
How to remove holiday stains?
2025-02-07
Imagine throwing the perfect holiday party - the room is filled with laughter, the decorations are sparkling, and everyone is having a great time. Then, out of the blue, a guest accidentally spills red wine on your brand new dress. Panic starts to set in and the holiday cheer threatens to turn into stress.
Don't let spills and stains dampen your holiday spirit! Our Ultimate Holiday Party Stain Survival Guide gives you quick and effective solutions to common party stains like wine, grease, and chocolate. With our tips, you'll be ready to tackle any mishaps and keep your clothes and home spotless.
Ready to enjoy the festive season hassle-free? Let's get started!
Key Points
Quick action: quick action is critical to removing stains from carpets and clothes. Using salt on wine spills or cornstarch on grease helps absorb the substance before it sets.
Home solutions: Common items such as white vinegar, baking soda and dishwashing detergent are effective in removing a variety of holiday party stains, including wine, grease, cranberry sauce, makeup and chocolate.
Be prepared: Packing a cleaning kit with essentials such as a stain remover pen or rag, a small brush or cloth, and a mini spray bottle with diluted detergent will ensure you're ready to tackle spills during the party.
Precaution: Setting up dedicated food and drink areas and using vinyl tablecloths can help prevent messes. Choosing clothing made of dark colours or stain-resistant materials can also reduce concerns about spills.
Gentle treatment: Removing stains usually requires gentle treatment (blotting rather than rubbing) and checking care labels before washing. Avoid heat until you're sure the stain has been completely removed to prevent it from permanently fixing itself to the fabric.
Common holiday party stains and how to remove them.
Accidents happen during holiday parties, and clothes often pay the price. Learning to treat these stains quickly will keep the holiday spirit bright and your outfit flawless.
I. Wine Stains
Accidental wine spills are a common holiday mishap, but quick action can prevent permanent stains on carpets and clothes.
1. Remove wine stains from carpets:
Take action immediately: cover fresh stains with a generous amount of salt. The salt helps absorb the wine.
Vacuum the salt: once the salt has absorbed the wine and is saturated, carefully vacuum it.
Prepare cleaning solution: Mix 1 tablespoon of dishwashing liquid, 1 tablespoon of white vinegar and 2 cups of warm water in a bowl.
Vacuum the stain: Using a clean cloth or sponge, apply the solution to the stained area. Absorb gently (do not rub) to remove the stain.
Rinse and Dry: Wipe the area with a cloth soaked in water to remove any residual cleaning solution. Then, vacuum with a clean towel.
2. Remove wine stains from clothing:
Absorb excess wine: remove as much of the wine stain as possible by gently blotting the stain with a damp cloth. Avoid rubbing as this will spread the stain.
Apply white vinegar: Rub the affected area with white vinegar to neutralise the red and purple pigments.
Apply topical alcohol: Carefully apply topical alcohol to the stain to help remove any remaining colour.
Rinse thoroughly: Soak the stained fabric with water and rinse off all treatment solution.
Check and repeat as necessary: if the colour is still present the next morning, spray a 3% hydrogen peroxide solution directly onto the stain and leave to stand without rinsing。
3. Precaution:
Always test cleaning solutions on hidden areas first to ensure they do not cause discolouration.
Avoid using hot water as the heat will cause the stain to set.
Do not put stained clothes in the dryer until you are sure the stain has been completely removed.
Expert tip: For delicate fabrics, consider taking your clothes to a professional cleaner to prevent damage.
II. Grease and food stains
Greasy food and spills can be a nightmare, but prompt action can prevent lasting marks on your clothes.
1. Remove grease stains from clothes:
Absorb excess oil: Use a clean cloth or paper towel to gently absorb excess oil or grease without spreading the stain.
Use absorbent: Sprinkle cornstarch or baking soda directly onto the stain to absorb the grease. Let it sit for at least 15 minutes.
Brush off the powder: Gently brush off the powder. Repeat if stain persists.
Treat with solvent: Use a sponge to apply dry cleaning solvent to the affected area. Follow product instructions carefully.
Wash correctly: Wash clothes in the hottest water that is safe for the fabric according to the care label. If permitted, add bleach for extra cleaning power.
