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A hand antiseptic, hand disinfectant, hand sanitiser or hand sanitizer is a supplement or alternative to hand washing with soap and water. Many preparations are available, including gel, foam, and liquid solutions.
The official definition (Association of Official Analytical Chemists) of sanitizing for food product contact surfaces is a process which reduces the contamination level by 99.999% (5 logs) in 30 sec. The official definition for non-product contact surfaces requires a contamination reduction of 99.9% (3 logs).ecommendations and requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77Â°C (170Â°F) for 5 min. Other recommendations for processing operations are 85Â°C (185Â°F) for 15 min., or 80Â°C (176Â°F) for 20 min.