Effective cleaning must occur, before sanitisation or disinfection can take place. Cleaning Organic deposits from food residues, such as oils, greases and proteins, harbour bacteria and may prevent the sanitiser/disinfectant from coming into physical contact with the surface that needs to be sanitised. For this reason, surfaces must be clean to ensure effective sanitisation or disinfection. Organic deposits may inactivate or reduce the effectiveness of some types of sanitisers, such as hypochlorites (chlorine bleach). Cleaning protocols are generally based around the following: 1. Large soils and residues are initially removed by scraping or other mechanical means, followed by rinsing. 2. [ ... read more ]