Your Kitchen’s Guardian: Choosing the Right Commercial Sanitizer

Hey everyone, Sammy here, tuning in from my Nashville home office, with Luna probably about to make a guest appearance on my keyboard. Today, I want to dive into something that’s, frankly, critical but often gets pushed to the ‘yeah, yeah, we do that’ pile without much deeper thought: choosing the right commercial kitchen sanitizers. It’s not the sexiest topic, I’ll grant you, not like discussing the merits of a sous vide circulator or the latest Nashville hot chicken joint. But let me tell you, get this wrong, and everything else – your beautiful food, your stellar service, your hard-earned reputation – it can all come crashing down. It’s the invisible shield, the silent guardian of your kitchen’s integrity and your customers’ health.

I remember, years ago, before I really got into the nitty-gritty of kitchen operations, I visited a place that had a bit of an ‘off’ smell. Nothing overpowering, just… not quite right. Later, I heard they had a health inspection issue related to their cleaning practices. It was a real eye-opener. It made me realize that what happens behind the scenes, in the wash-up areas and on the prep surfaces, is just as important, if not more so, than the food presentation. We’re talking about public health here, and in a world where one bad review can spread like wildfire, you absolutely cannot afford to be complacent. So, if you’ve ever found yourself just grabbing whatever sanitizer is cheapest or most available without really understanding its properties, this one’s for you. We’re going to break down what you need to know to make informed choices, because a truly successful kitchen is a safe kitchen.

My goal here isn’t to scare you, but to empower you. Over my years in marketing and my deep dive into culinary culture, I’ve seen how interconnected everything is. The choice of a sanitizer isn’t just a janitorial decision; it’s a business decision, a brand decision, and a commitment to your patrons. We’ll explore the different types of sanitizers out there, what all those confusing terms on the labels actually mean, how to use them correctly (because, trust me, there’s a right way and a very wrong way), and how to ensure your team is on board. Think of this as your friendly, slightly obsessive guide to making your kitchen not just clean, but truly, demonstrably, safe. Luna just meowed her agreement, so let’s get into it.

Decoding Sanitizers: More Than Just a Spritz and a Wipe

1. Why Sanitizers are the Unsung Heroes of Your Kitchen

It’s easy to overlook the humble sanitizer bottle, isn’t it? It sits there, unassuming, while the gleaming stainless steel and the fiery ranges get all the attention. But let me tell you, that sanitizer is doing some of the heaviest lifting in your establishment. We’re not just talking about wiping away a few crumbs. We’re talking about waging war on a microscopic level against an army of bacteria, viruses, and other pathogens that would love nothing more than to turn your signature dish into a source of foodborne illness. The stakes are incredibly high. A single outbreak can lead to devastating consequences: illness, costly lawsuits, irreparable damage to your reputation, and even closure. Think about the trust your customers place in you every time they walk through your door or order takeout. They trust that the food you serve is not only delicious but also prepared in a hygienic environment. Sanitizers are a cornerstone of upholding that trust.

Beyond customer safety, there are legal and regulatory requirements. Health departments have stringent codes regarding sanitation, and for good reason. They are there to protect the public. Failing an inspection due to improper sanitization practices can result in fines, mandatory closures, and public shaming (nobody wants their restaurant name listed in the ‘health code violations’ section of the local news). So, effective sanitization isn’t just good practice; it’s a legal mandate. It’s about creating a culture of safety that permeates every aspect of your operation, from the dishwasher to the head chef. It’s about recognizing that preventing cross-contamination is an active, ongoing process, not a one-time task. And it all starts with understanding and correctly using the right tools for the job – your sanitizers.

2. Clean, Sanitize, Disinfect: What’s the Actual Difference?

Okay, let’s clear up some common confusion. I hear these terms thrown around interchangeably all the time, even by seasoned pros, but ‘cleaning,’ ‘sanitizing,’ and ‘disinfecting’ are not the same thing. Understanding the distinction is absolutely fundamental to maintaining a safe kitchen. Cleaning is the first step; it’s the physical removal of visible dirt, food particles, grease, and other grime from surfaces. You use soap or detergent and good old-fashioned elbow grease for this. Cleaning is essential because sanitizers and disinfectants work best on surfaces that are already clean – leftover organic matter can actually inactivate them or shield microbes.

