ADVANCEMENT OF THE PRACTICE
used properly, and that the requirements of the label are met. Final Note Manufacturers also design their products to match the surface they are meant to be used on and for what the surface is used (e.g., food con- tact versus nonfood contact). Hard, nonporous surfaces are the easiest to clean and disinfect or sanitize, whereas soft, porous surfaces, such as fabric furnishings, are far more dicult, if not impossible without destruction. In addition, we need to consider cleaning and removing germs from common touch (i.e., high touch) surfaces that might come in contact with broken skin or mucous membranes. These surfaces need frequent cleaning and disinfection. If a surface may be contaminated but no one touches it, however, it does not require disinfection and the use of chemicals may be avoided. As we mentioned earlier, cleaning should always precede application of a sanitizer or disinfectant except where all-in-one products such as cleaner sanitizer or cleaner disinfec- tants are used. U.S. EPA mandates that rinsing
Additional Resources
• Standard Operating Procedure for AOAC Use Dilution Method for Testing: www.epa.gov/sites/default/ les/2020-02/documents/mb-05-16.pdf • Sanitizers for Use on Hard Surfaces—Ef cacy Data Recommendations: www.regulations.gov/document/EPA-HQ-OPPT-2009-0150-0022 • Standard Operating Procedure for Germicidal and Detergent Sanitizing Action of Disinfectants Tests: www.epa.gov/sites/default/ les/2020-02/documents/mb-27-03.pdf • Federal Register (Vol. 84, No. 71/ Friday, April 12, 2019/Rules and Regulations): www.govinfo.gov/content/pkg/FR-2019-04-12/pdf/2019-06791.pdf
does not follow the application of a sanitizer deemed safe for use on food contact surfaces. For disinfectants used on food contact sur- faces, however, rinsing is usually encouraged after the contact time has elapsed. This step is because disinfectants might have higher percentages of active ingredients than sani- tizers and might leave more toxic residues on the surface. If not appropriately rinsed, these residues could present a food safety risk.
Please keep in mind that disinfectants and sanitizers can harm the environment when used improperly. If there is no need to use them, you may want to encourage the use of a nonregulated, all-purpose cleaner. Now you know.
Contact: powitz@sanitarian.com.
If you are looking for a new job or your agency needs additional sta , turn to our Job Board. Our members get their first job posting for free. We also o er reasonable posting rates for nonmembers. You can find job postings from our partners across the country that range from environmental health specialists and managers to professor and faculty positions. Learn more at www.neha.org/job-board.
Did You Know?
The food industry moves fast. The Certified Professional–Food Safety (CP-FS) credential keeps you up-to-date with the rapidly changing food industry and tells your community that you know the science and practice to keep them safe. Learn the requirements: neha.org/cpfs-credential
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Volume 86 • Number 10
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