773726

Sanitising and Disinfecting

Presco Environmental technician, Nick, sanitising a manufacturing factory

This sanitising and disinfecting service will help you if you …

  • need to kill microscopic organisms and pathogens that are left on your surface after cleaning
  • are concerned about the safety of your people and your food.
  • need to comply with a food safety system, such as Hazard Analysis and Critical Control Point (HACCP).

 

What is our solution?

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.  We have a wide variety of sanitising approaches:

  • 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 to dry ice blasting. It sanitises surfaces because of its extreme heat – >90°C.  This is a good method if no chemicals can be used. 

 

Other unique points about this sanitising and disinfecting service 

  • All work our technicians do is documented. You will be provided with documentation and photographic evidence to keep on record for your audit compliance. 
  • If you are taking equipment into a critical hygiene area, we can sanitise the equipment first to avoid contamination.
  • We can provide your red line with sanitising foot baths for ease of entry. Our technicians will maintain the foot baths to keep them clean and functioning perfectly.
  • Usually we provide this sanitising and disinfecting service in combination with our chemical cleaning service. To prove the clean has been efficient, we offer an ATP testing service.  This provides instant verification whether the surface is clean or needs more work done.  Documented evidence of this can be provided for your audit compliance. 

 

What are your alternatives?

You could always use harsh and toxic chemicals.
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 use an intelligent approach to choose the right sanitiser for your soil, you are likely using a chemical that is far more harsh than needed, and unnecessarily toxic.   

You could do your sanitising and disinfecting in house.
Doing your own sanitising and disinfecting is okay, but we definitely recommend getting professional help if you have a genuine pathogen problem. 

You could outsource to a commercial cleaner.
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. 

You could use Ozone gas.
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.  If you would like to learn how ozone gas could help with your sanitising needs, contact Matthew at matthew@presco.co.nz.

You could use UVC lighting.
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 matthew@presco.co.nz to learn more about how UV can help you.

 

Frequently asked questions

Are your chemicals food safety approved? 
We use sanitisers that are MPI and Asure quality approved. 

Are your chemicals safe for use around people? 
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. 

Do your sanitisers kill pathogens?
There are four classes of pathogens:

  1. Viruses
  2. Yeasts and molds
  3. Bacteria
  4. Fungi

This article gives an example of some of the sanitisers we use, and their efficacies against pathogens. 

How does sanitiser work?
Different sanitisers have different methods of killing pathogens.  This article gives you an overview of some example sanitisers, and the way they kill pathogens. 

Why do you have to sanitise and disinfect?  
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. 

How do you prove your sanitising has worked?
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

 

How much does sanitising and disinfecting cost?

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:

  • Labour charge for an industrial cleaning supervisor ($76.94 per hour) and an industrial cleaning technician ($65.61 per hour). The labour charge includes the cost of the sanitiser we will use.
  • A base price of $70.35 for the fogging equipment.

 

What are the limitations sanitising and disinfecting?

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 anti-microbial properties.  Some do however, like Q-Bond Plus – an anti-microbial sanitiser that provides protection from pathogens for up to 6 weeks. 

 

Fill out the form below to discover how sanitising and disinfecting can help maintain your critical hygiene environment.

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