Now, sanitizing is the next level up. This process reduces the number of harmful microorganisms on a surface to a safe level, as defined by public health standards. For food contact surfaces, this typically means a 99.999% reduction of specific disease-causing bacteria within 30 seconds. Notice it’s about *reduction*, not complete elimination. This is the standard for things like cutting boards, utensils, and food prep counters. Then there’s disinfecting, which is a more heavy-duty process. Disinfectants kill a wider range of microorganisms, including viruses and fungi, and they typically aim for a higher kill rate (often 99.9999%) than sanitizers. Disinfectants are generally used on non-food contact surfaces, like bathroom fixtures, door handles, or areas where there’s been a contamination event like someone being sick. They often require longer contact times and may need to be rinsed, especially if there’s any chance of them coming into contact with food. So, you clean first, then you sanitize food contact surfaces, and you might disinfect other specific areas. It’s a hierarchy of hygiene, and knowing which level to apply where is key. It’s a subtle distinction, perhaps, but one with massive implications for food safety. I often think it’s like a painter prepping a canvas – you can’t create a masterpiece on a dirty surface, and you can’t ensure safety without the right level of microbial control.

3. The Main Players: Types of Commercial Kitchen Sanitizers

When you start looking at sanitizer options, it can feel a bit like chemistry class all over again. But don’t worry, you don’t need a PhD to understand the basics. There are a few main categories you’ll encounter, each with its own pros and cons.

First up, we have Quaternary Ammonium Compounds, or ‘Quats’ for short. These are probably the most common type you’ll see in kitchens. They’re popular because they are relatively non-corrosive to equipment, have a decent shelf life, and can leave a residual antimicrobial film that offers some ongoing protection. They are also generally effective against a broad range of bacteria. However, they can be less effective against certain viruses and spores, and hard water can sometimes reduce their efficacy. Some quats can also leave behind a slight film if not used correctly, which isn’t ideal on food prep surfaces. Always check that your chosen quat is approved for food-contact surfaces and doesn’t require a rinse.

Then there’s the old standby: chlorine-based sanitizers, like good old bleach (sodium hypochlorite). Chlorine is a powerful, broad-spectrum sanitizer and disinfectant that’s very effective and inexpensive. It works quickly and is good against bacteria, viruses, and molds. The downsides? It can be quite corrosive to metals over time, especially stainless steel if left for too long or at too high a concentration. It’s also easily inactivated by organic matter (so pre-cleaning is super important!), and it can lose its strength relatively quickly once diluted, meaning you need to mix fresh batches often. Plus, there’s the distinct smell, which some find off-putting in a food environment, and it can irritate skin and respiratory systems if not handled with care. It’s a workhorse, but one that demands respect and careful use.

Iodine-based sanitizers, or iodophors, are another option. They are also broad-spectrum, effective against many microorganisms, and have the neat feature of being colored – the solution is typically brownish-yellow, and when it loses its color, it means it’s no longer effective. This visual cue is pretty handy. However, iodine can stain plastics and some porous surfaces, and it tends to be more expensive than chlorine. It can also be less effective at higher pH levels. You don’t see them as often as quats or chlorine, but they have their place.

Finally, there are Peracetic Acid (PAA) sanitizers. These are gaining popularity, especially for their environmental profile, as they break down into harmless acetic acid (vinegar), oxygen, and water. PAA is a very effective, broad-spectrum sanitizer that works well in cold water and can often be used as a no-rinse application on food contact surfaces. It’s also good at removing biofilms. The main drawbacks are that it can be more corrosive than quats, especially to softer metals like copper or brass, and it has a strong, vinegar-like odor that can be irritating. It’s also generally more expensive. No matter which type you lean towards, always ensure it’s EPA-registered for its intended use. This registration means the EPA has reviewed data on the product’s safety and effectiveness when used according to the label.

4. Key Factors in Your Sanitizer Selection Process

Choosing a sanitizer isn’t a one-size-fits-all decision. What works perfectly for a small cafe might not be the best choice for a high-volume institutional kitchen. So, what should you be thinking about? First, consider the type of surfaces you’ll be sanitizing. Stainless steel is common, but you might also have plastics, sealed wood (though unsealed wood is a no-go for food prep), or other materials. Some sanitizers are harsher on certain materials than others. For example, high concentrations of chlorine can pit stainless steel over time.

