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Broad Street Solutions
James Marx, RN, MS, CIC Editor
PO Box 16557
San Diego, CA 92176
(619)656-7887 Voice/FAX
jmarx@concentric.net
Read the Product label-
It should state the product is an EPA approved hospital disinfectant. Look to see which organisms is the product effective against. There are a limited number of test organisms for each type of microorganism. If the product has a Bactericidal claim, it is effective against almost all bacteria. The same is true for Virocidal and Fungicidal claims. If your product has a separate claim for HIV, HBV or TB, it is used for marketing. Any virocidal claim will be effective against HIV.
Next, read the Directions for Use. Pay attention to the type of surface to be cleaned. It is usually a hard, non-porous surface.
Next is the critical step of dilution. Ask the product user how they dilute the product. If dilution is by hand, there is usually inconsistent dilution practices.
Finally comes contact time. Most products require 10 minute of contact to be effective. This is equivalent to air drying the surface. Surfaces should not be wiped dry, as this reduces contact time.
FOUR BASIC PRINCIPLES OF FOOD SAFETY
The following questions were taken from the Food Safety Website
What is the best way to clean kitchen counters?
Bleach and commercial kitchen cleaning agents are the best sanitizers--provided they're diluted according to product directions. They're the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria. Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may their growth.
How should you select and use cutting boards?
Cutting boards can harbor bacteria in cracks and grooves caused by knives. But with little effort, plastic, a hard wood, such as maple, or any nonporous surface can be used safely if used properly. Here's how:
Juice that is pasteurized may not say so on the label. Follow these guidelines for selecting juice products. Unpasteurized Juice is normally found in the refrigerated sections of grocery or health food stores or at cider mills farm markets. Unpasteurized juice should have warning information on the label or on a nearby sign. Pasteurized Juice is normally found as frozen concentrated juice or in non-refrigerated shelf-stable containers, such juice boxes, bottles, or cans. Pasteurized juice can also be found in the refrigerated sections of stores. By November 1999, all unpasteurized or untreated juice products will contain the warning on the label.
What is the proper temperature for your refrigerator?
Refrigerators should stay at 41 degrees F or less. A temperature of 41 degrees F or less is important because slows the growth of most bacteria. The temperature won't kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. Freezing at zero degrees F or less stops bacterial growth (although it won't kill all bacteria already present).
What is the safest way to handle and prepare eggs?
To prevent infection with Salmonella enteritidis, follow these rules when buying, storing, preparing, serving, and eating eggs: Don't eat raw eggs. This includes so-called "health-food" beverages made with raw eggs, and foods traditionally made with raw eggs, such as Caesar salad, hollandaise sauce, homemade mayonnaise, ice cream, eggnog, and cookie dough, unless the dish was made with a pasteurized liquid egg product or pasteurized in-shell eggs. Egg mixtures made with an egg-milk base cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) are safe, too. Use a thermometer to make sure the mixtures reach the correct temperature. Buy eggs only if sold in the grocer's refrigerated case. Open the carton and check that the eggs are clean and uncracked.
Store eggs in their carton in the coldest part of the refrigerator, not in the door, and use within three to five weeks. The refrigerator should be set at 40 F (5 C) or slightly below. Keep hard-cooked eggs, including dyed Easter eggs, in the refrigerator, not at room temperature. Use within one week. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites also can be frozen by themselves. Use frozen eggs within one year. Wash hands, utensils, equipment, and work areas with warm, soapy water before and after contact with eggs and egg-rich foods. Don't leave cooked eggs out of the refrigerator for more than two hours. When baking or cooking, take out the eggs you need, and then return the carton to the refrigerator. Cook eggs until yolks are firm.
Clean: Wash hands and surfaces often
Separate: Don't Cross-contaminate
Cook: Cook to proper temperatures
Chill: Refrigerate promptly
What should I look for on a juice label?