Pledge successful company operating in the food industry are edibility of products, product quality, and most importantly for consumers – is security. Disinfectants, or rather the correct their choice, ensure observance of sanitary and epidemiological norms for the smooth functioning of production and safety products. Binding technological stage is disinfection and washing. These two stages are closely linked. Detergents are used to remove impurities of chemical origin. With proper as washing removes virtually all contaminants, and even bacteria. Follow-up disinfection, with the help of properly selected appropriate means of increasing the so-called purity of up to 99,999%.

Disinfectants should be used for disinfection of various surfaces and, consequently, to prevent the ingress of microbes in food. A very important step is the selection of suitable disinfectants. To achieve the greatest effect, pay attention to the spectrum of antimicrobial effects of the drug. Disinfectants give the desired result with the correct selection and application, in case of compliance with recommended conditions and proportions. Taking into account the epidemiological situation and conditions production. Using a more serious, professional tools require more detailed instructions, prepared by a manufacturer for each individual case. Moreover, the use of disinfectants funds regulated by legislation at all levels. When selecting disinfectants should take into account parameters such as: * the speed and versatility of the impact against a broad spectrum of bacteria, fungi, viruses, spores, * low toxicity * high level of activity and save it for a long period of time; * sparing effect on the work surface; * a good level of solubility in water; * the possibility of aerosol and steam use.