Next, think about your water hardness. This might seem like a weird detail, but hard water can reduce the effectiveness of some sanitizers, particularly quats, by binding with the active ingredients. If you have hard water, you might need to choose a sanitizer formulated to work in those conditions or use a water softener. The soil load typically encountered in your kitchen is another factor. If your surfaces get heavily soiled quickly, you need a robust cleaning process *before* sanitizing, and your sanitizer needs to be able to cope with any trace residues. Staff safety is paramount. Consider the toxicity of the sanitizer, the potential for skin or eye irritation, and respiratory issues. Always have Safety Data Sheets (SDS) readily available for every chemical in your kitchen. These sheets provide crucial information on handling, storage, and emergency procedures.

Of course, cost and availability are practical considerations. But don’t just look at the price per gallon of concentrate. Consider the dilution rate – a more expensive concentrate that dilutes further might actually be more economical. Also, factor in the potential costs of damage to equipment from corrosive sanitizers or the cost of a foodborne illness outbreak from an ineffective one. Sometimes, investing a bit more in a safer, more effective product pays off massively in the long run. When considering these costs, it’s also worth looking into suppliers. For instance, if you’re equipping a kitchen or overhauling systems, companies like Chef’s Deal, known for their competitive pricing and financing options on equipment, might also offer insights or package deals that include necessary supplies like sanitizers, or at least guide you to making cost-effective choices as part of their broader expert consultation. Their focus on comprehensive kitchen solutions could mean they help you find a sanitizer that fits your budget and operational needs.

Finally, what’s the ease of use? Does it require complicated dilution procedures? What’s the required contact time? If a sanitizer is difficult to use or requires a very long contact time, staff might be tempted to cut corners. Simplicity and clear instructions are your friends. And increasingly, the environmental impact is a concern. Are there greener, more biodegradable options that are still effective? This is something I’m always curious about – balancing efficacy with sustainability.

5. Don’t Skip the Fine Print: How to Read a Sanitizer Label

I know, I know, reading labels can be a drag. The print is tiny, the language is technical. But when it comes to chemical sanitizers, that label is your bible. It contains absolutely vital information that you ignore at your peril. The first thing to look for is the EPA registration number. This tells you the product has been reviewed and approved by the Environmental Protection Agency for the uses specified on the label. No EPA number? Don’t use it for sanitizing in a commercial kitchen, simple as that.

Next, identify the active ingredients and their concentrations. This helps you understand what type of sanitizer it is (quat, chlorine, etc.) and how potent it is. The label will also list specific kill claims – that is, which microorganisms the product is proven to be effective against (e.g., E. coli, Salmonella, Listeria). Make sure these claims match the risks relevant to your operation. Crucially, the label will detail the exact dilution instructions. This isn’t a suggestion; it’s a requirement for effectiveness and safety. Using too little sanitizer means it won’t work properly. Using too much can be wasteful, leave harmful residues, and even damage surfaces or pose a risk to health. The label must also state the required contact time – the amount of time the sanitizer must remain wet on the surface to achieve its claimed kill rate. This can range from 30 seconds to several minutes. If you wipe it off too soon, you’re not actually sanitizing.

Safety precautions are another critical part of the label. This includes information on necessary Personal Protective Equipment (PPE) like gloves or eye protection, first aid instructions in case of accidental exposure, and warnings about mixing the product with other chemicals (a huge no-no, especially with bleach, which can produce toxic chlorine gas if mixed with acids or ammonia). Storage and disposal instructions will also be there. It might seem like a lot, but spending a few minutes to thoroughly understand the label for every sanitizer you use is an investment in safety and compliance. I always tell people, treat that label like the recipe for your most important dish – follow it precisely.

6. The Magic Duo: Proper Dilution and Contact Time

So, we’ve touched on dilution and contact time, but I really want to hammer these home because this is where so many kitchens, even well-meaning ones, fall down. It’s not enough to just *have* a sanitizer; you have to use it *correctly*. And correct use hinges almost entirely on getting the dilution right and respecting the contact time. Think of it like baking: if you use too little yeast, your bread won’t rise; too much, and it tastes weird. Sanitizers are the same – precision is key.

