Open question: What do butchers usually maintain, in order to clean their business?

Do you use chloride, a certain kind disinfectant? Which it? is! I need an hint here, therefore I know, if I must examine this water (of an unknown source) for disinfecting side effects. It smelled like someone had uses an appropriate point of the cleaning product (there you would expect from the butcher's shop to health and safety guidelines). It is quite hard to find the kind of the cleaning agent which was used, it a Reinigungsfirma gives particularly there, which is called Butchers. Thus your assistance became very estimated. :) I am by the way a class participant. I do not begin paying to do or know these things.