1) Why do containers of Clorox no longer mention disinfectant/sanitization uses? Has their formula changed? Have they added other chemicals? I ask only because....
2) I ran a friend's restaurant for a couple of weeks over the summer and we had to keep a container of a Hilex and water solution at every sink to disinfect the pan scourers, etc. I was told that only Hilex bleach was allowed under Minnesota food service regulations; Clorox was not an acceptable substitute.
3) I've always used chlorine bleach on whites, but now that I'm washing in cold water with Tide CW, I want to make doubly sure I'm disinfecting the whites load. Is Clorox doing the trick or do I need to find a store that continues to sell Hilex and go with that?
Thanks to anyone who can provide info!
2) I ran a friend's restaurant for a couple of weeks over the summer and we had to keep a container of a Hilex and water solution at every sink to disinfect the pan scourers, etc. I was told that only Hilex bleach was allowed under Minnesota food service regulations; Clorox was not an acceptable substitute.
3) I've always used chlorine bleach on whites, but now that I'm washing in cold water with Tide CW, I want to make doubly sure I'm disinfecting the whites load. Is Clorox doing the trick or do I need to find a store that continues to sell Hilex and go with that?
Thanks to anyone who can provide info!