Preventing Food Poisoning in the Kitchen
World Health Organization says 1 in 10 people worldwide fall ill from contaminated food each year.
When it comes to food safety, it pays to know how to sanitize and disinfect equipment and surfaces that comes into contact with food such as utensils, kitchen counters and chopping boards.
The first step is of course to clean, meaning to wash away food, dirt, oil and other debris with soap and water. After allowing to dry, then we proceed to sanitation. Washing alone can only kill up to 99% of germs, that 1% is actually very important and can cause illness. Organiks Disinfectant is safe for to use on food contact surfaces and can eliminate hard to kill germs such as Salmonella and E.coli.
To sanitize, dilute Organiks Disinfectant with 1:10 ratio or 100ml Organiks to 900ml water to make a 1 liter solution. Wet all surfaces to be sanitized and allow to air dry.
Restaurants, hospitals, daycares, retirement homes, and many other public spaces are now adopting measures to sanitize their facilities and we should do the same at home.
To disinfect means to kill 99.999% of germs and you'll need a more powerful concentration to be able to achieve that. To disinfect hard surfaces such as dining tables and chairs, use at least 1:1 dilution ratio or 500ml Organiks Disinfectant and 500ml water to make a 1 liter solution. For more problematic areas that comes into contact with blood or excretes, use Organiks as is. Wet all surfaces and allow to air dry.
We recommend public places such as restaurants to disinfect menus, tables and chairs everyday to prevent the spread of germs.