Check before drying: Ensure that the stain has been completely removed before drying as heat can cause the stain to set.
2. Remove cranberry sauce stains:
Remove excess sauce: Gently scrape off excess cranberry sauce with a spoon.
Blot with cold water: Dip a clean cloth in cold water and pat the stain to lighten its colour.
Use a vinegar solution: mix one part white vinegar with two parts water. Gently apply this solution to the stain.
Soak to remove stubborn stains: If the stain persists, soak the garment for 15 minutes in a solution of 1 tablespoon white vinegar, 1/2 teaspoon laundry detergent and 1 quart cold water.
Rinse and Wash: Rinse and wash thoroughly as usual according to the care label.
3. Precautions:
Check the care label on the garment before using any cleaning solution.
Test cleaning solutions on hidden areas first.
Expert tip: Detergents specially formulated to remove grease and oil can be effective when applied directly to grease stains before washing.
III. Lipstick and make-up stains
Make-up mistakes can leave unsightly stains on your clothes, but these can be effectively removed if you take the right approach.
Steps to remove lipstick and make-up stains:
1. Blot excess make-up: Gently blot the stain with a clean cloth to remove as much make-up as possible without rubbing.
2. Use topical alcohol: Using a cotton swab moistened with topical alcohol, carefully rub the edge of the stain to remove the colour.
3. Use detergent: Apply a small amount of detergent directly to the stain and leave for 10-15 minutes.
4. Rinse with cold water: Rinse the area with cold water, gently rinsing from the back of the stain.
5. Soak if necessary: If the stain persists, mix one part white vinegar with two parts water and soak the stained area for 15 minutes.
6. Washing: Wash the garment in cold water according to the care label.
7. Check before drying: Make sure that the stain has disappeared before drying, as heat can cause the stain to set permanently.
8. Use pre-treatment for stubborn stains: For stubborn stains such as waterproof mascara, use a pre-treatment stain remover before washing.
Precaution:
Test the cleaning solution in an inconspicuous area first.
Avoid using hot water, which can solidify protein stains.
EXPERT TIP: Makeup remover wipes are effective in removing new makeup stains from fabrics. Gently blot the stain before continuing with the cleaning step.
IV. Candy and Chocolate Stains
Sweets are a holiday favourite, but they can leave stubborn stains on your clothes.
To remove chocolate stains:
1. blot excess chocolate: gently blot the stained area with a slightly damp cloth to remove as much chocolate as possible.
2. Use a dry cleaning agent: Use a product such as dry cleaning solvent or Oddities, apply directly and follow the instructions.
3. Rinse thoroughly: Rinse the area with cold water to remove any residue.
4. Treat stubborn stains: For fixed stains, spray a 3% solution of hydrogen peroxide onto the stain and leave to set.
5. Wash as usual: follow the care label.
Removing Candy Stains:
1. Remove sticky residue: Gently scrape off excess candy with a spoon or blunt knife.
2. Absorb the stain: Blot the area with a clean cloth.
3. Prepare cleaning solution: Mix detergent or liquid laundry detergent with water.
4. Blot the stain: Apply the solution with a clean cloth and rub gently.
5. Rinse well: Tap with a cloth moistened with water to remove soap residue.
6. Air dry: Allow the fabric to air dry completely.
V. Quick Stain Removal Essentials for Cleaning Kits
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Being prepared can make all the difference. Assemble a stain kit using the following essentials:
Stain remover pen or wipes: for quick fixes on clothes and upholstery.
White vinegar: effective against wine, cranberry sauce, etc.
Baking soda: absorbs grease and acts as a mild abrasive.
Small brush or cloth: helps apply solution and gently scrub stains.
Mini spray bottle with diluted detergent: Mix 1/4 teaspoon of detergent with 1 cup of water.
Hydrogen peroxide (3% solution): for stubborn stains.
Rubber gloves: to protect hands while cleaning.
Absorbent material: Paper towels or clean cloths to soak up spills.
EXPERT TIP: Keep your cleaning kit within easy reach during the party so you can take action in a timely manner.
Holiday parties are all about celebrating with friends and family, and a little spillage shouldn't dampen your festive spirit. With the right knowledge and tools, you can tackle common holiday stains quickly and effectively.
