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Wet sanitation involves using water or liquid-based cleaning agents to clean surfaces, objects, or equipment. Wet sanitation is commonly used in food preparation areas, healthcare facilities, and other environments where strict hygiene standards are required. It is effective in removing visible dirt and reducing microbial contamination. It also leads to a lot of water waste. Dry sanitation involves cleaning and disinfecting surfaces without using water or liquid-based solutions. Dry sanitation is often used when water or liquid-based cleaning agents are impractical or undesirable, such as electrical equipment, sensitive machinery, or surfaces that may be damaged by excessive moisture.

Nathan Mirdamadi, Senior Food Safety Specialist with Commercial Food Sanitation, said, “Water poses a significant food safety risk in dry and low moisture food processing environments.” ¹ Considering the harmful effects of microorganism growth on human health, this makes cleaning and sanitizing these areas challenging.

But what about the microbial spread risk encouraged by the products intended to mitigate them? Effective cleaning and sanitizing in dry environments are a significant concern, particularly considering that most cleaning and sanitizing products today are composed primarily of water.

Whether cleaning food contact surfaces or flooring, in wet and dry environments, pathogens hide in plain sight, in cracks and crevices that are difficult to see, clean, and inspect. Wetness can encourage their attachment to surfaces and microbial growth. The problem is further compounded in the dry food processing environment as the dry material mixes with moisture to form a paste.

Dry Sanitation

In the U.S., dry sanitization of food-contact surfaces requires an EPA-registered food-contact surface sanitizer. However, this should not introduce unnecessary moisture. If the sanitizer is approved, no rinse is needed. DeVere’s QDII Sanitizer meets this criterion.

According to Joe Stout, RS, author and founder of Commercial Food Sanitation, “There is a “war on water” in the baking industry. It focuses heavily on reducing or stopping the use of water in dry facilities unless absolutely necessary. The use or presence of water — or even moisture — is a significant risk factor for contamination. If present, water allows pathogen growth and is an excellent and efficient way to spread pathogens throughout a facility. A major concern is the transfer of pathogens through puddles, roof leaks, condensation and aerosols from the use of water hoses that may be carried to dry areas by air currents and other means.” ²

Before cleaning, understand the purpose and goal, then design your plan accordingly. Suppose you are cleaning for microbiological reasons, chemical reasons such as allergens, or cleaning to control foreign material or buildup of product that resembles foreign material in the finished product. In that case, you must meet the sanitary goal. Often, you could be trying to accomplish all these things. However, the main objective needs to follow the criteria for success, and once defined, a Sanitation Standard Operating Procedure (SSOP) can be created to meet, validate, and verify it. DeVere’s Degrease Powder works on fats, oils, and grease to quickly emulsify spills so they can easily be scraped or brushed away without needing water.

Understanding when to use wet sanitation or dry sanitation is critical as you look to meet sanitation goals.

Treat Water Like Glass ³

Water should be included as a “physical hazard” in the Hazard Analysis of a Hazard Analysis and Critical Control Points plan and a food safety plan.

• Treat uncontrolled water in the plant like you would your own home; take care of it right away
• Uncontrolled water, if left untreated, can cause extensive damage and be expensive to repair
• When not fixed immediately, uncontrolled water creates an environment that is perfect for microbial growth and damage to the structure and equipment, along with increased pest activity

WOW – War on Water

There are many reasons why developing an uncontrolled-water plan is so vital to a food production facility. For one, a plan is crucial in making a step change in pathogen risk reduction and spoilage organism control.

• Uncontrolled water leads to significant microbial growth in food products such as Listeria, Salmonella, yeast, and mold
• Uncontrolled water also leads to human safety hazards such as chemical and slip hazards
• Water also poses a risk to production equipment, impacting its reliability and functionality
• Uncontrolled water also hurts a company’s environmental and sustainability goals
• Water also contributes to contamination risk within all areas of a plant by moving other contaminants around

For unparalleled control over microbial contamination in food products, such as Listeria and Salmonella, try DeVere’s patented products, Security Floor Sanitizer, which is EPA-registered, or Security Floor Treatment.

Cleaning Methods That Minimize Water Risk

Figure 1 aligns the cleaning methods applied with the development of uncontrolled-water plans. It shows the levels of risk, from the lowest-risk cleaning activities, such as vacuuming and wiping, to the highest-risk, like high-pressure water and the use of compressed air. The objective is to use controlled methods to collect the soil or material we are cleaning up rather than dispersing it into other areas around the facility.

