Approved Sanitizer

An approved sanitizer is a sanitizing product authorized for the intended use on food-contact surfaces or equipment under the applicable regulatory requirements. In a commercial kitchen, a sanitizer is used after cleaning to reduce microorganisms on a surface to the required level. It must be used at the correct concentration, temperature, pH and contact time specified by its label and local rules.

Common sanitizer types

• Chlorine-based sanitizers: used at a concentration and pH appropriate to the product label and applicable food-safety requirements.
• Quaternary ammonium compounds (quats): used at the concentration and contact time specified by the manufacturer; test strips must be suitable for the product.
• Iodine-based sanitizers: used according to the product’s approved concentration range and instructions.
• Other approved products: peracetic acid and other sanitizing chemistries may be suitable for specific applications when authorized and used as directed.

Correct sanitizer use

1. Remove food debris and wash the surface with the appropriate detergent.
2. Rinse when required by the cleaning procedure and product instructions.
3. Apply the approved sanitizer at the correct concentration and temperature.
4. Keep the surface visibly wet for the full required contact time.
5. Allow to air-dry or rinse only when the label or applicable regulation requires it.
6. Verify concentration using the correct test strips or test method at the required frequency.

Sanitizer versus cleaner and disinfectant

A cleaner removes soil and grease. A sanitizer reduces microorganisms on food-contact surfaces to an approved level when used correctly. A disinfectant is intended for a different level or type of microbial control and may not be suitable for food-contact surfaces unless specifically authorized for that use.

Food-safety and chemical handling

Never assume that one concentration range applies to every sanitizer. Follow the product label and local requirements, use compatible test strips, keep chemicals labelled and stored safely, and never mix sanitizer with other chemicals. Staff should be trained to prepare and verify sanitizer solutions correctly.

Chef’s tip: test and record sanitizer concentration according to the operation’s procedure and the product instructions. A solution that is too weak may not sanitize effectively; one that is too strong can leave residues or create chemical hazards.