Disinfectant hand soap

In a food handling area, operators' hands are the main vehicle for contamination. That is why production entrances, packing rooms and sanitary control points usually call for something more than ordinary handwashing. Disinfectant soap meets that need: it combines the cleaning effect of soap with an antimicrobial active ingredient, so washing cleans and disinfects in the same step.

The difference from liquid hand soap lies in that added action. Conventional soap removes dirt and a good share of microorganisms by washing them away when rinsing; disinfectant soap is formulated to act on those that remain as well. That is why it makes more sense at critical points than in toilets or canteens, where liquid soap is enough.

It should also not be confused with hydroalcoholic gel. Gel is applied without water or rinsing, and is useful where there is no washbasin or to reinforce hygiene between tasks. But it does not remove visible dirt: if hands are soiled with earth, fruit juice or grease, the right thing is to wash them with soap and water. Many companies combine both: disinfectant soap at the entrance washbasin and gel at intermediate points around the building.

For disinfection to be effective, the product needs its contact time. The instructions for use of each reference indicate how to apply it and how long to rub before rinsing, and its safety data sheet sets out the precautions. Placing it in a wall dispenser next to the washbasin and paper towel drying makes it easier for staff to follow the routine without skipping steps.

At Fontanet Group (Fraga, Huesca) we work with a team with more than 30 years in the sector and keep permanent stock of PPE and hygiene products so that your production never stops for lack of supplies. Our sales team will provide the active ingredient, instructions for use, formats and documentation for each reference.