Ontario District

The document provides a comprehensive overview of sanitizers used in food safety, detailing their definitions, purposes, and types, such as chlorine and peracetic acid. It emphasizes the critical factors affecting sanitizer performance, including concentration, water hardness, and exposure time, while also discussing the advantages and disadvantages of various sanitizers. Additionally, it highlights the importance of optimizing Clean in Place (CIP) systems to ensure effective sanitation in food plants, focusing on maintaining product quality while achieving water, energy, and chemistry savings through different CIP strategies.