By taking prompt action and following our stain removal tips (such as using salt to absorb spilled wine or baking soda to remove grease), you can keep your clothes and home looking their best. Remember to prepare your cleaning tools ahead of time so you're ready for any surprises.
Embrace the joy of the season without worrying about stains spoiling the fun. We wish you a perfect and joyful holiday celebration!
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Happy Chinese New Year from Unishine !
2025-01-23
As we prepare to celebrate the upcoming Lunar New Year, we would like to inform our valued clients and partners that our office will be closed from January 25, 2025, to February 5, 2025.
This festive season marks a time of renewal and reflection, and we wish you prosperity, good health, and joy in the Year of the Snake!
Thank you for your continued support and partnership. We look forward to reconnecting with you after the holiday.
Wishing you and your loved ones a prosperous and joyous New Year!
Best regards,
UNISHINE (SHANGHAI) INDUSTRIAL CO., LTD.
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When to clean, Sterilisation and Disinfection ?
2025-01-20
We've all heard the terms sterilisation and disinfection; but do you know the difference?
Many people outside of the cleaning, health and food industries use these terms interchangeably. You'll find that sterilising, disinfecting and cleaning mean different things in your home and workplace.
We'll explain the differences and tell you when you should use them in an easy-to-follow 1, 2, 3 system.
I. Clean
This would be level 1, which essentially removes visible and invisible objects and particles from surfaces. We clean regularly to keep our houses or workplaces ‘tidy’. Regular use of an all-purpose spray or warm soapy water is sufficient to keep surfaces clean and remove most bacteria. The point of cleaning is not necessarily to kill bacteria, but to keep surfaces tidy.
Please note that some general purpose sprays may contain a disinfectant, however, you must use the product in a different way to disinfect your surfaces than just cleaning them. We will explain this further in the Disinfection section.
II. Sterilisation
This will be level 2. It reduces bacteria, fungi and disease-carrying micro-organisms to safe levels as determined by public health codes and regulations. However, it does not necessarily eliminate them. It is said to kill 99% of bacteria if left on the surface for more than 30 seconds before wiping or removing.
III. Disinfection
This would be level 3. This type of cleaning destroys and/or prevents the growth of bacteria, fungi and disease-causing microorganisms. A disinfectant is a substance, such as heat or a chemical, that destroys, neutralises and/or inhibits the growth of disease-carrying micro-organisms. There are two types of disinfectants: hospital-grade disinfectants and general disinfectants.
IV. When should we disinfect?
Many areas of our homes and workplaces do not need to be sterilised, or at least not on a regular basis. Too much disinfection can actually have a negative impact on your immune system. However, there are some surfaces that need to be disinfected regularly, for example:
Kitchen: when cooking raw meat, it is important to disinfect surfaces that have come into contact with the harmful bacteria carried by raw meat.
Bathrooms: bathrooms are places where people self-clean, so you can imagine the bacteria and other particles left behind. It's important to sanitise high traffic areas.
When someone is sick: It is important to disinfect areas that have been touched by sick people in order to prevent family members or others in the workplace from contracting an illness.
PRO TIP: When someone in the home is sick, wear disposable gloves when cleaning, avoid shaking fabrics and linens, avoid putting anything in baskets or bins that could carry germs, and keep that person's utensils and supplies separate from others in the home. Examples include toiletries, cups, medicines, etc.
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V. How do we disinfect?
It's important to know that general purpose cleaners don't sanitise, and if your product contains a sanitiser, read the instructions on how to sanitise rather than simply clean - there are two different ways to do this. When you need to disinfect, it's vital that you use the right products and tools for the job.
The job of a disinfectant is to kill. This may sound dramatic, but it has to find, attack and kill all the bacteria before it can be eliminated. This process cannot be done with simple spray and wipe methods. To sanitise, you must follow the following two-step process:
Step 1: Clean
Surfaces are clean before they can be disinfected. You must remove all grease, stains and dirt. This is where your portable multi-purpose cleaner plays an important role.
Step 2: Disinfect
As mentioned earlier, disinfectant doesn't work if you just spray and wipe it down, it needs dwell time. Spray the disinfectant well onto the surface (the surface should look completely wet) and leave it on for 3-10 minutes according to the product instructions. If you notice any dry spots, reapply! Then, wipe with a clean cloth . If you see streaks, rinse with a clean cloth and water.
