What is the process of sanitizing?

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Sanitizing is a procedure to treat food-contact surfaces that destroys most disease producing bacteria and viruses, substantially reduces the number of other undesirable organisms, and does not adversely affect the product or its safety for the consumer. Sanitizing can be done with heat or with chemicals..
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Mechanical dishwashers are most frequently used for dishware, utensils, glassware and small items of kitchen equipment. Most food businesses use a combination of manual and mechanical cleaning and sanitising. Some machines use a high-temperature rinse to sanitise, while others use a chemical sanitiser.
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Types of Disinfectants and Sanitizers 4 The chlorine-based sanitizers most commonly applied to fresh produce are pure chlorine gas, calcium hypochlorite, sodium hypochlorite, and chlorine dioxide.
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Sanitizing Agents
  • Physical versus Chemical Sanitation. ...
  • Chlorine. ...
  • Quaternary Ammonium. ...
  • Hydrogen Peroxide. ...
  • Peroxyacetic Acid (PAA) ...
  • Anionic Acids. ...
  • Iodophores.
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Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive. Some typical chlorine compounds are liquid chlorine, hypochlorites, inorganic chloramines and organic chloramines..
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