A food contact surface sanitiser reduces microorganisms on surfaces such as cutting boards, conveyors, tables, utensils and processing equipment. It is the final step of a hygiene routine, not a substitute for cleaning. Food residue, fat and protein shield microorganisms and use up the active ingredient, so a sanitiser applied to a dirty surface cannot do its job.
Food plants, commercial kitchens and dairies generally choose from four sanitiser families: quaternary ammonium compounds (quat), peracetic acid, chlorine and alcohol. Each has strengths and limits that make it a better fit for some tasks than others.
This guide compares them in general terms and explains how to use them safely. Always follow the product label for dilution, contact time and rinse requirements, and record sanitising in your hygiene log so it can be checked.
Clean first, then sanitise
Remove loose food and debris.
Pre-rinse with water.
Clean with a detergent suited to the soil and scrub where needed.
Rinse off the detergent and loosened soil.
Apply the sanitiser at the label dilution and leave it for the time stated on the label.
Rinse with potable water if the label requires it, then allow to air dry.
Quat (quaternary ammonium) sanitisers
Quat sanitisers are stable, have little odour and are not corrosive to most surfaces at use dilution, which makes them popular for general food-contact surfaces, utensils and equipment exteriors. They can leave a residual film, so check the label for whether a rinse is required. Quats can be affected by hard water and by some detergent residues, which is another reason to rinse well after cleaning. Sanix Quat is a quat sanitiser for pre-cleaned surfaces with a label dilution of 0.1% to 0.5% (1 ml to 5 ml in 1 litre of water). Sanix Duo combines quat with surfactants and sequestering agents as a cleaner cum sanitiser.
Sanix QuatBroad Spectrum SanitizerClear, liquid quaternary ammonium salt-based sanitizer for the food industry. It effectively sanitizes pre-cleaned surfaces and contaminated clothes, rapidly eliminating harmful microorganisms like bacteria, fungi, and viruses. This solution is essential for maintaining a safe and hygienic food production environment
Sanix DuoHigh Performance Cleaner cum SanitizerVersatile detergent cum sanitizer for food, beverage, and dairy industries. Combines quaternary ammonium biocides, surfactants, and sequestering agents for exceptional cleaning and antibacterial efficacy, even in hard water. Removes tough soils and kills a broad spectrum of bacteria.
Peracetic acid sanitisers
Peracetic acid is an oxidising sanitiser that breaks down to acetic acid, oxygen and water, so it leaves little residue and does not foam, which suits CIP circuits as well as open surfaces. It works in cold water and is widely used in dairy, beverage and meat processing. The concentrate has a strong vinegar-like odour, is corrosive and must be handled with care and good ventilation. It can attack soft metals and some rubbers. Sanix Peraxy is formulated with peracetic acid, hydrogen peroxide and acetic acid for pre-cleaned surfaces, with a label dilution of 0.1% to 3% v/v depending on the volume.
Chlorine sanitisers
Chlorine is inexpensive, acts quickly and is used for surfaces, equipment and washing vegetables. Its activity drops in the presence of organic soil and as the solution ages, so prepare fresh solution and replace it when it becomes dirty. Chlorine can corrode metals over time and bleach fabrics. Tablets make dosing simple: Blaze Tab is a chlorine tablet for food-contact surfaces, equipment and vegetables, at 1 tablet in 5 litres of water for general sanitisation and 1 tablet in 20 litres of water for vegetable sanitisation.
Alcohol-based sanitisers
Alcohol sanitisers are ready to use and evaporate quickly, which suits small surfaces, equipment that should not be wetted, slicers, probes and touch points between production runs. They are flammable, so keep them away from heat and open flames and store them in a cool, ventilated area. They are less suited to large areas or heavily wetted surfaces. Sanixol combines alcohol with quaternary ammonium compound and is described as residue-free and not requiring a rinse.
Storage and safety
Never mix sanitisers with each other or with acids or other cleaners; chlorine and acid together release toxic gas.
Store concentrates in original labelled containers, away from food, heat and direct sunlight.
Keep oxidisers such as peracetic acid and chlorine apart from flammables and from each other.
Wear the gloves and eye protection specified in the MSDS when handling concentrates.
Prepare use solutions with measured doses and label any secondary containers.
Rotate sanitiser types only as your hygiene plan directs, and ask our technical team if unsure.
Talk to our technical team
Tell us about your site, soils, equipment and volumes. We will recommend products and dilutions, and send pricing for bulk supply.
Frequently asked questions
Can a sanitiser be used instead of a detergent?
No. Sanitisers are designed for surfaces that have already been cleaned. Soil left on the surface reduces their effect.
Do I need to rinse after sanitising?
It depends on the product. Check the label: some sanitisers need a potable water rinse on food-contact surfaces and some, such as Sanixol, are described as not requiring one.
Which sanitiser is best for CIP?
Non-foaming sanitisers such as peracetic acid are commonly used in CIP. Ask our technical team to confirm the right product and dilution for your system.
How often should chlorine solution be replaced?
Make it fresh for each shift or task and replace it whenever it looks dirty, because chlorine loses activity in the presence of soil.
Is it safe to store all sanitisers together?
No. Keep chlorine and peracetic acid products apart, keep alcohol away from heat and oxidisers, and follow each product’s MSDS.