This sanitising and disinfecting service will help you if you …
No matter how tricky the situation, we always spend time searching out the most effective, least harmful sanitising solution. Our technicians are trained in chemical handling and have years of experience in food safety.
Most common are our food-approved chemicals, ranging from very aggressive to non-toxic, such as ANK Neutral Anolyte. We always choose the least harmful solution for your situation.
To apply these chemicals, we have a range of methods. These include electrostatic sprayers, foggers and footwear sprayers for walking through a red line.
Dry ice blasting is a unique cleaning method that cleans and sanitises at the same time, using very cold temperatures (-78°C). This method is used for cleaning very tough build-ups like tar, or sensitive componentry, like circuit boards.
Steam cleaning is the opposite of dry ice blasting. It sanitises surfaces because of its extreme heat – >90°C. This is a good method if no chemicals can be used.
Using bleach (sodium hypochlorite) is a highly effective sanitiser and disinfectant. It will likely kill the pathogens on your surface. However, bleach is highly toxic. If you choose to always use bleach, rather than choosing the right sanitiser for your soil, you are likely using a chemical that is far more harsh than needed, and unnecessarily toxic.
Doing your own sanitising and disinfecting is okay, but we definitely recommend getting professional help if you have a genuine pathogen problem.
Commercial cleaners should have a good understanding of sanitisers and how to kill pathogens on your surface. If you choose this option, make sure the cleaners understand food safety and industrial chemicals – they will normally be used to domestic chemicals instead.
Ozone gas (O3) is a very effective way of disinfecting a room. O3 gas will kill every organism in a room. No one can be in the room while it is being gassed. It is a very dangerous option so consult a professional if considering this option.
UVC lighting is similar to ozone gas, except where ozone gas kills everything in a space, UVC kills everything that it comes in contact with. For example, if a light is shone on the top side of a bench, the underside will not be sanitised. Again, UVC is very effective, but very harmful to humans. Contact firstname.lastname@example.org to learn more about how UV can help you.
We use sanitisers that are MPI and Asure quality approved.
Some of our chemicals are non-toxic and completely safe around people. Others are very dangerous. We will choose the least harmful solution that will be effective in killing the pathogens present. Our technicians always put the appropriate measures in place to ensure the environment, your product and your people are kept safe.
There are four classes of pathogens:
This article gives an example of some of the sanitisers we use, and their efficacies against pathogens.
Different sanitisers have different methods of killing pathogens. This article gives you an overview of some example sanitisers, and the way they kill pathogens.
Sanitising and disinfecting is necessary to kill pathogens. Cleaning removes soils and visible build-up, but it does not kill any of the microorganisms on the surface.
We use ATP testing to prove our clean has been effective. ATP testing provides evidence of a clean surface, and this will be recorded for your audit compliance. You can learn more about how ATP testing works here.
Normally sanitising is done at the end of a clean, so the charge would be combined.
To give a broad overview of how the cost of sanitising is worked out, we normally charge the following:
Sanitising is not cleaning. If your surface is visibly dirty, you need to clean it before you can sanitise.
Not all sanitisers kill all pathogens. We always identify the pathogen first, and then match the sanitiser to the specific pathogen.
Not all sanitisers have food safety approval. We always check the sanitisers we use have all the necessary approvals for your site.
A standard sanitiser only lasts until the surface is contaminated again. This is because most sanitisers do not have antimicrobial properties. Some do however, like Q-Bond Plus – an antimicrobial sanitiser that provides protection from pathogens for up to 6 weeks.