It is critical to clean and disinfect surfaces that come in contact with food as well as the bins where vegetables and fruits are being stored. To achieve effective sanitation, cleaning must be done before disinfectants are used. The selection of cleaning and sanitizing agents can vary depending on the specific needs within a facility.

Cleaning and sanitizing solutions should be made with potable water (water that is suitable for drinking).  Keep in mind water hardness can also influence the effectiveness of cleaners.






The following sequence should be followed:

1. Rinse

2. Clean

3. Rinse

4. Sanitize


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