Dilution refers to mixing the concentrated sanitizer with the correct amount of water. As I said, the label specifies this, usually in parts per million (ppm) or as a ratio (e.g., 1 ounce per gallon). Why is this so important? If the solution is too weak, it won’t have enough active ingredient to kill the microbes effectively. You’re basically just spreading dampness around. If it’s too strong, you’re wasting product, which costs money. More seriously, an overly concentrated solution can leave behind chemical residues on food contact surfaces, which could contaminate food and even make people sick. It can also be more corrosive to your equipment and pose a greater irritation risk to your staff. To ensure accurate dilution, invest in proper measuring tools – marked pitchers, jiggers, or even better, automated dispensing systems that mix the sanitizer correctly every time. These systems can be a great investment, reducing human error and ensuring consistency. Maybe I should clarify: these systems aren’t always cheap, but when you weigh the cost against potential health code violations or wasted product, they often make sense.

Then there’s contact time. This is the minimum period the sanitized surface must remain visibly wet with the sanitizer solution to achieve the necessary microbial reduction. It’s not instantaneous! It might be 30 seconds, 60 seconds, or even longer, depending on the product. Staff need to be trained to apply the sanitizer and then *leave it alone* for the specified time before wiping it dry (if required) or allowing it to air dry. I’ve seen it happen: someone sprays a surface and immediately wipes it down. That’s not sanitizing; that’s just making the surface briefly wet. It’s a common mistake, born from a desire to be quick and efficient, but it completely undermines the process. Emphasize that patience here is a virtue. It’s that crucial waiting period where the sanitizer is actually doing its job, fighting those invisible battles for you.

7. Are You Sure It’s Working? The Importance of Sanitizer Testing

You’ve chosen your sanitizer, you’ve trained your staff on dilution and contact time. Job done, right? Well, not quite. How do you *know* your sanitizer solution is at the correct concentration? You can’t just eyeball it. That’s where sanitizer test strips come in. These simple, inexpensive strips are essential tools for any commercial kitchen. There are different strips for different types of sanitizers – typically for chlorine, quats, and iodine. You just dip the strip into your sanitizer solution, and it changes color. You then compare that color to a chart provided with the strips to determine the concentration in parts per million (ppm).

Why is this so crucial? Several reasons. As we discussed, dilution is critical. If your staff are manually mixing sanitizer, mistakes can happen. Even with automated dispensers, they can malfunction or need recalibration. Test strips provide a quick and easy way to verify that the concentration is within the effective range specified on the sanitizer label. Health inspectors will almost certainly ask to see your test strips and may even test your sanitizer solutions themselves. Having strips readily available and demonstrating that you use them regularly shows you’re serious about sanitation. It’s a key part of your due diligence.

How often should you test? Generally, you should test your sanitizer solutions at the beginning of each shift, whenever a new batch is mixed, and periodically throughout the day, especially if you’re using an open bucket system where the solution can become diluted or contaminated. It’s also a good idea to keep a log of your sanitizer testing – date, time, solution tested, concentration, and who performed the test. This documentation can be invaluable during health inspections and helps reinforce the importance of the task among your staff. It’s all part of building that robust HACCP (Hazard Analysis Critical Control Point) system. It might seem like another small task, but it’s a critical checkpoint to ensure your entire sanitization program is actually effective. It’s one of those things where a little bit of effort provides a whole lot of peace of mind.

8. Your Team: The Front Line of Kitchen Sanitation

You can have the best, most expensive sanitizer on the market, perfectly calibrated dispensers, and a cupboard full of test strips, but if your staff aren’t properly trained and motivated, your sanitation program will fail. The human element is, as always, the most critical and often the most challenging part of the equation. Effective sanitation relies on consistent, correct actions by every member of your kitchen team, every single shift. This is where thorough and ongoing training is non-negotiable.

Training should cover everything we’ve discussed: the difference between cleaning, sanitizing, and disinfecting; the types of sanitizers you use and why; how to read labels; correct dilution procedures (even if you have dispensers, they should know how they work and what to do if they suspect a problem); the importance of contact time; how and when to use test strips; and safe handling and storage of chemicals, including the use of PPE. Don’t just tell them; show them. Use hands-on demonstrations. Make it interactive. Use visual aids – posters in the dish room or prep areas with clear, simple instructions can be very effective. And it’s not a one-and-done thing. Regular refresher training is essential, especially when new staff join or if you change your sanitizing products or procedures. It’s amazing how quickly knowledge can fade or bad habits can creep in if not reinforced.