PRO TIP: If this gets into your child's or pet's mouth, rinse with water first to make sure there is no disinfectant residue on it.
VI. What should I disinfect?
There is a time and place for disinfecting, but doing it often and everywhere is not the answer. Below are the areas we recommend you disinfect, but feel free to add other areas as you see fit.
1. Touch points
In other words, areas that are touched frequently. Our hands touch many things during the day, including our mouths and faces. As a result, they are often the transmitters of disease. Points of contact are a real focus of attention when it comes to disease prevention. Door handles, light switches, remote controls, sinks, toilets, telephones, etc., are all contact points. To sanitise these areas you can use wipes or sprays.
2. Electronics
This covers mobile phones, laptops, tablets, watches, keyboards, mice, remotes and more. These items are often overlooked. A survey by Deloitte found that people pick up their phones an average of 58 times a day. Imagine the germs and bacteria that would be present if they were not sterilised regularly. Wipes are often a good choice when it comes to disinfecting electronics.
3. Bathroom
Bathrooms have multiple touch points that need to be disinfected when illness occurs. Toothbrush holders, toilets and surrounding areas, countertops, sinks, light switches, and all soft surfaces such as carpets and towels need to be disinfected. It's a good idea to let patients use bathrooms that contain any germs that no one else will use.
Disinfecting a bathroom can be a lengthy process if done correctly, but it is necessary when illness is present.
4. Cleaning tools
During times like these, make sure your cleaning tools are replaced and cleaned more frequently. You can follow the care instructions by washing fabrics in the washing machine in warm or hot water mode - make sure you wash them yourself - and then put them in the tumble dryer.
Sponges, brushes and mops should be cleaned after each use, and porous materials such as sponges should be changed more frequently than usual if you suspect or know someone is ill. Soaking brushes and mops in warm soapy water after each use is sufficient - you can also air dry them in the washing machine. Always check the care instructions before any cleaning. Sponges can be heated in the microwave to remove bacteria.
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Information on Soap and Detergent
2025-01-13
Cleaning products play an important role in our daily lives. By safely and effectively removing dirt, bacteria and other contaminants, they help us stay healthy, care for our homes and property, and make our surroundings more pleasant.
We recognise that public understanding of the safety and benefits of cleaning products is essential for their proper use. To help deepen this understanding, we have summarised key developments in the history of cleaning products, including the chemistry of how they work; the processes used to assess their safety for people and the environment; the functions of various products and their ingredients; and the most common manufacturing processes.
I. Chemistry.
To understand what is needed to achieve effective cleaning, it is helpful to know the basics of soap and detergent chemistry.
Water, the liquid commonly used for cleaning, has a property known as surface tension. In a body of water, each molecule is surrounded and attracted by other water molecules. However, at the surface, these molecules are surrounded by other water molecules only on the water side. Tension occurs when water molecules at the surface are pulled into the body of water. This tension causes water to bead up on the surface (glass, fabric), which slows down the wetting of the surface and inhibits the cleaning process. You can observe the effect of surface tension by placing a drop of water on a countertop. The droplet will retain its shape and will not spread.
During the cleaning process, surface tension must be reduced so that water can diffuse and wet the surface. Chemicals that do this effectively are called surfactants or surfactants. They are said to make water ‘wetter’.
Surfactants also perform other important functions in cleaning, such as loosening, emulsifying (dispersing in water) and keeping dirt in suspension until it can be rinsed away. Surfactants also provide alkalinity, which helps remove acidic dirt.
Surfactants are classified according to their ionic (charge) properties in water: anionic (negatively charged), nonionic (uncharged), cationic (positively charged), and amphoteric (positively or negatively charged). Soap is an anionic surfactant. Other anionic and nonionic surfactants are the main ingredients in today's detergents. Now let's take a closer look at the chemistry of surfactants.
II. Soap water.
Soap is the sodium or potassium salt of water-soluble fatty acids.
Soap is made from fats and oils or their fatty acids by chemical treatment with a strong base.
First we will look at the composition of fats, oils and alkalis; then we will review the process of soap making.