The goal is to minimize the impact, time, and frequency of cleaning that water has on the environment.

Toward More Efficient Changeovers

If there is no food safety crisis or event, the driving factor needs to focus on the positive financial impact of implementing an uncontrolled-water plan. Ultimately, food safety is the driver, but using the monetary impact as the force to build the business case for a dry cleaning initiative will gain acceptance and support.

• Minimize disruption caused by changing the cleaning method by focusing on the goal
• Minimize time for cleaning by following quick changeover (QCO) principles
• Minimize the frequency of cleaning
• Conduct a comprehensive assessment on the reasons to clean (beyond food safety and quality, think operational needs and plant safety needs)

DeVere’s Triple Dry is an excellent choice for cleaning lines quickly without the hassle of long downtimes.

Order Cleaning Methods by Preference

Give guidance to business team members about the order of preference for cleaning methods. When thinking about value-stream mapping, the ideal state is a no-cleaning scenario. While not cleaning may seem unreasonable, there are a few limited times when a no-cleaning procedure can be applied. The order of preference for cleaning methods to be considered from a financial cost and low-to-high microbial risk is no cleaning needed, purge, dry clean, dry clean with chemicals, clean in place (CIP), controlled wet cleaning, assisted cleaning system (ACS), controlled CIP, and flood cleaning.

Key Takeaways

• Controlling the risks and financial costs of cleaning can be done by developing and implementing the correct cleaning methods
• Developing an internal water-control program, like an audit program for glass and brittle plastic, is required to design out that hazard
• The goal is to eliminate the unnecessary use of water within a production facility
• Starts with choosing the right type of equipment

“In dry processing plants, dry cleaning, and sanitizing practices are a necessity, but the process can be just as beneficial for many areas of wet processing plants as well. While introducing water into a low-moisture production area can adulterate the product, cause mold, and affect product shelf life, reducing water in other environments also can increase food safety.” ⁴

In the Zone

Dry cleaning is used primarily in zones 1 to 3 (food contact surfaces to areas outside the areas around food contact surfaces).

Seven steps in the dry cleaning process:
1. Sanitation preparation

a. Purge all systems
b. Assemble cleaning equipment

2. Secure and disassemble equipment

a. Lock out/tag out (LOTO)
b. Remove guards, release belt tension from conveyors, remove parts, disassemble all components

3. Dry clean

a. Scrape, brush down, vacuum, dry ice cleaning, dry steam cleaning
b. Use a systemic approach of top-down cleaning
c. Sweep, remove, empty and clean trash

4. Detail cleaning

a. Hand scrape any surfaces with residual product
b. Wipe down equipment as necessary
c. Clean framework
d. Identify and spot clean problem areas

5. Post inspection and re-clean

a. LOTO, inspect for visually clean

6. Pre-operational inspection

a. Correct any deficiencies, reassemble equipment, remove LOTO

7. Sanitize and release

a. Document corrective actions, release for production

Dry Cleaning Benefits

• Reduce moisture in the plant
• Reduce cleaning and sanitation downtime of plant
• Environmental benefits: less cleaning product use and waste, reduced labor
• Can be used on electrical components and electronic equipment that cannot withstand water
• Maintenance personnel can use this method to clean and sanitize tools to protect them from water-based cleaners that can cause corrosion; also a quicker way to sanitize tools without having to wait through the water-based cleaner dry time

Dry cleaning is sometimes used in wet processing plants on a rotational basis. By periodically rotating sanitizers, they avoid resistant strains of bacteria developing in the plant. How this is achieved would be to use a quaternary compound, switch to a peracetic acid, use an alcohol-based sanitizer, and then begin again with the quaternary compound.

Please Contact Us or call 1-800-833-8373 with questions about purchasing QDII Sanitizer, Degrease Powder, Security Floor Sanitizer, Security Floor Treatment, Triple Dry or if you would like help with any cleaning or sanitizing products or applications.

