Is “cleaning” the same as “disinfection”? The answer is clear: no. And what's the difference between the two? Let's discover it together and give you some keys to doing it effectively in your business:

Cleaning:

It consists of removing dirt from something, but without completely eliminating germs.

Disinfection:

Unlike the previous one, when we disinfect, we are eliminating harmful microorganisms and preventing their development thanks to the use of a chemical product.

Why is it so important to clean and disinfect?

Some of the many reasons we can think of are:

• Prevent the spread of diseases or their spread.
• Extend the useful life of facilities, premises, utensils and equipment.
• Ensure that the service or product we offer to the customer is of optimal quality.
• Prevent contamination in food products.
• To comply with the Hazard Analysis and Critical Control Points (HACCP or HACCP in English) that guarantees food safety.
• Build trust in the customer.
• Take care of the company's image.

As you can see, both tasks are important in any business, but even more so in the food industry. Aware of this, at Vinfer we developed the HACCP hygiene line as a global solution for products intended for the food industry, such as restaurants, cafeterias, catering, warehouses, residential canteens, nursery schools, schools, slaughterhouses and dairy industries.

How to properly clean and disinfect?

Here's a brief guide to cleaning first and then effective disinfection:

1. Los products chosen to clean and disinfect will depend on the surface to be treated, the equipment, utensils and facilities. For example, to remove dirt and dust from windows and mirrors, you should use the liquid detergent that repels water and provides shine, the V300 Multipurpose Window Cleaner. On the contrary, for cleaning irons, stoves and ovens, the V202 Degreaser will be our ally.
2. Your hygiene As a food handler it's also important so don't forget to count on the help of V40 Neutral Unscented Hand Gel.
3. The products must meet the requisites What marks the regulation EC 852/2004 relating to the hygiene of food products and which, of course, follows the HACCP hygiene line.
4. Not a trace of fat. Saying goodbye to it on walls and surfaces with the V200 Plus Energetic Degreaser and V201 Multipurpose Degreaser has never been easier.
5. Remember that not only areas in contact with food must be disinfected, but all areas, including walls, for example, with specific products for that purpose. With VFermatón V801 Disinfectant Cleaner suitable for all types of surfaces such as kitchen utensils, tables or cold rooms, there will be no microorganism that resists.
6. Utensils and crockery. To make them look like the first day, use the V501/502/503 Dishwashing Machine Detergent daily and for utensils you wash by hand the V500 Sanitizing Manual Dishwasher.
7. Pay attention to your feet. The kitchen floor you walk on must be cleaned daily with concentrated detergents that eliminate dirt and degrease. It will be the last thing you do, since first of all you start with the highest areas. In addition, with the Floral V100, Ammoniacal Pino V101, Magnolia V102 and Marino V103 cleaners, you perfume the environment for hours with the fragrance you like the most.
8. Frequency, Dosage and Procedure. Read the label and apply the product as directed to achieve spectacular results.

Have we answered your questions about cleaning and disinfection? If not, leave a comment and we'll get back to you.