1 reply to this topic

[sarah.warren8@gmail.com]

I work for the parent company of a few food service brands, and we are looking for industry best-practices for storing reusable cleaning cloths between uses.

 

Our stores generally use a 2-bucket system (one for detergent, one for sanitizer). However, Food Code states that wiping cloths must be held between uses in a chemical sanitizer solution. For other restaurant chains that use a 2-bucket system, how do you comply with this rule? Do you advise your stores to only store cloths in the sanitizer bucket (rinse after use in detergent, then store in sanitizer)? What if the stores use cloth (such as terry-cloth) for cleaning? In that case, is there an issue with the towels potentially binding sanitizer and affecting the concentration?

 

If anyone could share their approach, that would be much appreciated!

[GMO]

I'm not US based and guessing you are?  But storing in sanitiser is super old fashioned.  We used to do that in the early 00s but it quickly becomes a "soup" of contamination rather than a help.

 

Ideally any cleaning tool which is reused should be cleaned, disinfected then put somewhere suitable to dry.  I'm not keen personally on cloths which stay wet for long periods as they can become sources of Listeria and similar.  I'd rather use either single use wipes or disinfectant spray and paper towels for final disinfection or table wiping.  Or if cleaning crockery, use a industrial washer with high heat setting so no cloths are needed.