| The Wisconsin approved sanitizers is a list of sanitizers used
in restaurants and dairy plants as part of food contact utensil surface sanitizing.
As part of the utensil washing procedure, a rinse is required between the wash and the
sanitizing steps because of the negative effects of the highly alkaline nature of the detergents
on the sanitizer that primarily works best at a lower to neutral pH. The sanitizer is always the
last step of the utensil washing procedure and cannot be rinsed off.
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| Use of sanitizers directly on food products MUST BE RINSED OFF. Those sanitizers must be listed in 21 CFR 173.315. They are considered food additives if not. FDA food code 7-204.12. can be consulted.
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The Wisconsin approved sanitizers have been efficacy tested against their ability to kill E. coli and Staphylococcus aureus under the controlled conditions described in the program protocol.
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