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Understanding Your Septic Tank


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Understanding Your Septic Tank

When I moved out from the city to the countryside, I knew that there were going to be a few things which I would need to adapt to. I knew that I wouldn't just be able to walk to the nearest 24hr store if I needed to buy more milk at 1 am and I knew that I would have to drive myself places rather than relying on public transport. However, one thing I didn't count on was using a septic tank. When I arrived, I continued to flush all kinds of things down the toilet and this resulted in a nasty blockage. Thankfully, the sanitation contractor who repaired the septic tank also gave me lots of useful advice. I hope this blog proves to be useful.

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2 tips for sanitising your commercial kitchen

If you own and operate a commercial kitchen, it is extremely important to sanitise it on a regular basis. Here are two tips which should make the sanitisation process a little easier.

Install a chemical dosing system

Chemical dosing systems, such as those provided by Geoff Barton, are often used by people who run commercial kitchens. The reason for this is that systems of this kind can make the process of sanitising a large commercial kitchen considerably easier. When this system is installed, employees don't have to waste their time searching for a specific cleaning chemical in the kitchen cupboard, and then measuring out the correct amount of that product; instead, they can simply press a button and the dosing system will dispense the exact quantity of degreaser, antibacterial agent or other cleaning fluid that they require.

In addition to saving time, this highly-precise dispensing system can also increase the likelihood of the kitchen being properly sanitised, as there is no risk of an employee not using enough cleaning product and thus failing to remove grease or harmful microorganisms fully. The systems sold by Geoff Barton can be set up in such a way that the dispenser for a specific cleaning product is positioned in the area where that particular product needs to be used. For example, the food-safe, non-toxic cleaning fluid that is used specifically for the sanitisation of food-preparation worktops can be fitted directly above or next to these worktops.

This is not only convenient but also drastically reduces the chance of the wrong cleaning product being used (for instance, in the above-mentioned situation, it would ensure that employees do not accidentally use a toxic cleaning chemical on a food-preparation worktop).

Sanitise your cleaning tools

It's a common misconception that the cleaning tools that are typically used to clean a commercial kitchen (such as mops, sponges and cloths) do not need to be sanitised. The truth is that these items can harbour millions of potentially dangerous microorganisms. As such, if you fail to wash and disinfect them on a regular basis thoroughly, you could end up spreading bacteria and viruses around your kitchen each time you use these tools to clean the premises.

A filthy mop, for example, that is used to 'clean' the floor, will only serve to disperse microbes all over the kitchen area. In short, it is vital to sanitise your cleaning tools. Sponges and cloths should be soaked in a diluted solution of bleach for an hour or two, at least once a week. Likewise, mops should be dipped into a bucket filled with disinfectant and boiling hot water, before being thoroughly rinsed.

All of the sanitised sponges, cloths and mops should then be allowed to air-dry completely before they are used again. This is crucial, as allowing these items to remain wet for long periods of time can encourage the growth of bacteria and viruses.