Disinfectants kill or inactivate 100% of viruses and bacteria, while sanitizers reduce bacteria to safe levels, but they don't necessarily eliminate all bacteria present. Because disinfectants are more effective, it makes sense to use disinfectants throughout your food service facility, right? Wrong.
Disinfectants may have a higher efficacy but are not approved for food contact. In fact, if food comes into contact with a disinfectant, it can seriously harm the person who ingests it.
Generally, you should only use a disinfectant when performing a deep clean after a viral outbreak. Then, rinse the food surfaces with clean water to remove any residual chemicals.
Otherwise, you should use a food-grade sanitizer, sometimes called food-safe. They are also known as no rinse, food contact approved sanitizers. All of these sanitizers are approved and recommended for sanitizing food contact surfaces in food service facilities according to the FDA Food Code. However, prior to sanitizing, you will still need to effectively clean and rinse the surfaces to remove any residual food or soils in order for the sanitizers to be effective.
If you use disinfectants when regulations call for sanitizer, you will be out of compliance with the FDA, which could be a legal liability for your business. The best way to keep your customers and staff safe and remain in compliance with regulations is to use a food grade sanitizer in your food service facility.
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