With the objective of preserving the health of the population, the Directorate of Bromatology of the Municipality of Concordia provides recommendations for sanitizing the kitchen in the domestic environment
Kitchen surfaces that are in contact with food must be cleaned and disinfected before, during, and after each use, to eliminate food residues that can nourish microorganisms.
Never use items used for floor cleaning (squeegees, brooms, brushes, floor cloths, etc.) to sanitize countertops or kitchen accessories.
In some cases, natural or synthetic fiber sponges may be used; avoid using steel wool sponges, as these can detach and become a physical contaminant of food, with the risk that this implies.
Do not use dishcloths for cleaning hands, machines, utensils, countertops, and other elements, considering the significant risk of cross-contamination that microorganisms have to move from one place to another. Instead, it is recommended to use disposable items (paper napkins).
It is advisable that cleaning and disinfection products be identified and kept in a special storage area, separate from that used for food or raw materials.
Do not mix cleaning and disinfection products, as this can generate toxic gases, inactivate products, or cause dangerous reactions, leading to health damage.
Kitchen surfaces that are in contact with food must be cleaned and disinfected before, during, and after each use, to eliminate food residues that can nourish microorganisms.
Never use items used for floor cleaning (squeegees, brooms, brushes, floor cloths, etc.) to sanitize countertops or kitchen accessories.
In some cases, natural or synthetic fiber sponges may be used; avoid using steel wool sponges, as these can detach and become a physical contaminant of food, with the risk that this implies.
Do not use dishcloths for cleaning hands, machines, utensils, countertops, and other elements, considering the significant risk of cross-contamination that microorganisms have to move from one place to another. Instead, it is recommended to use disposable items (paper napkins).
It is advisable that cleaning and disinfection products be identified and kept in a special storage area, separate from that used for food or raw materials.
Do not mix cleaning and disinfection products, as this can generate toxic gases, inactivate products, or cause dangerous reactions, leading to health damage.