1. Fats and oils
The fats and oils used in soap manufacturing come from animal or vegetable sources. Each fat or oil consists of a unique mixture of several different triglycerides.
In a triglyceride molecule, three fatty acid molecules are attached to one glycerol molecule. There are many types of triglycerides; each type consists of its own specific combination of fatty acids.
Fatty acids are components of fats and oils used in soap making. They are weak acids and consist of two parts:
A carboxylic acid group consisting of one hydrogen (H) atom, two oxygen (O) atoms, and one carbon (C) atom, and a hydrocarbon chain attached to the carboxylic acid group. Typically, it consists of a long straight chain of carbon (C) atoms with two hydrogen (H) atoms per carbon (C) atom.
2. Alkali
Alkalis are soluble salts of alkali metals such as sodium or potassium. Originally, the alkalis used in soap manufacture were obtained from the ashes of plants, but they are now produced commercially. Today, the term alkali describes a substance that is chemically a base (as opposed to an acid) and reacts with and neutralises acids.
The bases commonly used in soap making are sodium hydroxide (NaOH), also known as caustic soda, and potassium hydroxide (KOH), also known as caustic potash.
3. How soap is made?
Saponification of fats and oils is the most widely used process for making soap. The method involves heating fats and oils and reacting them with liquid lye to produce soap and water (pure soap) as well as glycerin.
The other major soap-making process is the neutralisation of fatty acids with lye. The fats and oils are hydrolysed (broken down) by high-pressure steam to produce crude fatty acids and glycerol. The fatty acids are then purified by distillation and neutralised with an alkali to produce soap and water (pure soap).
When the base is sodium hydroxide, sodium soap is formed. Sodium soap is ‘hard’ soap. When the base is potassium hydroxide, potassium soap is formed. Potassium soaps are softer and are found in some liquid hand soaps and shaving creams.
The carboxylate end of the soap molecule is attracted to water. It is called the hydrophilic (water-loving) end. The hydrocarbon chain is attracted to oils and fats and repelled by water. It is called the hydrophobic (water-hating) end.
4. How water hardness affects cleaning results?
Although soap is a good cleaning agent, it is less effective when used in hard water. Water hardness is caused by mineral salts such as calcium (Ca) and magnesium (Mg), as well as the occasional presence of iron (Fe) and manganese (Mn). The mineral salts react with soap to form an insoluble precipitate called soap film or scum.
Soap film does not rinse off easily. It tends to linger and create visible deposits on clothing and makes fabrics feel stiff. It can also be installed in bathtubs, sinks and the inside of washing machines.
Some soaps are consumed by reacting with hard water minerals to form a film. This reduces the amount of soap available for cleaning. Even when clothes are washed in soft water, some hardness minerals are carried by the soil on the clothes. Soap molecules are not very versatile and cannot be adapted to today's wide range of fibres, washing temperatures and water conditions.
III. Surfactants in detergent.
Detergent is an effective cleaning product because it contains one or more surfactants. Because of their chemical composition, the surfactants used in detergents can be designed to perform well under a variety of conditions. Such surfactants are less sensitive to hardness minerals in water than soap and most do not form a film.
Detergent surfactants were developed in response to shortages of animal and vegetable fats and oils during World War I and World War II. In addition, a substance resistant to hard water was needed to make cleaning more effective. At that time, oil was found to be a rich source for the manufacture of these surfactants. Today, detergent surfactants are made from a variety of petrochemicals (derived from oil) and/or oleochemicals (derived from fats and oils).
1. Petrochemicals and grease chemicals
Like the fatty acids used in soap manufacture, petroleum and fats contain hydrocarbon chains that repel water but are attracted to oils and fats in the soil. These hydrocarbon chains are used to make the water-repellent ends of surfactant molecules.
2. Other chemicals
Chemicals like sulphur trioxide, sulphuric acid and ethylene oxide are used to produce hydrophilic ends of surfactant molecules.
3. Alkalis
As in soap manufacture, alkalis are used to make detergent surfactants. Sodium hydroxide and potassium hydroxide are the most common bases.
4. How Detergent Surfactants Are Made
Anionic Surfactants
The chemical reacts with hydrocarbons from petroleum or fats and oils to produce new acids similar to fatty acids.
A second reaction adds a base to the new acid to produce an anionic surfactant molecule.
