Reusables vs Disposables
Playing it Safe During COVID-19
According to experts, reusable food ware is as safe, or possibly safer, than single-use disposables:
- Disposable does not mean sterile-- Reusable or secondhand items are unlikely to spread the novel coronavirus, as long as they’re washed or disinfected in between uses.
- Environmental experts stress that single-use disposables can still harbor viruses and bacteria they pick up from their manufacturing, transport, stocking or use.
- A study by the U.S. National Institutes of Health found that the novel coronavirus can remain on plastics and stainless-steel surfaces for up to three days, and on cardboard for up to one day. Yet minor cleaning with soap and water will dissolve the virus on ceramics.
- Soap and water are your first line of defense to remove the virus from surfaces. Soap interferes with the fats in the virus shell and lift the virus from surfaces
A Higher Level of Safety and Sanitization
Only Dishcraft combines multiple layers and levels of cleaning, testing and inspection technologies and protocols for a level of safety and sanitization that exceed any traditional dishwashing operation.
- Multi-point inspections throughout the washing and sanitizing process to detect accumulation of soil and food debris
- Adenosine Triphosphate (ATP) testing ensures cleanliness by detecting the organic material remaining on a surface
- High sensitivity allergen testing detects residue of major allergens including milk, eggs, fish, crustacean shellfish (shrimp, crab, lobster), peanut, soybean, tree nuts (walnut, cashew, etc.), and wheat
- Commercial-grade sanitization, with eco-friendly chemicals, kills bacteria and viruses, exceeding safe levels determined by public health codes and regulations
- OSHA standards for safety and health, including the use of full PPE while in the Dishcraft dishhub and at customer locations