Organisé par National Environmental Health Association
Confusion among end users in the food service industry regarding cleaners, disinfectants, and sanitizers is common due to a lack of awareness and understanding of their significant distinctions. It is crucial to grasp these differences, as they extend beyond perceived benefits and risks to encompass varying regulatory requirements, performance efficacy criteria, safety standards, marketing constraints, and more. This knowledge is vital for maintaining proper cleaning and hygiene practices and aligning with the sanitation goals outlined in the Food Code Model. By enhancing awareness and knowledge about these distinctions, food service professionals can make informed decisions that prioritize effectiveness and regulatory compliance.
Dr. Juan Goncalves is a Scientific Information Manager and Senior Scientists at Procter & Gamble Professional in Cincinnati, Ohio. He has over 15 years of experience in the areas of formulation of cleaners and disinfectants, infection control and food safety for retail and institutional applications. Dr. Goncalves holds a PhD from the University of Cincinnati, an MBA from Indiana University, as well as CP-FS and ServSafe Certifications. Dr. Goncalves is also a member of NEHA, the International Association for Food Protection (IAFP) and the Conference for Food Protection.