The Municipality of Concordia, through the Directorate of Bromatology, reminds of the importance of maintaining the cleanliness and disinfection of food establishments and facilities.
The recommendation is aimed at those responsible for food processing, handling, packaging, marketing, and dispensing establishments, as proper sanitization constitutes a fundamental measure to prevent food contamination and protect consumer health.
For this reason, establishments must have adequate and systematic cleaning and disinfection procedures, using authorized products and in the concentrations and conditions indicated by the manufacturer.
In this regard, the Bromatology department recommends:
Keep facilities clean, tidy, and in adequate conditions of preservation.
Perform cleaning before disinfection, as both stages fulfill different functions.
Use appropriate and correctly identified cleaning and disinfection products.
Respect the indicated concentrations, contact times, and conditions of use.
Avoid cross-contamination with food during sanitization tasks.
Keep the items used for cleaning in adequate conditions and separated from food and utensils.
Establish a cleaning frequency according to each sector, activity, and risk level.
The recommendation is aimed at those responsible for food processing, handling, packaging, marketing, and dispensing establishments, as proper sanitization constitutes a fundamental measure to prevent food contamination and protect consumer health.
For this reason, establishments must have adequate and systematic cleaning and disinfection procedures, using authorized products and in the concentrations and conditions indicated by the manufacturer.
In this regard, the Bromatology department recommends:
Keep facilities clean, tidy, and in adequate conditions of preservation.
Perform cleaning before disinfection, as both stages fulfill different functions.
Use appropriate and correctly identified cleaning and disinfection products.
Respect the indicated concentrations, contact times, and conditions of use.
Avoid cross-contamination with food during sanitization tasks.
Keep the items used for cleaning in adequate conditions and separated from food and utensils.
Establish a cleaning frequency according to each sector, activity, and risk level.