Beyond the technicalities, it’s about fostering a culture of food safety. Staff need to understand *why* these procedures are so important – not just to pass inspections, but to protect customers and the reputation of the business they work for. When staff feel empowered and understand the significance of their role in maintaining a safe environment, they are more likely to take ownership and follow protocols diligently. Lead by example. If managers are seen to be cutting corners, so will the staff. Make sanitation a regular topic in team meetings. Encourage questions. Maybe I should clarify this point… it’s not about being punitive, but about creating an environment where everyone feels responsible. Is this the best approach? I think so. Constant reinforcement and positive encouragement usually work better than fear when it comes to long-term habits.

9. Safe Storage and Handling: Chemical Respect 101

Commercial kitchen sanitizers are powerful chemicals, and they need to be treated with respect. Improper storage and handling can lead to accidents, contamination of food, and damage to health or property. First rule: always store sanitizers and other cleaning chemicals in a designated storage area, well away from food, food packaging, and food preparation surfaces. This area should be secure, cool, dry, and well-ventilated. Ideally, chemicals should be stored on lower shelves to prevent them from falling and spilling, and to avoid any drips onto items stored below.

Never, ever store chemicals in unlabeled containers. If you transfer a sanitizer from its original container to a smaller spray bottle or bucket for use, that secondary container MUST be clearly labeled with the name of the chemical and any relevant hazard warnings. This is a common health code violation and a serious safety risk. Imagine someone mistaking a spray bottle of sanitizer for water – it happens! When handling concentrated sanitizers, staff should always wear appropriate Personal Protective Equipment (PPE). This typically includes chemical-resistant gloves and eye protection (goggles or a face shield) to prevent skin burns or eye damage. Some chemicals may also require respiratory protection if there’s a risk of inhaling harmful vapors, especially in poorly ventilated areas. Always refer to the product’s SDS for specific PPE recommendations.

Mixing chemicals is another huge danger. As mentioned, never mix bleach with ammonia or acidic cleaners, as this can create highly toxic chlorine gas. In general, it’s best to avoid mixing any chemicals unless explicitly instructed to do so by the manufacturer. And finally, think about disposal. Follow the manufacturer’s instructions for disposing of unused sanitizer concentrate or diluted solutions. Some may be safe to pour down the drain (check local regulations too!), while others may require special disposal methods. When you’re in the initial stages of setting up or renovating a kitchen, these practical considerations for chemical storage are vital. This is an area where comprehensive kitchen design services, like the free kitchen design offered by Chef’s Deal, can be surprisingly beneficial. They don’t just think about where the oven goes; their expert consultation can extend to ensuring your layout incorporates safe and compliant storage for everything, including cleaning agents, helping you build safety in from the ground up. It’s part of their holistic approach to providing complete kitchen solutions.

10. Peeking into the Future: Sanitization Innovations and Trends

The world of kitchen sanitation isn’t static. Just like culinary techniques and equipment evolve, so do the methods and products we use to keep our kitchens safe. It’s fascinating to see what’s on the horizon. One of the biggest drivers of innovation is the push for more eco-friendly and sustainable options. There’s increasing demand for sanitizers that are effective but also biodegradable, less toxic, and made from renewable resources. We’re seeing more products based on ingredients like citric acid, lactic acid, or hydrogen peroxide, which can be gentler on the environment (and sometimes on users too) while still packing a punch against microbes. The challenge, as always, is ensuring these greener alternatives meet the rigorous demands and efficacy standards of a commercial kitchen environment.

Automated sanitizing systems are also becoming more sophisticated. Beyond simple dispensers, we’re starting to see things like misting or fogging systems that can sanitize entire rooms or large pieces of equipment with minimal labor. Some of these use electrolyzed water (producing hypochlorous acid, a potent sanitizer, from just salt, water, and electricity) or other on-site generation technologies. This can reduce the need to store and handle concentrated chemicals. I’m torn between the appeal of such high-tech solutions and the need for robust, simple systems that are less prone to complex failures. But the potential for improved consistency and reduced labor is definitely intriguing.

