you can follow to ensure that your cleaning efforts are not harmful:
- Always let the disinfectant rest on the surface for up to 30 seconds to completely disinfect the surface and another three to four minutes to sanitize the surface completely.
- Always dispose of the wipes after use. Never re-use the wipes as this might cause re-infection.
- Wipes work perfectly well when used along with the conventional cleaning methods. They are never designed to replace the normal cleaning methods.
Surface disinfectant wipes:Choosing the right one
Here are some considerations to keep in mind when choosing wipes:
Dry time
How long does the surface take to dry after using the wipe on it? CDC recommends 60-90 seconds. Generally, avoid wipes that contain alcohol because they take longer to dry. In addition, ensure that the wipe you settle for has a kill-claim for the germs and bacteria you want to rid from your working surface.
What surface are you going to disinfect?
You want a disinfectant that will not destroy your working surface. Some wipes come with hydrogen peroxide, which has a strong bleaching effect on certain surfaces. For instance, if you are working in a hospital environment, you should avoid using hydrogen peroxide based wipes on equipment like glucometers as the disinfectant might damage the optics.
What do the wipes smell like?
Wipes, especially those used to clean food contact surfaces in a restaurant or home, should not have a strong smell. You do not want to use wipes that emit an odor that bothers the people around you.
What material is the wipe made of?
Avoid surface disinfectant wipes made from materials that may deplete the active materials that the disinfectant is meant to deliver in the first place. This can happen when you use a tub of disposable wiping material that lets you add a disinfectant to a container of dry wipes.
