Table Hand Sanitizer Myth: Why HORECA Must Use 70 Percent Alcohol

Have you ever seen this scene in a busy cafe or restaurant: a waiter swiftly spraying hand sanitizer onto a dining table, then wiping it with a tissue so the table can be immediately used by the next customer?

This practice might seem hygienic and practical. After all, both liquids contain germ-killing ingredients. However, the question is: Is it safe to use hand sanitizer to clean surfaces that come into contact with food?

The answer is a MYTH. Using hand sanitizer for restaurant tables is a fatal mistake often overlooked by HORECA (Hotel, Restaurant, and Cafe) business owners.

Why is Hand Sanitizer Dangerous for Dining Tables?

Hand sanitizer is indeed effective at killing germs on human skin. However, its formula is not designed for inanimate objects. Here are three latent dangers if you continue to use it in commercial kitchens or dining areas:

1. Leaves a Sticky Chemical Residue

Hand sanitizing liquids always contain added moisturizers (like aloe vera or glycerin) and artificial fragrances so the skin doesn’t dry out and smells good. When sprayed onto a table, these substances will not evaporate. Instead, they leave a sticky residue layer on the table’s surface that will actually trap new dust and dirt.

2. Risk of Cross-Contamination in Food

Dining tables or kitchen cutting boards are critical areas. If the moisturizing and fragrance residues from the hand sanitizer stick to the bread, meat, or cutlery placed on the table, you are directly triggering chemical contamination. This can alter the taste of the food and trigger digestive issues for customers.

3. Fails Hygiene Audit Standards

For catering businesses, restaurants, and hotels that are routinely audited (like HACCP), using cosmetic chemicals in food prep areas is a violation of Food Safety standards. Auditors look for sanitation products that have specific certifications for food areas.

Fact: HORECA Must Use Food Grade Surface Sanitizers

If hand sanitizer is prohibited, what is the solution to quickly clean tables during rush hour? The answer is to use a Food Contact Surface Sanitizer purely formulated with 70 percent alcohol of Food Grade standard.

Why must it be 70 percent alcohol? Scientifically, a 70% concentration is the most optimal dose. The water content in the 70% solution helps the alcohol penetrate bacterial cell walls (such as E. coli and S. aureus) and destroy them from the inside instantly. A higher concentration will evaporate too quickly before the bacteria are killed.

Alcohol 70 G Niitaka: Specifications & Fast HORECA Solution

Maintaining hygiene standards in high-mobility work environments requires fast and reliable solutions. To ensure your restaurant’s table rotation remains efficient without compromising safety, switch to ALCOHOL 70 G from Niitaka.

This multipurpose sanitation liquid is specially designed for ALL FOOD AREAS and is highly ideal for the HORECA sector (sterilizing tables and serving equipment), Commercial Kitchens & Catering (hygiene for large-scale cutting boards and utensils), and Food Processing Factories (sterilization of processing machines and conveyors).

Alcohol 70 G Superior Specifications:

• Active Ingredient 70% Ethanol (Weight Basis): Laboratory tested to be highly effective at instantly killing Escherichia coli and Staphylococcus aureus bacteria.
• 100% Food Grade (Safe for Food Contact): Extremely safe to apply to surfaces and equipment that come into direct contact with food, without the risk of chemical poisoning.
• Flash Drying System: Evaporates and dries quickly in the air without leaving marks, residue, or a sticky smell.
• Extra Safety Protection: Contains a special bittering agent formulated to prevent the risk of accidental ingestion by staff or customers.
• Halal Certified & Officially Registered: Guaranteed to meet the halal standards of the entire production line with ID number ID36410079358760826, and holds a KEMENKES RI Distribution Permit PKD 20502620084.
• Economical B2B Packaging: Available in 5-Liter jerrycans for long-term operational needs.

No-Rinse Standard Operating Procedure (SOP)

With its practical nature, areas and equipment can be used immediately after being sprayed without sacrificing your productivity. Follow these 3 easy steps:

1. Initial Cleaning: Ensure the surface or equipment is cleaned of heavy dust or dirt first using a wiping cloth.
2. Spray / Wipe: Spray the Alcohol 70 G liquid evenly onto the target area. It can also be sprayed onto a clean cloth first, then wiped.
3. Dry Instantly: Let it air dry naturally. The equipment is ready to use and does not need to be rinsed.

Do not gamble your restaurant’s reputation with the wrong cleaning liquids. Contact Niitaka’s team of experts now and protect your F&B area with industry-standard Alcohol 70 G sanitation!