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Sanitisation
food safetyA process that reduces microorganisms on a surface to a level considered safe by public health standards.
Definition
Sanitisation typically means a 99.9% (3-log) reduction in bacteria on food-contact surfaces. It is a lower bar than disinfection.
Why it matters
Food-contact surfaces are sanitised, not disinfected, so that residual chemistry is safe for direct food contact.
Practical applications
Use 200 ppm chlorine or an equivalent food-safe sanitiser with a 60-second contact time on cleaned food-contact surfaces.
Related terms
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