A chemical or heat-based agent used to reduce micro-organisms on a cleaned surface to a safe level.
A detergent removes grease, dirt and food residue during cleaning. A sanitiser reduces the micro-organisms left behind to a safe level. They do different jobs, which is why you clean with detergent first and then sanitise.
Dilute it to the concentration on the label, apply it to an already cleaned surface, and leave it for the stated contact time before use. Rinse afterwards only if the label requires it. Never guess the dilution.
Yes. Very hot water, steam or a commercial dishwasher running hot enough can sanitise by heat, which is common for utensils and small equipment and avoids handling chemicals.
No. Using more than the labelled concentration wastes product and can leave unsafe chemical residues on food contact surfaces. Follow the manufacturer's dilution rate exactly.
In clearly labelled containers, away from food, packaging and food contact surfaces, to prevent chemical contamination and to stop it being confused with other products. This aligns with the chemical storage requirements of the Code.