A special note to all of our partners in the food service industry:
We understand that compliance with inspections is one thing, but the impact of even a single customer coming down with a food-born illness can be absolutely devastating for your reputation and for your business. In recent FDA studies encompassing food-prep areas in supermarket delis to elementary school cafeterias, restaurants and produce wholesalers, improper cleaning and sanitation were commonly observed. The proper implementation of cleaning and sanitization methods cannot be stressed enough.
Step One: Cleaning.
Cleaning is the use of appropriate detergents to remove organic matter from surfaces. Organic matter from food residues not only harbor bacteria but elements like grease and proteins can prevent sanitizers from being able to reach the surface to be sanitized.
Maximum Kleaning utilizes a wide range of specialized chemical to safely remove even built up grease and oil from all types of surfaces (stainless steel, plastics, grills, etc). Our technicians understand exactly which agent or combination compound is required; whether it is detergents to break up food residue, solvents to literally dissolve heavy grease or acids and abrasives to remove heavy, built-up particulates.
Step Two: Sanitization.
Once all organic matter is removed, all food-contact surfaces must be properly sanitized. Public Health standards require sanitization to ensure pathogenic microorganisms are sterilized. This is very different from disinfecting or using bacteriostats, which either prevent growth or kill live cells, leaving spores and the most resistance bacteria.
The two most common methods of sanitization in the food-service industry are Heat and Chemicals. Maximum Kleaning utilizes high-pressure, steam cleaning for food-surface areas. Our trailer-mounted powerwashing systems heat the water to over 200° F, beyond the FDA recommended temperature guidelines. We use chemical agents in combination with heat, where appropriate. Our specialized Quat Compounds are nontoxic, odorless, colorless, noncorrosive and work over a broad pH range, and most importantly work well with heat.
Sanitizing agents for industrial or retail use typically come in concentrated solutions that require mixing before use. Diluting too much could mean ineffective sanitization; whereas not diluting enough could be toxic. Our technicians know the precise effective range of concentrations for our Quat solutions. And, all our sanitizers are registered for use on food-contact surfaces through the U.S. Environmental Protection Agency, and have been shown to kill 99.99% of the microscopic foodborne organisms that linger even after washing food-contact surfaces.
Don’t play guessing games with the health of your customers and your business. Let Maximum Kleaning ensure that you are food-safe and inspection ready.