Foodborne illness outbreaks can devastate a restaurant’s reputation—and its bottom line. Yet many operators continue to prioritize cost-cutting, staffing, and training issues over sanitation, warns Austin Publicover, owner of Bulletproof Food Safety in New York City.
“Sanitation often falls to the bottom of the list,” Publicover says. “Concerns over labor, training gaps, and recipe execution overshadow this crucial step.”
However, each high-profile outbreak serves as a reminder of how critical an effective cleaning and sanitizing protocol is for foodservice operations. By establishing consistent routines and using the right tools, restaurants can significantly reduce contamination risk and protect their guests.
Say Goodbye to the Bucket System
Traditional bucket-and-rag methods are outdated and risky. Dipping reusable cloths into an open sanitizer bucket may seem convenient, but it’s also a hotbed for cross-contamination. Food particles, grease, and microbes collect in the solution and reduce its effectiveness.
More surprising, however, is the science behind sanitizing efficacy. According to Grace Hulett, category manager for foodservice wipers at Georgia-Pacific Professional (GP PRO), the type of cloth used can weaken your sanitizer.
“Quaternary ammonium compound (quat) sanitizers are positively charged,” Hulett explains. “Cotton or microfiber cloths carry a negative charge. When combined, the quat ions bind to the cloth, reducing the sanitizer’s strength by 50% to 70% in just 30 minutes.”
The solution? Implementing a closed dispensing system with single-use, quat-compatible wipes. These systems maintain sanitizer potency and reduce the risk of spreading contaminants across surfaces.
Know the Difference: Cleaning vs. Sanitizing
Too often, restaurant staff wipe a visibly dirty surface and assume it’s clean and safe. But cleaning alone doesn’t remove invisible pathogens.
“Many sanitizers are not registered for one-step cleaning and sanitizing,” says Eric Reilly, associate scientist at GP PRO’s Neenah Technical Center. “You often need a two-step process, and proper training is key to ensuring complete surface coverage, including corners and crevices.”
Dwell time, or how long a sanitizer remains on the surface, is also crucial. Spraying and wiping immediately undermines efficacy. Always follow the manufacturer’s directions to ensure sufficient contact time for germ-killing action.
Mix It Right or Miss the Mark
In foodservice, the accuracy of your sanitizer solution matters. A casual splash of concentrate into a bucket of water doesn’t guarantee effectiveness. Precision matters.
“Be diligent. Use measuring tools and test strips to confirm that your sanitizer maintains the correct concentration throughout the day,” Hulett advises.
Improper dilution can render the solution ineffective or hazardous. Frequent testing and mixing discipline ensure ongoing compliance and safety.
Sanitize Tools and Surfaces Every Four Hours
Jay Bandy, president of Goliath Consulting Group, highlights a practice many restaurants overlook: routine sanitization of prep tools.
“Spatulas, knives, cutting boards—anything involved in food handling—should be sanitized every four hours,” Bandy notes. “It’s a simple step that breaks the bacterial chain.”
A mid-shift reset ensures that contamination doesn’t quietly build throughout the day, especially in high-volume kitchens.
Make Sanitation a Team Priority
Ultimately, a successful sanitizing strategy depends on consistency, staff buy-in, and access to the right tools. Restaurants must:
- Train staff thoroughly and regularly.
- Test sanitizer concentrations throughout shifts.
- Use closed-system dispensers with quat-compatible, single-use wipes.
By institutionalizing these best practices, restaurants build a food safety culture that protects customers and reinforces brand trust.
Invest in Smarter Sanitation Solutions
Your commitment to food safety starts with having the right systems in place. Explore GP PRO’s closed-system dispensing solutions and foodservice wipers designed specifically for use with quat-based sanitizers.
Looking to enhance your cleaning protocols? Learn more about food safety best practices or contact GP PRO to explore our full range of hygiene solutions.
Don’t let outdated cleaning methods put your reputation at risk—upgrade your sanitizing routine with help from GP PRO.
Written in partnership with Tom White
