Food grade sanitizers are used in the kitchen primarily to kill bacteria on food contact surfaces after cleaning with detergent. Their main purpose is to remove surface bacteria and reduce the risk of contamination and foodborne illnesses by ensuring that utensils, equipment, and preparation areas are hygienically clean and safe for food handling. These sanitizers do not mainly remove grease or make the kitchen smell clean but are essential for maintaining food safety by eliminating harmful microorganisms that survive cleaning. They are used as part of a two-step process: first cleaning with detergent to remove dirt and grease, followed by sanitizing with food grade sanitizer to kill bacteria effectively.
Key uses of food grade sanitizers in the kitchen:
- Kill bacteria on food contact surfaces, such as benches, cutting boards, and utensils.
- Ensure hygienic and safe food preparation areas.
- Reduce the risk of cross-contamination and foodborne illnesses.
- Used after cleaning with detergent to provide an additional protective layer of sanitation.
- Can be safely used on items that come into direct contact with food without harmful residues.
In summary, food grade sanitizers are crucial in kitchens to sanitize surfaces and equipment, thereby maintaining a safe and hygienic environment for food preparation and reducing the risk of illness.
