Sanitizing is the process of treating a food
contact surface with a sanitizing solution that will kill most microorganisms or reduce them to a non-harmful level. For sanitizers to be effective, surfaces must first be cleaned, because soil and soap residues can make the sanitizing solution less effective.
• Sanitizing is a process that reduces the contamination level of a product or food
contact surface surface by 99.999 (5-log reduction) percent in 30 seconds.
• Sanitizer is a chemical compound designed to kill microorganisms. Chlorine
bleach (sodium hypochlorite concentrations 5.25 to 6.5 % in liquid form) and quaternary ammonium compounds (quats) are commonly used sanitizers
for food contact surfaces. Chlorine and hydrogen peroxide, at proper concentrations, can be used for food products