Frequently Asked Questions

Frequently asked questions provide general information on Sani Professional products and their proper use. This section is also recommended for training and retraining purposes and to assist with general cleaning, sanitizing, and disinfection protocols during events of foodborne outbreaks or publich health crises.

Links have been provided to direct you to additional information, tools, and resources on the specific topic.

Sani Professional products offer different levels of clean in accordance with regulatory guidelines from the U.S. Food and Drug Administration’s (FDA) Food Code and the EPA (Environmental Protection Agency).  These levels of clean include surface cleaning, sanitizing and general disinfection of hard, non-porous surfaces.

  • Cleaning removes dry and wet debris or dirt from a surface.  This could include, but is not limited to, dirt, debris, crumbs, liquid spills, oil and grease.
    • Sani Professional Cleaning wipes are effective in removing both dry and wet debris on multiple types of hard, nonporous surfaces commonly found in commercial and institutional establishments.  Sani Professional Cleaning wipes are pre-moistened, convenient to use and pick up dirt and debris quickly.  There is no mixing or measuring required. Simply Wipe. Toss. Done! ™
    • Please refer to all product labels for detailed use instructions and recommended points of use.
    • Please note important cleaning guidelines for surfaces that require sanitization or disinfection:
      • FDA Food Code section  4-702.11 states that all food contact surfaces must be cleaned prior to sanitization
      • Non-food contact surfaces must also be cleaned prior to sanitization or disinfection.
  • Sanitizing is required for food contact surfaces in order to reduce the level of pathogens to a safe level in between uses.
    • Per the Food Code sections 4-6 and 4-7, the proper way to sanitize follows this procedure:
      • First, clean the surface by removing debris, then apply a detergent on the surface and rinse with potable water.
      • Apply a sanitizer on the cleaned surface.  Follow manufacturer instructions for contact time.
      • No rinse required, let air dry
    • Sani Professional No-Rinse Sanitizing Wipes are effective against common foodborne pathogen such as Escherichia Coli (E.coli), Staphylococcus Aureus (Staph), Listeria monocytogenes (Listeria) (only when using Softpack products – M30472)  Sani Professional No-Rinse Sanitizing Wipes kills 99.999% of these bugs within 60 seconds.  Testing demonstrating 99.9% efficacy against SARS-CoV-2 (the virus that causes COVID) has been submitted to the EPA for review and approval.
      • As the Food Code requires a surface to be cleaned prior to sanitizing, the Sani Professional No-Rinse Sanitizing Wipes has been formulated to complete both steps.  Pull one wipe to clean, pull a second wipe to sanitize the cleaned surface.
      • If a surface is heavily soiled, it is recommended to use more wipes as needed.
      • As the Sani Professional No-Rinse Sanitizing Wipes were formulated to be compliant with the Food Code Guidelines, no rinsing is required after application.  Let air dry.
      • Please refer to the product label for detailed instructions and recommended points of use.
  • Disinfecting kills both bacteria and viruses on hard, nonporous surfaces, helping reduce the spread of infection on commonly touched surfaces.
    • Sani Professional Disinfecting Wipes are 99.9% effective against 14 bacterial pathogens, 10 viral pathogens, including SARS-CoV2 (Covid19) and 1 Fungi.
    • Sani Professional Disinfecting Wipes are ideal for use on high touch or commonly touched surfaces like door knobs, light switches, chairs, restroom sinks/faucets, gym equipment and other nonfood contact surfaces.  For other recommended surfaces please click here.
    • Sani Professional Disinfecting wipes are bleach free and alcohol free
    • When using disinfecting wipes on food contact surfaces please follow the following procedure:
      • Ensure the food contact surface to be disinfected has been cleaned from debris/dirt.
      • Use the Sani Professional Disinfecting Wipe to disinfect the food contact surface.  Toss the used wipe.  Leave the treated surface wet for 3 minutes to disinfect.
      • Rinse the surface with potable water, once the 3 minute contact time has been achieved.
  • Bleach is one of the most commonly used chemicals in a disinfectant, however the corrosiveness and harshness of bleach on many surfaces and materials is a major disadvantage.  There are several other chemical options that do not have these material compatibility issues.
    • Sani Professional Disinfecting Wipes are bleach free and formulated with quaternary ammonium compounds (also known as quats) as the active ingredient.  Sani Professional Disinfecting Wipes do not contain alcohol.  This bleach free, alcohol free formulation Sani Professional Disinfecting Wipes is an ideal solution for  your cleaning staff.
  • For use and environmental safety purposes, disinfectants are regulated by the Environmental Protection Agency (EPA).  A product reviewed and registered with the EPA is issued an EPA registration number which can be located on the product label and technical data bulletin.  Full registration information can also be found on the product’s master label found on the EPA website.
    • Sani Professional Disinfecting Wipes are registered with the EPA and the registration number is 9480-5.
  • Disinfectants are recommended for use on non-food contact surfaces and commonly touched areas.
  • When used on a food contact surface, the surface must be cleaned, then disinfected.  Keep the surface wet with the disinfectant accordingly to manufacturer’s instructions.  Once the contact time has been achieved, a rinse with potable water is required.

