Why this sanitiser earns its place
This is a straight-off-the-shelf spray for hard surfaces in food preparation and service areas — stainless steel worktops, hobs and oven tops that need a deep clean and a sanitising pass at the same time rather than two separate products.
It's formulated with active biocides that break down the micro-organisms and stubborn proteins in heavy soiling and tough food stains, and it's tested and certified to BS EN 1276 and BS EN 13697, the standard tests for chemical disinfectants and antiseptics — meaning the germ, bacteria and fungicide claims are independently verified rather than marketing language. It kills 99.9% of bacteria within a 30-second contact time.
It's supplied ready-to-use with no dilution required, is unperfumed to avoid tainting food, and is food-safe for use in professional kitchens. The trigger spray gives accurate, controlled application, and the bottle is being transitioned to 30% recycled post-consumer plastic. It's for professional use only.
COSHH: six habits of safe chemical use
Control of Substances Hazardous to Health — the routine every commercial kitchen and cleaning cupboard is expected to run.
SDS
Read the label and the manufacturer’s safety data sheet — the pictograms tell you what you are holding.
Who could be harmed, and how badly? Judge likelihood against severity before anyone opens the cap.
Eliminate or substitute first, engineer and organise next — PPE is the last line, never the first.
Keep the controls working: check ventilation, dosing equipment and storage stay as they should be.
Everyone who uses it knows the hazards, the correct dilution and the PPE — before the first shift, not after.
Products and processes change. Reassess when they do, and keep the record that proves it.