References

1. Contributor, G. (2022, November). foodsafetynews.com. Retrieved from FSN | Food Safety News: https://www.foodsafetynews.com/2022/11/when-water-is-the-enemy-sanitizing-in-dry-food-processing-environments/
2. Stout, J. (2017, April 10). CFS. Retrieved from commercialfoodsanitation.com: https://www.commercialfoodsanitation.com/news/wet-vs-dry-cleaning-part-one
3. Lupo, L. (2013, December). Quality Assurance & Food Safety. Retrieved from qualityassurancemag.com: https://www.qualityassurancemag.com/article/qa1213-dry-cleaning-reducing-moisture/
4. Karl Thorson, G. R. (2019, April 16). FoodSafety Magazine. Retrieved from food-safety.com: https://www.food-safety.com/articles/6178-reduced-moisture-design-sanitation-best-practices

Learn About Cleaning and Sanitation From Our Team

Listen to our podcast below, on Spotify, Buzzsprout, or wherever you listen to podcasts.

In the first podcast, we hear from the head chemist (and President), Randy Stevenson, about how chemical cleaning products differ and can be custom-made for each application. From general cleaners to use-specific sanitizers, we learn how they are different, how they work, and a bit about how to make them. Randy works with our business partners daily to make sure they have the right products to clean quickly, efficiently, and safely.

In the second Clean With DeVere podcast episode, we discuss some solutions to food plant sanitation challenges from Ryan Dunn. After managing sanitation teams at ConAgra and General Mills, Ryan has worked with hundreds of food processors recommending zoning techniques, micro-mapping, and other techniques to help them improve food quality and sanitation. He loves supporting the efforts of the quality and sanitation teams that truly keep our food supply secure and safe.

John Eisele is a cleaning professional, equipment service technician, and the ace that we send to help customer-facing companies set up cleaning procedures. He has worked with c-stores, bars, restaurants, and many other businesses to improve their sanitizing processes. John can also install and fix equipment used to clean and sanitize including dishwashers, equipment washers, foamers, and dispensers. He walks through how we support businesses with the right training, dispensers, product, and support.

Do you want to hear about cleaning, sanitizing, and customer service from our football coach? In episode four, Pat Johnson brings energy and inspiration to this Clean With DeVere podcast episode. Pat supported c-stores and other customer-facing businesses for twenty years before taking over DeVere’s customer service department. In his current role, he uses his unmatched product and systems knowledge to answer questions and support all of DeVere’s business partners making certain they have what they need to succeed.

For our last episode of season 1, we listen to Brandon Keller and Pat Johnson talk about how they love Wow. Wow is the first all-purpose cleaner and the product on which our company was founded. We hope you learn and laugh a lot with this light-hearted episode that closes season 1.

Hand washing concept art – Simple Cartoon style

Welcome to the Guardian E-Series product line!

At DeVere, we understand the importance of cleaning and sanitizing regarding food handling and manufacturing. Not only do you need to think about a clean and sanitized facility, but you also need to remember your employees and anyone who enters your facility. In today’s fast-paced world, keeping up with the constant need for cleaning can make you feel stressed. We believe keeping your hands clean and sanitized shouldn’t be so hard. That is why we created Guardian Anti-Bac E2 Foam Soap and Guardian Bac-San E3 Hand Sanitizer specifically for food handling and manufacturing facilities.

Our Guardian products are kosher-certified, Halal compliant, dye-free, and fragrance-free. They also meet all major Green Chemical certification standards. Anti-Bac E2 Foam Soap and Bac-San E3 Hand Sanitizer are manufactured in an FDA-registered facility. Guardian Bac-San also meets CDC recommendations for broad-spectrum sanitizers for use on hands.

WHAT IS THE GUARDIAN E-SERIES?

Guardian Anti-Bac E2 Foam Soap

Guardian Anti-Bac E2 Foam Soap is a high-foaming hand-washing detergent that produces a thick, rich, lathering foam that is dye and fragrance-free. Anti-Bac E2 Foam Soap thoroughly cleans your hands yet is gentle on your skin. Our E2 Foam Soap contains antimicrobial agents and is made specifically for food handling & food manufacturing facilities. With the power of 0.4% PCMX (para-chloro-meta-xylenol) as a disinfectant, our product will become your go-to E2 antimicrobial hand wash.

Use Guardian Anti-Bac E2 Foam Soap with our DeVere foam soap dispensers for optimal cleaning and disinfecting.

Guardian Bac-San E3 Hand Sanitizer

Guardian Bac-San E3 Hand Sanitizer is an alcohol-based E3-rated hand sanitizer made specifically for food handling & food manufacturing facilities. Guardian Bac-San is designed to produce a light foam and spread evenly. It is methanol-free and meets the U.S. Centers for Disease Control and Prevention recommendations for broad-spectrum sanitizers for use on hands.