Nonionic surfactants
Nonionic surfactant molecules are prepared by first converting hydrocarbons to alcohols and then reacting the fatty alcohols with ethylene oxide.
These nonionic surfactants can be further reacted with sulfur-containing acids to form another type of anionic surfactant.
5. How Soaps and Detergents Work?
These types of energies interact with each other and should be in proper balance. Let's see how they work together.
Suppose there are oil stains on your clothes. Water alone will not remove these soils. A major reason for this is that the oil and grease present in the soil repels the water molecules.
Now let's add soap or detergent. The hydrophobic end of the surfactant is repelled by water but is attracted by the oil in the soil. At the same time, the hydrophilic end is attracted to the water molecules.
These opposing forces loosen the soil and suspend it in the water. Warm or hot water helps dissolve the oil in the soil. Washing machine agitation or rubbing by hand helps to remove the soil.
IV. Safety
The soap and detergent industry introduces new products as consumer needs and lifestyles change, and as new manufacturing processes emerge. Commitment to safety is a top priority from the time a company begins to develop a new product until the time the product is released to the market. The Company evaluates the safety of existing cleaning products by talking to consumers, reviewing scientific developments and monitoring product usage data that may influence the safety assessment process.
To determine the safety of a cleaning product ingredient, industry scientists evaluate the toxicity of the ingredient. Toxicity is commonly defined as any harmful effect of a chemical on living organisms such as humans, animals, plants or microorganisms. Since all chemicals, including water, are toxic under certain exposure conditions, scientists must consider many factors that affect exposure. These include the duration and frequency of exposure to the constituent; the concentration of the constituent at the time of exposure; and the route and manner in which the exposure occurs (e.g., eyes, skin, or ingestion). This information is essential whether assessing effects on humans, animals, plants or microorganisms.
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Because human safety and environmental assessments consider different types of exposures, they are conducted through different processes. However, the main steps of the assessment process are the same. They involve:
Assembling existing data on toxicity and exposure;
Identifying where new information is needed and, if necessary, conducting appropriate studies; and
Determining whether the predicted level of exposure is below the level that causes significant toxic effects.
This safety assessment process allows scientists to predict the potential risks, if any, associated with the use of an ingredient or product and determine whether it is safe for consumers and the environment.
Medicine has long confirmed the important relationship between cleanliness and health. Regular use of cleaning products is essential to the health of our society and the well-being of our people.
Since cleaning products are part of our daily lives, it is critical that they do not pose a significant risk to health. When considering the human safety of an individual ingredient or product, toxicologists (scientists who assess the safety of chemicals) focus on the effects of two types of exposure: intentional and unintentional. Intentional exposure occurs when cleaning products are used according to the manufacturer's instructions. Unintended exposures can occur from misuse, improper storage, or accidental contact (e.g., splashing liquid cleaners in the eyes).
The hazards of these types of exposures are assessed based on information obtained through acute (short-term) and chronic (long-term) testing and a review of available data. Anticipated routes of exposure are considered as part of this assessment.
The human safety assessment begins with the specific ingredient and then moves to the entire product. Products are formulated with the effects of all ingredients considered.
Toxicologists compare the expected exposures during the manufacture and use of the product with the expected effects. How will workers in the plant be exposed? What is the intended use of the product? Is it to be diluted? Undiluted? Daily use at home? Weekly in the workplace? Toxicologists also consider the expected effects of accidental exposure. For example, what is the potential hazard if a child drinks the product directly from the bottle?
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Industrial cleaning Products For The Food Industry
2025-01-03
The food industry is one of the most demanding and controlled of all industrial sectors. Cleaning and sanitising in the food industry is complex and extremely important, directly affecting people's health.
When it comes to the safety of customers, cleaning must be exceptional and follow all prescribed legal procedures and, above all, consideration must be given to avoiding cross-contamination. However, it is not only the manufacturing and cleaning processes that are important, but also the products used for sterilisation.
In Spain, for example, according to Royal Decree 770/1999 of the Central Government, products suitable for cleaning in the food industry must be registered in the General Hygiene Food Register and no other unregistered products can be used.
This is why special attention must be paid to industrial cleaning products when cleaning these spaces.
