How to Choose the Correct Chemical in the Food Industry

A question I get asked all of the time is how to choose the correct chemical in the food industry.

It seems like a lifetime ago that I took my first job as a dishwasher in a restaurant. After my beginning days, I have worked with my fair share of chemicals and cleaning supplies. Throughout my career, experiences have taught me the different cleaning processes and picking the correct chemicals.

Mistakes are Made

If you are working in a restaurant or food processing plant, you know there are different cleaning standards; the operators are required to clean and sanitize all of the areas to meet a specific set of criteria. Establishments should have most of these on-site requirements and visible to all staff via wall charts as reminders.

The question you need to ask is, when it comes to cleaning, who is the decision-maker who decides the correct use of chemicals? I ask this because it is common for me to see one product during a customer visit. Then one another visit see a different product in the same area. What makes things even more interesting is that sometimes watching employees use a product other than the one required per posted SOP’s (Standard Operating Procedures).

Know the Basics

Before you understand how to choose the correct chemicals in the food industry, you need to know the following terms:

• Dwell time or contact time: This refers to how long a disinfectant should stay wet on a surface to be fully effective.
• Active ingredient: It is an ingredient in the cleaner that will disinfect and sanitize.
• Food contact, no-rinse (FCNR): These chemicals can get used on food contact surfaces that don’t require rinsing.
• Food contact, post-rinse required (FCR): When this chemical gets used on a food contact surface, they need to be rinsed well with water after it gets used.
• Hard non-porous (HN): Chemicals that get used on non-porous surfaces such as faucets and doorknobs.

How to Pick the Right Chemicals for the Food Industry

Every application of cleaning in a food service kitchen requires chemicals. Whether you are cleaning surfaces or utensils, there are some factors to consider:

Know the difference between sanitizing and cleaning. Soap and water will clean all the visible dirt and debris; however, sanitizing will kill bacteria and viruses.

Options For Purchase

Understand that not every chemical can be used for each surface or equipment. For example, you can’t clean a mixer with just any chemical. Know how your equipment must get washed by reading the guidelines in the product specs before using any specific chemical. Also, always feel free to ask professionals like me for consultation.

Do you know how much of each chemical you will need in your commercial kitchen? You should see the quantity and if it’s significant enough, consider buying it in bulk if not a refillable tank. Check out the pictures of ours on our home page http://www.chemstation-boston.com

Past Stories

When I was a cook many years ago, I saw the delivery of 55 gallons of general-purpose cleaner outback. Not a wrong choice I thought, since it could be used for more than one application. Hours later, the chemical provider who sold the chemical came by to make sure it was opened correctly. He also gave out a standard drum pump to get it out of the barrel. I turned away because we had a steward who managed a crew of porters who cleaned the back, and it was not my department. At that time, I was studying to be a chef, and doing an ice carving outback is how I noticed all of this. When the steward turned his back, the chemical salesman dropped about 30 silver dollars into the barrel. This showed the employees the value of using the barrel up as fast as possible.

The product was inferior, and the way it was sold was even worse. The steward ordered that barrel many more times because it didn’t last long. The salesman never forgot to stop by each week.

Time For Change

Possibly an upgrade of getting a new Foamer or shop vac can assist. But, don’t be penny-wise and dollar foolish. Equipment is an investment designed to save you money and not be just an expense.

With concerns intensified from coronavirus, isn’t it time to re-establish effective cleaning and sanitizing programs and processes? Do a complete inventory of what you have on hand and use up items you no longer order. If you are looking for outside advice, get references on potential new suppliers from others you know.

A veteran of chemicals sales should not only recommend the products you need for every aspect of your plant or kitchen. They should also evaluate your concerns and design a program to serve your needs and costs.

Please review and learn about our podcast, where you can possibly be a  guest https://www.hospitalitycleaning101.com/podcast/

Because we at ChemStation Boston have employees who can help you with SQF, PSQI, and HAACP programs, there is more to our program than being just a vendor but a partner.

If I can ever help, don’t hesitate to contact me for a free phone consultation. Visits cost nothing after establishing your needs over the phone.