Our E3-rated hand sanitizer sanitizes hands without leaving fragrance or color, only smooth, sanitized skin.

Bac-San E3 Hand Sanitizer is manufactured in DeVere’s FDA-registered facility under GMP conditions and according to FDA guidelines. Bac-San E3 Hand Sanitizer meets CDC requirements for a hand sanitizer as being effective against SARS-CoV-2, other viruses, and bacteria. See this post for more information about hand and surface sanitizers and how they are regulated: Hand vs. Surface Sanitizers.

E3 Hand Sanitizer works when poured, sprayed, or foamed onto hands.

Active Ingredient: 70% Ethyl Alcohol (Ethanol)
Inactive Ingredients: Water, glycerin, propylene glycol, aloe

Bac-San E3 exceeds FDA/USDA efficacy guidelines for E3 hand sanitizers and antiseptic hand treatments. All compounds conform to USDA’s “Sanitation Performance Standards Compliance Guide (Appendix 2: Chemical Use)”

                 

WHO SHOULD USE THE GUARDIAN E-SERIES?

Anti-Bac E2 Foam Soap and Bac-San E3 Hand Sanitizer are developed for Food Handling and Manufacturing Facilities and their customers and employees.

At DeVere, we create cleaning products and provide training so you can offer a safe, sanitary environment for your customers and employees.

HOW DO I GET THE GUARDIAN E-SERIES ?

You can place an order for Guardian Anti-Bac E2 Foam Soap here or Guardian Bac-San E3 Hand Sanitizer here, or you can call us with any questions.

Available In:

• Guardian Anti-Bac E2 Foam Soap:
  • ABE1A-1 gallon jug
  • ABE4- 4×1 gallon jug
• Guardian Bac-San E3 Hand Sanitizer:
  • BSE4- 4×1 gallon jug

Contact us for information on Drums, Totes, and additional packaging options

Please Contact Us or call 1-800-833-8373 with questions about Guardian Anti-Bac E2 Foam Soap or Guardian Bac-San E3 Hand Sanitizer or if you would like help with any cleaning or sanitizing products or applications.

EPA List Q: Disinfectants for Emerging Viral Pathogens (EVPs)

Now that Monkeypox has entered the world, we want to know how to kill the virus so it does not become more prevalent and mutate. This new emerging viral pathogen is listed by the EPA in lists like COVID.

As new viruses emerge, the EPA makes lists of products that are effective at killing those viruses.  These lists are useful in identifying which disinfectants are effective against new viruses. Sometimes it takes years for the EPA to approve new labels which means these labels are typically out of date.

In the event of an outbreak that meets certain criteria, EPA triggers the EVP guidance for a specific virus. In doing so, EPA authorizes companies whose products have EVP claims to make statements on their websites, social media, and technical literature about their product’s expected efficacy against the emerging virus.

COVID
SARS-CoV-2 is the Coronavirus that causes COVID-19.  See this post for more information on the virus and how to mitigate the spread. This post shows which disinfectants are approved for use against this virus.

Security Cleaner and Disinfectant (DeVere’s newest sanitizer), QDII Sanitizer (QDII), and One Step Quaternary Cleaner and Disinfectant (One Step) are all approved by the EPA for use against SARS-CoV-2, the virus that causes COVID-19.

While the primary means of spreading COVID is through airborne particles, the virus that causes this disease can still spread by touching an infected surface and then touching the eyes or mouth. The CDC still recommends surface sanitation, hand washing, and hand sanitizing to reduce the spread of the virus that causes COVID.

Monkeypox
Per the CDC, Monkeypox can spread from person to person “through touching items (such as clothing or linens) that previously touched the infectious rash or body fluids.” We do not yet know how long this virus can live on surfaces.

The EPA registration for our One Step label is 10324-154-5174.  The first set of numbers denotes the primary registrant (Mason Chemical Company in this case).  The second set of numbers indicates the number of their registration.  The final set of numbers indicates the final manufacturer (DeVere in this case).

Security Cleaner and Disinfectant (DeVere’s newest sanitizer), QDII Sanitizer (QDII), and One Step Quaternary Cleaner and Disinfectant (One Step) are all approved by the EPA for use against the novel Monkeypox virus.

The EPA registration for our QDII Sanitizer label is 10324-117-5174 and One Step’s is 10324-154-5174.  Security Cleaner and Disinfectant’s EPA registration number is 85837-4-5174. These registration numbers are prominently displayed on the product labels.

