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Q: Can cleaning wipes be used in lieu of cloths and chemical solution?
A: Cleaning wipes, such as Clorox or Lysol Disinfecting Wipes, may be used in lieu of wiping
cloths stored in sanitizing solution for wiping up food spills and wiping down equipment
surfaces in accordance with FC 3-304.14 (1999 and 2013 FC) but this does not constitute a
proper cleaning and sanitizing procedure for a food contact surface. For cleaning wipes there
should be manufacturer’s instructions on the label for use on food contact surfaces.
As noted below in Annex 3 – Public Health Reasons, wiping cloths are required to be stored in
a chemical sanitizing solution if they are intended to be reusable wet cloths.
2013 FC: Annex 3 - Public Health Reasons
3-304.14 Wiping Cloths, Use Limitation. Soiled wiping cloths, especially when moist, can become
breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry
(except those used once and then laundered) must be stored in a sanitizer solution of adequate
concentration between uses. Wiping cloths soiled with organic material can overcome the
effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to
minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer
concentration should be ensured by checking the solution periodically with an appropriate chemical
test kit. Wiping down a surface with a reusable wet cloth that has been properly stored in a sanitizer
solution is an acceptable practice for wiping up certain types of food spills and wiping down
equipment surfaces. However, this practice does not constitute cleaning and sanitizing of food
contact surfaces where and when such is required to satisfy the methods and frequency requirements
in Parts 4-6 and 4-7 of the Food Code. The same is true of the practice of wiping down a surface
using dry disposable towels and a spray bottle containing pre-mixed sanitizing solution. This practice
is not prohibited, however it alone does not constitute proper cleaning and sanitizing of food contact
surfaces where and when such is required to satisfy the methods and frequency requirements in
Parts 4-6 and 4-7 of the Food Code.
Further, for the purpose of wiping up food spills from surfaces in situations where full cleaning and
sanitizing is not required (such as when a soft drink overflows onto the side of a cup or onto a
countertop) the use of dry cloths and disposable towels is also acceptable as long as the cloth or
towel is used for no other purpose. Again, this does not constitute a proper cleaning and sanitizing
procedure for a food contact surface, when such is called for in 4-6 and 4-7 of the Food Code.
In order to effectively clean and sanitize food contact surfaces, where and when required to satisfy
the requirements in Parts 4-6 and 4-7 of the Food Code, the surface must be first cleaned properly to
remove organic material. In most cases this requires use of detergents or other cleaners such as
described in Section 4-603.14 of the Food Code. After the surface is clean to sight and touch, a
sanitizing solution of adequate temperature with the correct chemical concentration should then be
applied to the surface. The sanitizing solution must stay on the surface for a specific contact time as
specified in this Code and in accordance with the manufacturer’s EPA-registered label, as applicable.