There’s also ongoing research into antimicrobial surfaces – materials that inherently resist microbial growth or even actively kill bacteria and viruses. Imagine food prep surfaces that continuously sanitize themselves! This is still largely in the developmental stages for widespread kitchen use, but concepts like incorporating silver ions or other antimicrobial agents into plastics and coatings are being explored. Perhaps a bit further out, but who knows? Nanotechnology could play a role here. Another trend is a greater focus on reducing chemical residues on surfaces, driven by both health concerns and a desire for cleaner food products. This might lead to more no-rinse formulas or sanitizers that break down very quickly after use. Ultimately, the future will likely involve a multi-pronged approach: smarter chemicals, better technology, and an ever-stronger emphasis on training and creating a pervasive culture of safety. It’s an area where I’m always trying to learn more, because staying ahead of the curve is vital in this industry.

Final Thoughts: Your Sanitizer, Your Responsibility

So, there you have it – a pretty deep dive into the world of commercial kitchen sanitizers. It’s a lot to take in, I know. From understanding the difference between cleaning and sanitizing, to picking the right chemical, to ensuring your team is using it correctly, every step is vital. It’s easy to see sanitization as a chore, a box to be ticked. But I hope I’ve managed to convey that it’s so much more than that. It’s a fundamental pillar of your business, a direct reflection of your professionalism and your commitment to your customers. Choosing the right sanitizer, and using it diligently, is an act of responsibility.

It’s about more than just avoiding health code violations; it’s about creating an environment where delicious, creative food can be prepared without the shadow of foodborne illness looming. It’s about protecting your staff, your customers, and your hard-earned reputation. The next time you reach for that sanitizer bottle, I hope you’ll see it not just as a cleaning agent, but as a crucial tool in your culinary arsenal, a guardian of your kitchen’s integrity. Perhaps the real question isn’t just *which* sanitizer to choose, but how deeply are we willing to commit to the principles of safety and hygiene that underpin our entire industry? Food for thought, wouldn’t you say?

My challenge to you, then, is to take a fresh look at your own sanitization practices. Are there gaps? Are there areas for improvement? Don’t just assume everything is fine. Ask the tough questions, review your procedures, and empower your team. Because a clean and safe kitchen isn’t just good for business; it’s the only way to do business. And hey, Luna just woke up from her nap, probably wondering why I’m so passionate about cleaning chemicals. It’s all connected, my furry friend, all connected.

FAQ

Q: Can I use the same sanitizer for all surfaces in my commercial kitchen?
A: Not necessarily. While some broad-spectrum sanitizers are versatile, it’s crucial to check the product label. Some sanitizers are specifically for food-contact surfaces and may not be suitable or strong enough for other areas like floors or drains. Conversely, some disinfectants meant for non-food surfaces might be too harsh or leave unsafe residues on prep areas. Always use products as directed for their intended surfaces.

Q: How often should I change my sanitizer solution in a bucket or sink?
A: This depends on the sanitizer type and how heavily it’s being used. Generally, solutions should be changed when they become visibly dirty or contaminated, or when test strips indicate the concentration has fallen below the effective level. For many sanitizers, especially chlorine-based ones, this might mean changing them every 2-4 hours, or even more frequently during busy periods. Always follow the manufacturer’s guidelines and your local health department regulations.

Q: What’s the biggest mistake people make with commercial kitchen sanitizers?
A: I’d say there are two equally big mistakes: incorrect dilution and not allowing proper contact time. Using too little or too much sanitizer concentrate can render it ineffective or leave harmful residues. And if you wipe the sanitizer off before it has had enough time to work (as specified on the label), you’re not actually killing the pathogens. Training and regular testing are key to avoiding these common pitfalls.

Q: Are ‘natural’ or ‘eco-friendly’ sanitizers effective enough for commercial kitchens?
A: Some can be, but it’s essential to do your homework. Look for EPA registration to ensure they meet efficacy standards for commercial use. ‘Natural’ doesn’t automatically mean ‘effective against E. coli.’ While the push for greener products is great, the primary concern in a commercial kitchen must be public health. If an eco-friendly option is EPA-registered for your intended use and proven effective against relevant pathogens, then it can be a good choice. But don’t sacrifice safety for sustainability claims without proper validation.

@article{your-kitchens-guardian-choosing-the-right-commercial-sanitizer,
    title   = {Your Kitchen’s Guardian: Choosing the Right Commercial Sanitizer},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/choosing-the-right-commercial-kitchen-sanitizers/}
}