Benefits Realized With Use Of Single-Use, Disposable Cleaning & Sanitizing Wipes Versus The Traditional “Rag And Bucket” Method

Food safety and sanitation are top concerns for food service professionals, so PDI, Inc. set out to quantify the benefits of single-use, disposable cleaning and sanitizing wipes versus the traditional “rag and bucket” method, and the results should not surprise anyone. Food safety concerns are elevated further when serving populations with compromised health and immune systems such as those in hospitals, long-term care and senior living facilities. Reducing bacteria on food-contact surfaces is one important way to improve food safety and sanitation measures. Sani Professional®, the Food Safety Division of PDI, Inc., a leading manufacturer of infection prevention products, implemented and assessed the impact of using single-use, disposable cleaning and sanitizing wipes versus the traditional sanitizer “bucket and rag” method.

Testing was conducted at the Ascension St. Vincent Riverside Hospital, located in Jacksonville, Florida. The 528-bed facility was chosen as the testing site due to their longstanding history of standard operating procedure compliance. The test included swabbing, cleaning and sanitizing 13 separate food-contact surfaces throughout various back-of-house and catering prep stations of the hospital. 

The test results measured the efficacy, user experience and cost implications of using Sani Professional® disposable cleaning and sanitizing wipes versus the traditional “bucket and rag” method. Here is a summary of the results:

Efficacy: All 13 food-contact surface locations experienced a remarkable 87% average decline in bioburden levels after the ongoing use of disposable, pre-moistened cleaning and sanitizing wipes. This means that through the use of a single-use wipe, the number of bacteria living on a surface decreased, thereby reducing the risk of cross contamination on those food-contact surfaces. It is worth noting that with the single-use, pre-moistened wipes:

User experience: The 23 employees who participated in the test expressed a 95%-98% preference for using wipes over  the traditional rag and bucket method. Top preferred attributes included: convenience, ease of use, less time to clean/sanitize and quality of wipes/cloth.

Cost implications: It was estimated that the cost impact of using single-use pre-moistened wipes was negligible when compared to the cost of the traditional “rag and bucket” method. The cost calculation using the wipes showed an increase of only $0.01 per meal.

This study clearly supports how the use of pre-moistened disposable wipes to clean and sanitize food contact surfaces can improve food safety and sanitation measures within food service. An important conclusion for all foodservice operators and especially those within a healthcare facility designed to protect the most vulnerable populations.

A complete copy of the study can be found at here.