Here is a list of the current EPA List Q: https://www.epa.gov/pesticide-registration/.  You can put 10324-154, 10324-117, or 85837-4 in the search field to find the claims against emerging viral pathogens.

Both QDII and One Step have instructions on the label to kill Human Coronavirus.  These same use directions are now applicable to the emerging version of the Human Coronavirus.  The effective use dilution for QDII is 3oz per 5gal of water.  The effective use dilution for One Step is 2oz per 1gal of water. Security Cleaner and Disinfectant is ready to use, just spray to kill the viruses, clean, degrease, and remove graffiti without harming most surfaces.

Security Floor Sanitizer is the world’s only sanitizer that works dry. Use this product in food processing areas to save time (no mixing, no dispensers) and reduce water use.

Time-saving Security Floor® Sanitizer is the only dry sanitizer for entryways, drains, and floors. When activated, our product generates hydrogen peroxide and a small amount of chlorine to accelerate activity. Therefore, it is excellent for disinfecting many different areas where cleaning and sanitizing are a concern.

Security Floor Sanitizer does not contain quaternary ammonium chloride (quat). Not containing quat means our floor sanitizer does not contribute to the creation of superbugs and can be used in organic facilities. Superbug formation is something the U.S. National Institute of Health has empirically associated with the use of quats (click here for more information).

Save time by using this product in entryways (on mats or directly on floors), on floors around high-risk processing areas, and around drains. Floors in and around food processing areas will be sanitized as long as the product is used as directed and visible.

Features and Benefits

• EPA-Registered
• Effective tool for Listeria control, Salmonella, E. Coli and other organisms
• Does not contain quat and will not contribute to superbug formation
• The only dry entryway, drain, and floor sanitizer that kills bacteria by oxidation
• All significant components of our product are biodegradable (a biodegradability statement is available upon request)

At DeVere, we know you want to have a business where your customers feel comfortable and safe. To do that, you need a clean and sanitized environment. In today’s fast-paced world, keeping up with the constant need for cleaning can make you feel stressed out. We believe keeping your space clean and sanitized shouldn’t be so hard. That is why we created our new Driver Care Pack. Our vehicle cleaning kit has everything you need to keep your car, truck, van, or bus clean and sanitized, and it all comes in a convenient, ready-to-use kit.

The Driver Care Pack is a complete vehicle cleaning and sanitizing kit explicitly designed for those who drive for a living. Use the cleaners in the kit to clean every surface within the vehicle. Consider adding QDII ready-to-use surface sanitizer to disinfect touchpoints between passengers and shared equipment. The hand sanitizer in the kit meets FDA requirements and CDC guidelines.

DRIVER CARE PACK:  WHAT IS IT?

The Driver Care Pack is a ready-to-use vehicle cleaning kit that helps you keep your vehicle clean between clients and helps keep you healthier while you do your job. We understand the challenges drivers face and want cleaning and sanitizing to be one less stressor you face daily. The products in the Driver Care Pack are environmentally friendly and work like they are meant for this application because they were designed with you in mind.

The kit includes:                                                                                                                      

• 32oz bottle of QDII ready-to-use, leave on sanitizer
• 16oz bottle of WOW all-purpose cleaner
• 1- red towel for surfaces
• 16oz bottle of Spring Mist air freshener/odor neutralizer
• 16oz bottle of Window Cleaner
• 1- blue towel for windows
• 6oz bottle of Bac-San hand sanitizer

All products in the Driver Care Pack are phosphate-free.

DRIVER CARE PACK:  WHO SHOULD USE IT?

DeVere’s Driver Care Pack is for anyone who drives for a living. If you are a semi-truck driver, drive for Uber, Lyft, taxi service, limo service, shuttle bus, school bus, delivery driver, or drive a vehicle to get around town, this kit will work for you. With the increased priority for sanitized public spaces, keeping up with the cleaning process can be challenging. At DeVere, we create cleaning products and provide training so you can offer a safe, sanitary environment for your customers.

Truck driver man sitting in cabin giving thumbs-up

HOW DO I GET THIS KIT?

Place an order for your Driver Care Pack here.

Item #: DCPCS – $29.95

Please Contact Us or call 1-800-833-8373 with questions about Driver Care Pack or if you would like help with any cleaning or sanitizing products or applications.

