A substance or product that is used to reduce or eliminate pathogenic agents (such as bacteria) on surfaces. Sanitizing lowers the number of germs on surfaces or objects to a safe level, as judged by public health standards or requirements. This process works by either cleaning or disinfecting surfaces or objects to lower the risk of spreading infection. Ethyl alcohol and isopropyl alcohol are the most commonly used for sanitisation purposes. Absolute alcohol does not work very well and must be formulated between 62% to 80% concentration to be properly effective.Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers. Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive. The most obvious and beneficial advantage of using these products is to eliminate viruses, bacteria, and fungi. Considering all three of these are incredibly dangerous to the human immune system, it makes perfect sense to prevent these pathogens from spreading. Sanitizing involves the use of heat or chemicals to reduce the number of microorganisms to safe levels. The Food Code requires that chemical sanitizers used in retail food facilities must be capable of reducing the number of disease causing organisms by 99.999%. Not less than 60% alcohol, and not more than 80% alcohol. Product is in accordance with recommendations from WHO Guidelines on Hand Hygiene in Health Care especially testing methods highlighted in chapter 10.1. 1. Bottle is of 75-100ml content, plastic or equivalent, squeezable with sturdy closing flip-cap.