What chemicals must be food grade for two-stage cleaning?

Every chemical used on surfaces where food is prepared, stored, or served must be food grade. This applies to the detergent used in stage one of two-stage cleaning and the sanitiser used in stage two. Food grade chemicals are formulated so that, when used according to the manufacturer's instructions, they leave no toxic residues on surfaces after rinsing or the required contact time. Using non-food-grade products on food contact surfaces is a breach of food safety regulations and can result in chemical contamination of food, posing a direct risk to consumers.

Common misunderstanding: Any cleaning product is fine as long as you rinse the surface thoroughly afterwards.

Even thorough rinsing cannot guarantee complete removal of non-food-grade chemical residues. Some industrial cleaners contain additives, fragrances, or surfactants that bond to surfaces and are not fully water-soluble. Food grade products are specifically tested to ensure that any trace residues remaining after correct use are non-toxic and safe for indirect food contact.

Common misunderstanding: "Anti-bacterial" on the label means the product is food safe.

Many household and commercial anti-bacterial products are effective at killing bacteria but are not approved for use on food contact surfaces. The term "anti-bacterial" describes efficacy against microorganisms, not suitability for food environments. A product must be explicitly labelled as suitable for food preparation areas or food contact surfaces to be used in two-stage cleaning.

What is a food grade hard surface cleaner?

A food grade hard surface cleaner is a detergent designed for stage one of the two-stage cleaning process on surfaces that come into contact with food. These products are formulated to cut through grease, protein, and general soiling without leaving harmful chemical residues. They are typically tested to standards such as BS EN 1276 (bactericidal activity) or BS EN 13697 (bactericidal activity on non-porous surfaces). Food grade cleaners are available as concentrates that are diluted to the manufacturer's specified ratio, which must be followed precisely for the product to work safely and effectively.

Common misunderstanding: A food grade cleaner does not need to be diluted to a specific ratio.

Dilution ratios are critical. Too little product and it will not clean effectively. Too much product and you risk leaving chemical residues on the surface that could contaminate food. Manufacturers test their products at specific dilution rates, and those rates are the only ones that have been verified as both effective and safe. Always follow the instructions on the product label or safety data sheet.

Common misunderstanding: Food grade cleaners are weaker than industrial cleaners.

Food grade cleaners are formulated to be highly effective within their intended use case. They are designed to work on the types of soiling found in food environments, including fats, oils, proteins, and carbohydrates. The difference is not in strength but in the safety profile of the ingredients. A food grade detergent at the correct dilution will outperform an unsuitable product that leaves residues requiring additional rinse cycles.

How do you identify food-safe chemicals in your kitchen?

Check the product label for a clear statement that the chemical is suitable for use in food preparation areas or on food contact surfaces. The safety data sheet (SDS), which the supplier must provide, will contain detailed information about the product's composition, intended use, and any restrictions. Look for references to testing standards such as BS EN 1276 or BS EN 13697, which confirm the product has been independently tested for bactericidal efficacy. If a product does not clearly state it is food safe, do not use it on any surface that may come into contact with food.

Common misunderstanding: If the product is already in the kitchen, it must have been approved for food use.

Products can end up in food areas through ordering errors, staff bringing in their own supplies, or general-purpose cleaning products being used in the wrong location. Every chemical in a food preparation area should be checked against its SDS and confirmed as food grade. A COSHH (Control of Substances Hazardous to Health) assessment should document every chemical in use, its purpose, and its suitability.

Common misunderstanding: You only need food grade chemicals on surfaces that directly touch food.

Splash zones, shelving above preparation areas, and handles of equipment like fridges and ovens can all transfer contamination to food indirectly. Any surface in a food preparation or storage area where there is a reasonable risk of contact with food, whether direct or indirect, should be cleaned with food grade chemicals. Environmental health officers assess the full environment, not just the chopping board.