Cleaning & Sanitizing

What Is Foam and Its Purpose?

Foam is bunch of tiny bubbles created by foaming agents. But you also need water and air to make foam. The true purpose of foam is to provide contact time on a soiled surface to allow the wetting agents, detergents and degreasers enough time to do their jobs.

Foam and Its Cleaning Ability

If you watch television advertisements, they’ll frequently compare the amount of foam in a cleaning product to another to prove that it’s superior. Also, they’ll commonly say or imply that the amount of foam reflects the cleaning ability of product.

So, an important question to ask is, does foam directly relate to how well the product cleans?

The answer is no. The amount of foam has almost no effect on the cleaning ability of the product. Having a lot of foam isn’t vital for actually doing the cleaning, it’s mostly for aesthetic.

In fact, in some cases, the presence of foam will reduce the ability to clean.  The perfect example here is an automatic dishwasher, whether at home or in a левитра 20 мг restaurant, in a dishwasher, foam is a bad thing and will give you poor results.

The only time foam comes into play while you’re cleaning is when you’re trying to clean a vertical surface or if you have a need to see where the detergents have been applied. For example, if you try to clean a wall or 18 wheeler truck with a vertical surface, you’d need foam to clean. The foam clings to the wall or the side of the truck and runs down the truck slowly. This allows the detergent time to do its job. In a food processing plant, they use a lot of foam to make sure they can see that the entire area, including all the nooks and crannies, get some detergent applied. In other words, the foam is the indicator.

Negative Effects of Foam

In addition to knowing that foam is not directly related to how well a product cleans, you should also know other negative effects of foam. Foam can be your enemy! Here’s why:

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• The more foam there is, the harder it is to rinse what you’re cleaning, thus increasing the amount of time spent washing items.
• When using foam in a dishwasher, the foam creates air pockets making you lose pressure in the cleaning process. The foam forms bubbles around the pump impeller, which commonly which prevents the water from hitting the dishes, therefore hindering the cleaning process.
• When using foam in a laundry machine you can easily have too much foam that over flows after it agitates.
• Foam can be more expensive and less effective than other cleaners.

• • Generally, more money within a product is spent on the foam than the cleaner itself. If they took the same compound and left out the foam it would’ve worked exactly the same but would’ve cost less money to produce.
  • A foaming agent in a store brand manual dishwasher detergent is more of a marketing tool than it is a cleaning tool.

The Biggest Take Away

Make sure you’re not fooled by TV marketing. Instead, make sure you’re purchasing high quality products that clean all areas of your kitchen well.

Proper hygiene among employees in your commercial restaurant is very important to ensure food safety. Because the impact of foodborne illness can be devastating to both a restaurant and its customers, and due to the fact that it is a common occurrence in the United States, proper sanitation should not be taken lightly.

The Centers for Disease Control and Prevention (CDC) estimates that up to 36% of foodborne illness can be traced to poor personal hygiene and that foodborne diseases cause about 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year.

In many commercial restaurants, owners have shifted to having employees wear gloves while working in the kitchen. Several reasons have led to this shift including customers being more comfortable seeing employees wearing gloves and due to the health department prescribing employees to wear gloves and avoid bare-hand contact with ready-to-eat foods.

So, are gloves really more sanitary than washing hands?

The answer may surprise you. Generally, when people wear gloves it’s actually less sanitary than when they don’t wear gloves, with the exception of when employees have cuts or open sores on their hands. A hand-hygiene study was conducted by the CDC and found that hand washing rates were significantly lower when gloves were worn. This is due to the fact that gloves create a false sense of cleanliness, which ultimately leads to gloves being used incorrectly сиалис 20 мг купить украина and employees not washing their hands well or as often as they should.

For example, if you were to grab a pickle with your bare hands, you’d get pickle juice on your hands. You’d proceed by washing your hands to get rid of the pickle juice. However, if you have gloves on and you grabbed a pickle, you more than likely would not change to a new pair of gloves site comme ça before handling other food items since your hands are not physically wet from the juice. You can see why this would be a major problem, especially among multitasking line cooks.

So, what should you enforce in your kitchen?

A combination of a proper handwashing routine and proper use of disposable gloves is the best way to minimize risks associated with foodborne illness. It’s very important to stress that employees should change their gloves every time they touch a new food item or perform a new task such as placing food in a cooler.

In addition, they should wash their hands before placing every new pair of gloves on. Gloves alone will not prevent the problem without being used in combination with handwashing. Covering up contaminated hands is not the answer, removing the contamination first and then switching gloves frequently to eliminate cross contamination is.

Glove Tips:

• Have multiple sizes of gloves: It’s important to have gloves that fit all employees hand sizes. If gloves are too small they can tear, while gloves that are too big can fall off easily.
• Train employees with the proper glove removal technique. Visit CDC’s website for more information.
• Make sure employees are changing gloves at appropriate times. For example:
  • • • If they tear
      • Before beginning a new task
      • Every four hours doing the same task
      • After handling raw meat, fish or poultry
      • Keep tabs on how many gloves are being used and step in the kitchen to make sure employees are changing their gloves and washing their hands at the appropriate times
• Follow a general rule of thumb – Would you lick your gloves? With the exception of raw meats, the answer should be yes because if lisez plus ici gloves are being used properly it wouldn’t be an issue. However, you would not want to lick a glove that has touched multiple different foods and surfaces around the kitchen.

Handwashing Tips:

• Train employees with the proper handwashing technique. Visit CDC’s handwashing resource page for more information.
• Make sure employees are washing their hands frequently and at the appropriate times. For example:
  • • • Before starting work
      • Every time they change gloves
      • After treating a cut or wound
      • After using the toilet
      • After blowing their nose, coughing or sneezing
      • After touching garbage
• Install proper handwashing stations in the kitchen and keep soap up to par.
• Consider additional hand sanitizers to be used as an added step.