We use pails, buckets and deli containers to pack our liquid product. It is not exactly a hot fill process. Sometimes the product is also repackaged into smaller containers from the larger ones if the customer wants it that way. We currently do not sanitize or clean the containers in anyway. The product itself is fruit based (20-40%) and undergoes heat treatment enough to kill viable organisms. In the past we have had issues with mold growth. I suggested that we use QAC based sanitizer to clean the buckets, pails, etc. before filling them. But the production personnel are not on board. They say that the moisture trapped in the head space will lead to more mold growth. I was wondering if anyone here has experience with similar issue and can give some suggestions.