Do you want to know which ones are suitable for the food industry?
That's what we tell you in this article!
I. Key issues for cleaning in the food industry
In the food industry, it is essential to have a proper programme of cleaning and disinfection tasks.
For example, in Spain, cleaning procedures and products must comply with regulations required by the central government, such as Regulation 853/2004, which establishes specific hygiene rules in the handling of foodstuffs.
As we have said, identifying the right industrial cleaning products will guarantee the elimination of microorganisms and avoid cross contamination. Likewise, physical, biological, chemical and allergic risks to the final consumer can be avoided.
II. Types of disinfectants used for cleaning the food industry
As we have already mentioned previous, all sanitisers are not permitted, only those registered by the HA. These products have been previously tested to ensure the safety of the end consumer. Below, we show you which ones are accepted.
1. Hypochlorite
Also known as bleach disinfectants. They are water-based, strong antioxidants and are the most commonly used antioxidants in the food industry.
One of the advantages of using these cleaning products is that they are inexpensive and guaranteed to be effective against microorganisms.
Unfortunately they are not perfect as they have their drawbacks:
They are very sensitive to high temperatures or to environments with ph values other than 5 to 7.
They are corrosive, especially on metallic materials, and can cause damage to industrial facilities.
They are toxic and the operators handling them must know how to handle them correctly or they may become contaminated.
They are potential pollutants, especially if there are organics nearby.
Despite all these drawbacks, it is still one of the most commonly used cleaning agents in food industry cleaning due to its high efficiency. As you can see, the most important thing is to use the product itself.
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2. Quaternary ammonium salt
Also known as quaternary ammonium salts. They are bactericidal substances that directly attack the walls of microorganisms. It is also widely used for the following advantages:
It acts over a wide range of temperature and pH.
They are not corrosive.
They are not abrasive.
They do not usually cause cases of poisoning.
However, although it does not pose a hazard to the operator handling it, the surfaces it coats must be rinsed clean to avoid subsequent poisoning of food that comes into contact with those surfaces.
3. Glutaraldehyde
This disinfectant is widely used in the food industry and also in medical devices. Because? This disinfectant is very effective against viruses, bacteria, moulds and micro-organisms.
However, it is increasingly considered more dangerous because it is highly toxic to operators, which is why its use in industrial environments has decreased.
4. Hydrogen Peroxide
This product is very well known as a chemical agent that fights viruses and bacteria.
Due to its oxidising effect, it is often used for whitening. In recent years, it has become an alternative to chlorine because it is much less polluting.
5. Acetic acid peroxide
This disinfectant is a mixture of acetic acid and hydrogen peroxide. It is very effective against viruses, bacteria, yeasts, moulds and endospores as well as preventing biofilms.
One of its advantages is that it is an eco-friendly cleaning product. It is also less corrosive to installations.
III. Food industry needs qualified cleaners
We already know the importance of using the right industrial cleaning products.
As you know, the operators who handle cleaning products are a key part of the entire industrial cleaning chain, and they cannot be used correctly without a proper understanding of the products and their use.
Both the products and the machinery needed to handle them must be used by qualified personnel, otherwise the job may backfire due to improper execution.
1. Expertise and skill requirements for cleaning personnel
Qualified cleaning personnel should have the following professional knowledge and skills:
Hygiene knowledge: Knowledge of food hygiene standards and operating procedures, and know how to clean and disinfect effectively.
Safety knowledge: understand food safety laws and regulations, and be able to identify and deal with potential food safety risks.
Equipment Operation: Familiar with the operation and maintenance of cleaning equipment to ensure proper operation and efficient cleaning.
Record management: able to accurately record the frequency and results of cleaning and disinfection for traceability and management.
2. Importance of cleaning personnel in the food industry
The importance of cleaning personnel in the food industry is reflected in the following aspects:
Ensure food safety: through regular cleaning and disinfection, the growth of bacteria and viruses is reduced and food contamination is prevented.
Improving productivity: Keeping the production environment clean reduces equipment breakdowns and production interruptions and improves productivity.
Comply with regulatory requirements: Ensure that the production environment complies with national and local hygiene standards and regulatory requirements to avoid legal risks.
Improve product quality: A clean production environment helps to improve product quality and market competitiveness.
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