Testing demonstrating 99.9% efficacy against SARS-CoV-2 (the virus that causes COVID) has been submitted to the EPA for review and approval for the following products:

BACTERIA AND VIRUSES POSE THE GREATEST FOOD SAFETY CHALLENGES FOR ALL RETAIL FOOD ESTABLISHMENTS. Bacteria can be found almost everywhere. They live in our bodies. Some types of bacteria keep us healthy, while others cause illness. The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature. ²
  • Bacteria includes many foodborne pathogen such as E. coli, Salmonella, Listeria, Staph Aureus
Viruses are carried by human beings and animals. Unlike bacteria, they require a living host to grow. While viruses do not grow on food, they can be transferred through food and still remain infectious in food. People can get viruses from food, water or any contaminated surface. Viruses are not destroyed by normal cooking temperatures. That is why it is important to practice good personal hygiene when handling food and food contact surfaces
  • Norovirus, Hepatitis A and SARS-CoV-2 are examples of viruses
    • The FDA has identified Norovirus and Hepatitis A as highly contagious and can cause severe illness.
    • Food handlers diagnosed with Norovirus or Hepatitis A must not work in a foodservice operation while they are sick.
Here is a quick summary of Sani Professional Products and their efficacy.  For complete information, please refer to the technical data bulletin of our individual products.  You can find these technical data bulletin on our website.
Product Effective Against Log-Reduction, Contact Time
Sani Professional Disinfecting Wipes Click here for the Tech Data Bulletin 14 bacteria, 10 viruses (including SARS-CoV-2), 1 Fungi To disinfect 99.9% in 3 minutes, To sanitize nonfood contact surfaces 99.9% in 15 seconds
Sani Professional No Rinse Sanitizing Wipes Click here for the Tech Data Bulletin 4 bacteria (common foodborne pathogens) 1 virus (SARS-CoV-2) To sanitize 99.999% of foodborne pathogen in 60 seconds To disinfect 99.9% in 60 seconds
Sani Professional No Rinse Sanitizing Spray Click here for the Tech Data Bulletin 12 bacteria (including common foodborne pathogens) 2 viruses (including SARS-CoV-2) To sanitize 99.999% of foodborne pathogen in 60 seconds To disinfect 99.9% in 60 seconds for SARS-CoV-2 To disinfect 99.9% in 5 minutes against Norovirus, Staph, Pseudomonas, Salmonella

No Rinse Sanitizing Multi Surface Wipes contain both isopropyl alcohol ad ethanol.  The alcohol in this formula provides both efficacy as well as faster dry time benefits.

The alcohol concentration in this formula is

  • Isopropyl alcohol  5 < 15%
  • Ethanol <10%

Alcohol plays different rolls in cleaning, sanitizing and disinfecting products.

  • Alcohol, when added to a formula, assists with a quicker dry time on surfaces
  • When alcohol is added as an active ingredient at levels greater than 50% it is known to be rapidly bactericidal, tuberculocidal, fungicidal and virucidal

The alcohol level in Sani Professional Cleaning Wipes is 0.3% which is indicated on the label. The alcohol level is also in accordance with the guidelines of the California Air Resource Board (CARB) for general purpose surface cleaners.

Sani Professional Hands Instant Sanitizing Wipes are alcohol-based and formulated with 70% ethyl alcohol. Sani Professional Hands Antibacterial Wipes are non-alcohol based and formulated with 0.13% Benzalkonium Chloride (BZK), a Quarternary Ammonium that is a commonly used disinfectant.

The use of Sani Professional wipe products depends largely on the facility’s needs.

  • Alcohol wipes are used for convenience and their efficacy in reducing bacteria on hands.
    • The CDC recommends hand sanitizing wipes¹ with at least 60% alcohol as this will be most effective against SARS-CoV2.
  • Both our Alcohol and BZK hand wipes contain moisturizing aloe
    • Our BZK hand wipes are hypoallergenic
  • Sani Professional indicates the products expiry date (Expiration date) on its packaging. It is coded as follows:
    1. EXP MM/YYYY. As an example, “EXP 05/2021” means the product expires in May 2021.
    2. To ensure complete satisfaction and efficacy of our products, please use the product by its expiry date

Sani Professional products generally have a 2 year shelf life unless indicated otherwise indicated.

  • Exp 05/2021: This lists the month and year that the product will expire.  This example states that the expiration date of this product will expire May of 2021
    • Our products that include and expiration date are:
      • Sani Professional Cleaning Wipes
      • Sani Professional No Rinse Sanitizing Wipes
      • Sani Professional Instant Hand Sanitizing Wipes
      • Sani Professional Hands Antibacterial Wipes
  • Mfg 2020/03: This lists the month and year that the product was manufactured.  This example states the product was manufactured in March of 2020.
    • Our product that include the manufactured date is the Sani Professional Disinfecting Wipes and this product has a 2 year shelf life.

Sani Professional Food Safety products are available through most national broadline foodservice, paper, janitorial and specialty distributors as well as various re-distributors.  We have additional sources through staples, WB Mason and Amazon.  Click here to contact us.