A clean space is a requirement by many laws and regulations, but it’s also important for consumers. More than 90% of diners in an Ipsos and P&G Professional study said cleanliness is one of the main reasons they would choose to return to a restaurant. That’s a big opportunity for things to go right or wrong in a restaurant. As an owner or manager, you’ll want to go beyond clean — you’ll need to sanitize your restaurant. With a proper restaurant sanitizer, customers will be coming back for another bite of your business.
Chlorine and quaternary ammonium (quat) are commonly used as chemical sanitizer solutions in food service operations, but other suitable sanitizers are detailed in 4-501.114 of OAR 333-150 (the Oregon food code).
What Are Restaurant Sanitizers?
Restaurants deal with food in almost all areas of the facility, and the sanitizers need to be at a certain safety level where food is present and consumed. Food-grade restaurant sanitizers are commercial kitchen sanitizers that are free of harmful toxins and safe to be around food but are able to kill harmful viruses and bacteria. These cleaners should be used anywhere food might be — from the tables it is served on to the surfaces it’s prepped on and to the places it is disposed of. These special types of cleaning products help kill bacteria and viruses that can be spread from contact with food or through people. According to FoodSafety.gov, a few examples of health risks in restaurants include:
Of course, other infections, such as COVID-19 and influenza, can be spread in any enclosed space. The illnesses caused by these viruses and bacteria can cause hospitalizations and even death. It’s essential that a restaurant sanitizer can rid your space of these harmful pathogens.
What to Look for in a Restaurant Sanitizer
It can be hard to know if the sanitizing company you’ve hired is using the proper cleaners. There are a few things to look for to make sure the right restaurant sanitizer is used. The Environmental Protection Agency (EPA) regulates pesticides, which is what sanitizers are. The four approved and most common ingredients in commercial kitchen sanitizers are:
- Chlorine
- Peroxyacetic acid
- Iodine
- Quaternary ammonium (known as “quats”)
If you don’t have a chemistry degree, the EPA has logos showing approved products safe for use. Look for an EPA Safer Choice Program, EcoLogo, and/or Green Seal. The EPA also requires registration numbers to be on the bottles of disinfectants. A food-safe electrostatic spray service is EPA approved and rids surfaces of food-borne illnesses and other disease-causing agents.
How to use commercial grade Sanitizer in your kitchen!
FAQ
What is the most used sanitizer in the kitchen?
What sanitizer to use in commercial kitchen?
What is the most common sanitizing used in restaurants?
What is the most commonly used sanitizer in food production facilities?
What types of sanitizers are used in commercial kitchens?
The two most common types of sanitizers used in commercial kitchens are chlorine-based sanitizers and quaternary ammonium compounds (QUAT) sanitizers. Chlorine-based sanitizers are used almost exclusively for ware washing, while QUAT sanitizers are used for both cleaning and sanitizing.
What sanitizers are used in restaurants?
1. The Common Sanitizers: The two common sanitizers used in restaurants are Chlorine and QUAT. Used almost exclusively for ware washing. The positive is that it’s an instant kill. The negative is that it is unstable and “flashes off” rendering it useless soon after mixing a solution.
What is a commercial dish sanitizer?
A commercial dish sanitizer is a chemical agent used to kill bacteria, viruses, and other harmful microorganisms on dishes, utensils, and other kitchenware. It is essential to any commercial kitchen’s cleaning and sanitation process to ensure that dishes are safe to use and free from harmful pathogens that can cause foodborne illnesses.
Which sanitizer is best for a dishwasher?
The most commonly used chemical sanitizers are chlorine and quaternary ammonium compounds (quats). A dishwasher is more efficient than a dish sanitizer because it can clean and sanitize dishes in one cycle.