Hazardous Substances in Hospitality

Sanitisers and Disinfectants: COSHH and Food Contact Safety

Controlling Sanitisers and Disinfectants Where They Meet Food Surfaces

Quick answer

Sanitisers and disinfectants sit at the overlap of COSHH and food safety, which makes them one of the more important groups to get right. They are used constantly: on chopping boards and worktops, on bar tops and beer taps, on door handles and washroom surfaces. Most are based on quaternary ammonium compounds (quats) or chlorine, and while they are designed for surfaces that touch food, that does not make them harmless to the people applying them. The other catch is that a sanitiser only works if it is used at the right dilution and left on the surface for its full contact time, so misuse creates both a chemical risk and a food safety failure. This article covers the hazards of sanitisers and disinfectants, how they should be used on food surfaces, and the controls that keep both staff and food safe.

Sanitisers and disinfectants are COSHH substances even when approved for food contact, because they irritate the skin and airways of the person applying them.
Quat-based products are the everyday workhorses; chlorine-based ones are stronger, fume more, and react with acids.
A sanitiser only works at the correct dilution and full contact time, so misuse fails both COSHH and food safety.

Key takeaways

Sanitisers and disinfectants are COSHH substances even when approved for food contact, because they irritate the skin and airways of the person applying them.

Quat-based products are the everyday workhorses; chlorine-based ones are stronger, fume more, and react with acids.

A sanitiser only works at the correct dilution and full contact time, so misuse fails both COSHH and food safety.

Repeated daily exposure, not a single splash, is the main health risk, so consistent dilution and ventilation matter.

Never mix chlorine sanitisers with acidic cleaners or descalers.

The Main Types and Their Hazards

Most catering sanitisers fall into two families. Quat-based sanitisers are the workhorses for surfaces and equipment, often supplied as a no-rinse product approved for food contact at the correct dilution. They are generally classified as irritants, capable of causing skin and eye irritation and, with repeated exposure, dermatitis or respiratory sensitisation from the mist. Chlorine-based sanitisers and disinfectants are stronger and faster, used for sanitising and for jobs such as sanitising drains, but they release fumes, can corrode metal, and react dangerously with acids. Some kitchens also use peracetic acid or alcohol-based products. Whatever the type, the safety data sheet and the product label tell you the dilution, the contact time, whether a rinse is needed, and the GHS pictograms that signal the hazard. A product approved for food contact is still a COSHH substance for the person spraying it.

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Getting Dilution and Contact Time Right

The two numbers that matter most are the dilution rate and the contact time, and getting them wrong fails on two fronts. Too weak, or wiped off too soon, and the surface is not sanitised, which is a food safety breach. Too strong, used neat to be sure, and you increase skin and respiratory irritation and may leave residue on a food surface. The label specifies a dilution, often expressed in millilitres per litre or as a number of pumps, and a contact time, often 30 seconds to several minutes, during which the surface should stay visibly wet. The most common error in busy kitchens is spraying and immediately wiping, which neither sanitises nor justifies the chemical. Set up clear dilution, use a timer or a simple two-stage clean (clean first, then sanitise and leave), and check that the product you use is suitable for the surface and rinse-free if it is going near food.

Controls and PPE for Daily Use

Because sanitisers are used so often, repeated low-level exposure is the real risk rather than a single dramatic splash. Ready-to-use or correctly dosed products keep the strength consistent and avoid neat use. Good ventilation matters where products are sprayed in volume, particularly chlorine-based ones, because the fine mist is what irritates the airways. Provide gloves for staff who sanitise repeatedly or who have sensitive skin, and eye protection for spraying overhead or in confined spots. Never mix a chlorine sanitiser with an acidic cleaner or descaler. Store sanitisers away from food and clearly labelled, and make sure staff understand the difference between cleaning and sanitising so they do not skip the clean and assume the spray alone is enough. The aim is a routine that protects the people applying the product and reliably sanitises the surface.

What to do next

Post the dilution rate and contact time at the point of use

Put the correct dilution and the contact time on a small sign by the sanitising station so staff get both right without guessing.

Adopt a two-stage clean then sanitise routine

Train staff to clean the surface first, then sanitise and leave it wet for the full contact time rather than spraying and wiping straight away.

Use rinse-free food-contact products near food surfaces

Choose products specifically approved for food contact at the working dilution so no residue is left where food is prepared.

Common mistakes to avoid

Mistake

Spraying sanitiser and wiping it off immediately

Instead

A surface must stay wet for the product contact time to be sanitised. Spraying and instantly wiping neither sanitises the surface nor justifies using the chemical.

Mistake

Using sanitiser neat to be on the safe side

Instead

Neat use increases irritation and can leave residue on food surfaces without improving the result. Use the dilution on the label.

Frequently asked questions

Are food-safe sanitisers still covered by COSHH?

Yes. A sanitiser approved for food contact is still hazardous to the person spraying it. Skin and eye irritation and, with repeated exposure, sensitisation are real risks, so the product needs assessing under COSHH.

What is the difference between cleaning and sanitising?

Cleaning removes visible dirt and grease; sanitising reduces bacteria to a safe level. Sanitiser works properly only on an already clean surface, which is why a two-stage clean then sanitise routine is recommended.

Why does contact time matter for sanitisers?

The active chemical needs time on the surface to kill bacteria. If it is wiped off before the stated contact time, usually 30 seconds to a few minutes, the surface is not properly sanitised even though it looks clean.

Can I mix a sanitiser with another cleaning product?

No. Chlorine-based sanitisers mixed with acidic cleaners or descalers release chlorine gas. Use one product at a time, rinse between if needed, and store incompatible chemicals apart.

Hazardous Substances in Hospitality