What are the approved sanitizers for food service?
In the food service industry, maintaining a clean and hygienic environment is of utmost importance to ensure the safety and health of customers. Proper sanitization of food contact surfaces, utensils, and equipment is crucial in preventing the spread of harmful bacteria and viruses. With numerous sanitizers available in the market, it is essential for food service establishments to use only those that have been approved by regulatory authorities. This article will explore the approved sanitizers for food service and their proper usage.
1. Chlorine-based sanitizers
Chlorine-based sanitizers, such as bleach, are among the most commonly used sanitizers in the food service industry. They are effective against a wide range of pathogens, including bacteria, viruses, and fungi. To use chlorine-based sanitizers, follow these steps:
– Dilute the bleach according to the manufacturer’s instructions.
– Apply the diluted solution to the surface and allow it to sit for the recommended contact time.
– Rinse the surface thoroughly with clean water after the contact time has elapsed.
It is crucial to use the appropriate concentration of bleach, as too high or too low concentrations can be ineffective or harmful.
2. Quaternary ammonium compounds (Quats)
Quats are a group of sanitizing agents that are widely used in food service establishments. They are effective against a variety of bacteria, viruses, and fungi. Quats can be used in two ways:
– As a spray: Dilute the Quat solution according to the manufacturer’s instructions and apply it to the surface.
– As a wipe: Soak a cloth in the Quat solution and wipe down the surface.
It is important to note that Quats are not effective against all types of microorganisms, such as spores. Therefore, they should be used in conjunction with other sanitizing agents for comprehensive coverage.
3. Ethyl alcohol-based sanitizers
Ethyl alcohol-based sanitizers, commonly known as rubbing alcohol, are effective against many types of bacteria, viruses, and fungi. They are particularly useful for sanitizing small surfaces, such as cutting boards and utensils. To use ethyl alcohol-based sanitizers, follow these steps:
– Dilute the alcohol according to the manufacturer’s instructions.
– Apply the solution to the surface and allow it to sit for the recommended contact time.
– Wipe the surface with a clean cloth or allow it to air dry.
It is important to use a concentration of at least 70% alcohol to ensure effectiveness.
4. Iodine-based sanitizers
Iodine-based sanitizers are another option for food service establishments. They are effective against a wide range of microorganisms, including bacteria, viruses, and fungi. To use iodine-based sanitizers, follow these steps:
– Dilute the iodine solution according to the manufacturer’s instructions.
– Apply the solution to the surface and allow it to sit for the recommended contact time.
– Rinse the surface thoroughly with clean water after the contact time has elapsed.
Iodine-based sanitizers can be effective, but they may leave a residue on surfaces, which may require additional cleaning steps.
Conclusion
Choosing the right sanitizer for food service is essential to maintain a safe and hygienic environment. Chlorine-based sanitizers, Quats, ethyl alcohol-based sanitizers, and iodine-based sanitizers are among the approved sanitizers for food service. Each has its own advantages and limitations, and it is important to follow the manufacturer’s instructions and guidelines from regulatory authorities to ensure proper usage. By using the right sanitizers and maintaining a clean environment, food service establishments can help prevent the spread of harmful pathogens and protect the health of their customers.