Schools are back in full swing, temperatures are dropping, and people are getting flu shots.  This means cold and flu season has started.

Schools and public spaces are guilty of spreading several viruses and bacteria in addition to COVID-19.  This article will address some of the different diseases we can contract and how to stop the spread of all of them.

COVID, Flu, Colds, Bacteria, Oh My!

In the United States alone, COVID-19 is responsible for 675,000 deaths in the U.S. alone.¹  Influenza kills about 36,000 people each year.²  Foodborne pathogens (like Listeria), systemic infections (e.g. MRSA), and even the common cold (usually a rhinovirus) make millions of people miserable each year and cause some fatalities.

The list of possible COVID-19 symptoms seems to expand regularly.  It is always wise to get tested if you feel you might be infected with this novel virus.  Common symptoms that COVID-19 and flu share include fever, cough, difficulty breathing, and fatigue.⁶  Cold symptoms typically include sore throat, runny nose, coughing, sneezing, headaches, and body aches.⁷

How Do We Stop Getting Sick?

After touching public surfaces, be sure not to touch your face or open wounds until after you’ve sanitized your hands.  Wash your hands regularly with products like Fresh Foam Disinfectant Hand Soap and use a hand sanitizer like one of the two listed below when hand washing is not practical.³   This will help keep you safe from COVID-19, influenza, cold viruses, and systemic infections like Staph.

• Bac-Off is an FDA-regulated product and a hand sanitizer with 0.13% benzalkonium chloride as the active ingredient.
• Bac-San is an FDA-regulated product and a hand sanitizer with 70% ethyl alcohol as the active ingredient.
• Both products work with touch-free wall-mounted dispensers or dispenser stands.

Disinfect touchpoints in your business and home regularly.  While data shows that COVID-19 is mostly transmitted in the air, it can still exist on surfaces.⁴  Influenza viruses will live for 8 to 48 hours on typical household surfaces.⁵  Bacteria that cause infections like MRSA, fungi that cause athlete’s foot, and many other contaminants are primarily transmitted via physical contact with infected surfaces.  Disinfect all surfaces with EPA-registered products like Security Cleaner and Disinfectant or One Step Quaternary Cleaner and Disinfectant to keep from transmitting via this vector.

The USDA estimates 48 million cases of foodborne illness occur in the US each year.  These illnesses lead to about 130,000 hospitalizations and 3,000 deaths per year.⁸  Foodborne infections are obviously transmitted via food and surfaces that the food touches.  Regularly sanitize food contact and nearby surfaces with a product like Heads Up 10 or Security Floor® Sanitizer.  Be sure to cook food at the proper temperature and always sanitize utensils and equipment when switching between uncooked and cooked food.  QDII Sanitizing Wipes are great for quick sanitizing jobs like this.  One of the primary uses of QDII Sanitizer is as a third sink sanitizer or leave-on sanitizer for food contact surfaces.  Spray it on the surface and consider it sanitized in 10-minutes.  There’s no need to rinse or wipe the sanitizer away.

Summary: COVID-19 has dominated the news and is a serious threat to our lives.  Other viruses, bacteria, funguses, and more are still in our environment and can make our lives miserable if not controlled.  Use hand and surface sanitizers to stop the spread of all these bad actors.

1 COVID Data Tracker; https://covid.cdc.gov/covid-data-tracker/#datatracker-home; September 22, 2021.

2 Disease Burden of Influenza; https://www.cdc.gov/flu/about/burden/index.html; June 11, 2021.

3 Safely Using Hand Sanitizer; https://www.fda.gov/consumers/consumer-updates/safely-using-hand-sanitizer; May 20, 2021.

4 Indoor Air and Coronavirus; https://www.epa.gov/coronavirus/indoor-air-and-coronavirus-covid-19; August 19, 2021.

5  The survival of influenza A(H1N1)pdm09 virus on 4 household surfaces; https://pubmed.ncbi.nlm.nih.gov/24679569/; April 2014.

6  Similarities and Differences between Flu and COVID-19; https://www.cdc.gov/flu/symptoms/flu-vs-covid19.htm; June 7, 2021.

7 Common Cold; https://www.cdc.gov/dotw/common-cold/index.html; December 30, 2020.

8 Quantifying the Impacts of Foodborne Illnesses; https://www.ers.usda.gov/amber-waves/2015/september/quantifying-the-impacts-of-foodborne-illnesses/; September 8, 2015.

