A no-rinse sanitiser for food-contact surfaces
Sanitiser for kitchens and production lines, used on a surface that has already been cleaned, at the label strength, for the label contact time, with no rinse afterwards.
- Where
- Kitchens, production lines, prep benches, utensils
- Rinse
- None, at the label strength
- Check
- Test strip at the bucket or bottle
- Made by
- A partner factory with its own chemists
- Pack
- Confirmed with your quote
Hygienix food-contact surface sanitiser is a no-rinse product for kitchens and production lines, made by our partner factory. It goes on after cleaning, not instead of it. Used at the strength and contact time on its label, the surface needs no rinse before food touches it again. The pack is confirmed with your quote.
- 01 Enquiry
- 02 Zone survey
- 03 Zone plan
- 04 Supply
- 05 At the position
- 06 Verify
- 07 Review
A no-rinse sanitiser for food-contact surfaces sits at step 4 of from survey to supply. You receive a bill of materials and a reorder quantity per position.
Contact time is where it fails
Most sanitising goes wrong after the spray, when the surface is wiped dry before the contact time is up.
The label states how long the surface has to stay wet. On a busy line the bench is sprayed and dried in one movement. It looks sanitised. Very little has happened.
The plan writes the contact time next to the task, puts a timer at the stations where it matters, and tells the crew to let the surface air-dry wherever the label allows. Wiping dry is the habit to break.
Where it goes in a kitchen
Each food-contact task gets its own line in the plan: when it happens, and what the sanitiser goes on with.
| Task | When | Applied with |
|---|---|---|
| Prep benches and cutting surfaces | Between tasks, and at the end of the shift after cleaning. | Trigger bottle in the zone's colour, decal on the bottle |
| Utensils and small equipment | After washing. | Immersion, at the label strength and time |
| Chopping boards | After washing, before storage. | Immersion or spray, as the label directs |
| Production line contact parts | At the end of the shift, after the clean. | From the station, by bucket or sprayer |
| A raw-product spill on a food-contact surface | Straight after the clean-up. | Trigger bottle, then the contact time |
What the kitchen holds
Task lines
One for each food-contact surface: clean, then sanitise, with the contact time from the label.
Station chart
Printed from the label, carrying only that station's products.
Bottle decals
Product, strength and contact time on every trigger bottle.
The named strip, with two limits
The strip matched to the product's active, with a lower and an upper limit on the check card.
Pre-use check sheet
Swab and strip readings on one sheet, so one record shows both checks.
Two passes, not one
Sanitiser on a dirty surface is spent on the dirt. So every food-contact task in the plan is two passes with two different cloths, because one cloth doing both jobs carries the soil from the first pass into the second.
- 01
Clean
Detergent and the first cloth take the soil off the surface.
- 02
Swab, where the plan marks a point
The ATP swab is taken now, after cleaning and before sanitising, because sanitiser residue can interfere with the reading. Your team runs the round the plan sets.
- 03
Sanitise
The sanitiser goes on from a trigger bottle in the zone's colour, or by immersion for utensils, at the label strength, with the second cloth.
- 04
Leave it wet
The surface stays wet for the contact time on the label, and air-dries wherever the label allows.
A cream-filling room in Khobar
A bakery in Khobar has a cream-filling room that is cleaned between batches. Benches are wiped with the same cloth and the same bucket of sanitiser, made up by eye in the morning. A customer audit has asked how they know the solution is at strength.
The plan puts the food-contact sanitiser on a wall station at the wash-up, so the ratio comes out of the unit. The filling room gets trigger bottles in the colour it already uses, each with a decal carrying the product and the contact time. Cleaning cloths and sanitising cloths become two colours from the ZONE line. A timer goes on the wall by the main bench.
Two ATP swab points are marked, on the main bench and the piping table, with limits set before the first round. The bakery's own QA lead runs the rounds. A strip reading is taken at make-up and recorded on a card at the station.
The bakery holds a task line for each surface, the station chart, bottle decals, the strip and its limits, and a pre-use check sheet that carries the swab and strip readings together.
Strength and checks
The strength is a range, not a minimum
Weak solution does not do the job. Strong solution is a different problem. No-rinse depends on the strength: made stronger than the label states, the solution can leave residue on a surface food will touch, and it is no longer the product the label describes. A bit extra to be safe is the wrong instinct. That is why the product goes on a dilution station at any busy wash-up, and why the strip reading has an upper line as well as a lower one.
What to check, and when
Two checks, at two different moments. One tells you the surface was clean. The other tells you the solution was right.
- ATP swab: after cleaning and before sanitising, at the points the plan marks
- Concentration strip: at make-up, then at the frequency the plan sets
- Both readings: on the same pre-use check sheet
What buyers ask about it
Can the sanitiser replace cleaning?
No. It goes on a surface that has already been cleaned. On soil, most of it is spent on the soil.
Do we need to rinse?
Not at the label strength. Made stronger than the label states, it is no longer the no-rinse product the label describes.
Which strip proves the strength?
The one matched to the product's active. The plan names it and prints the limits on the check card.
Will it harm our equipment?
The label carries the material cautions. The survey records the surface materials in each zone, and the plan checks each one against the label.
Trigger bottle or bucket?
Trigger bottles for benches between tasks. Immersion or a bucket for utensils and small parts, at the strength and time on the label.
Who takes the swabs?
Your team. The plan marks the points, sets the limits before the first round and specifies the instruments, which are supplied against the plan.
Works alongside
Sanitising tablets
Sanitiser by count, for positions with no station.
Read moreServiceVerification rounds
How a swab round is specified, and how your team runs it.
Read moreLineDOSE
Wall stations that put the label ratio into the bucket.
Read moreLineZONE
Colour-coded cloths: one colour for cleaning, another for sanitising.
Read moreITF ConsultHACCP
The food safety plan that the sanitising step sits inside.
Read moreITF FMFood facilities
How ITF FM works in kitchens and food plants.
Read morePart of one system
Every division keeps records to the same standard, so the second one you need works the way the first one did.
Put the strength on paper
Tell us the food-contact surfaces, how they are cleaned now and what your last audit asked. We come back with a quote for the product and the station to go with it.