We continue to work with businesses every day on their touchpoint hygiene plans. We are continually impressed by how much effort these companies dedicate to keeping employees and guests safe.  Thank you to all those that are working tirelessly to stop the spread of COVID-19, its variants, other viruses, and bacteria.

A touchpoint is “a point of contact or interaction, especially between a business and its customers or consumers.”¹  The parts of a touchpoint hygiene plan are: (1) The touchpoints, (2) the cleaning method per touchpoint, and (3) the frequency of cleaning.

Common touchpoints include door handles/grips, chair armrests, banisters, trolley handles, table/countertops, light switches/pulls, shared literature, dispensers, sink handles, vending machine buttons, elevator buttons, copiers, and coffee makers.  Contact us for help identifying touchpoints in your facility.  You know your business best and sometimes fresh eyes can help identify new areas.

The method of cleaning and/or disinfecting touchpoints will depend on the surface and the chemical used. Disinfectants can be ready-to-use like Security Cleaner and Disinfectant or concentrated like QDII Sanitizer.  Sometimes wipes like QDII Sanitizing Wipes can be stored close to critical touchpoints and are the best tool.   Contact us to have a sanitation expert make recommendations and/or develop standard operating procedures (SOP) for your touchpoint hygiene plan.

The frequency of cleaning and/or disinfecting each touchpoint will depend on how frequently that point is used; how much soil is placed on the point per touch; and how critical that point is to your process, products, employees, and guests.  If your business is a food processing facility, your touchpoint hygiene plan can be part of a review of the micro mapping of your facility to make sure all critical control points are addressed.  If the spread of viruses is your primary concern, the CDC recommends increasing disinfection frequency with “High transmission of COVID-19 in your community”².

References:

1. 1. https://www.lexico.com/en/definition/touchpoint.
   2. When to Clean and When to Disinfect April 15, 2021. https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html.

May 5 may be best known as Cinco de Mayo.  We hope everyone is able to visit a local restaurant to celebrate this day and tip well.

May 5 is also World Hand Hygiene Day.  The World Health Organization (WHO) started this global campaign in 2009 and has advanced the mission of “hand hygiene in health care” and “support of hand hygiene improvement around the world” on this day ever since.

From The WHO:

• Appropriate hand hygiene prevents up to 50% of avoidable infections acquired during health care delivery, including those affecting the health workforce.
• Appropriate hand hygiene reduces the risk of SARS-CoV-2 – the virus that causes COVID-19 – infection among health workers.
• 1 in 3 facilities lack hand hygiene facilities at the point of care.
• Globally, out of every 100 patients, 7 in developed and 15 in developing countries will acquire at least one HAI in acute care hospitals.
• To help celebrate this day, we are releasing a new hand sanitizer stand and promoting hand soaps and sanitizers.
  https://www.who.int/campaigns/world-hand-hygiene-day/2021

DeVere makes the hand sanitizers and soaps at our main production facility.  All products are registered with the appropriate governmental agencies.  We have never run out of stock on these key items and are the trusted brand for thousands of hospitality locations.

New, foaming hand sanitizer stand works with Bac-San and Bac-Off

Bac-San: 70% alcohol foaming hand sanitizer in a 1-gallon jug

Bac-San: 70% alcohol foaming hand sanitizer in a convenient 6oz foaming bottle

Bac-Off: Non-alcohol foaming hand sanitizer in a 1-gallon jug

Bac-San: 70% alcohol foaming hand sanitizer in a pre-filled 1-liter cartridge

Bac-Off: Non-alcohol foaming hand sanitizer in a pre-filled 1-liter cartridge

Be sure to place hand sanitizing units at the entrances to public buildings and just outside restroom doors.  DeVere has a variety of hand sanitizer and hand soap dispensers.

Disinfectant hand soap in a 1-gallon jug ready to fill any foaming dispenser

FDA-listed foaming disinfectant soap in a pre-filled 1-liter cartridge

See this post for more information on hand sanitizers.

DeVere makes a wide variety of hand hygiene products that are all appropriate for use on World Hand Hygiene Day (and Cinco de Mayo).

We also have QDII Sanitizing Wipes available.  They are not meant for hands, but they are heavy-duty, EPA-registered to kill SARS-CoV-2, and will keep surfaces your hands touch sanitized.

DeVere is committed to your sanitation needs on World Hand Hygiene Day and every other day.