Hi, I work at a bakery where we dry clean everything. We try not to use any wet cleaning methods or chemicals where possible. (No egg or milk products are used at my facility.) So my question is based on the need for sanitizer. After cleaning utensils and bins with water and detergent, do you need to apply sanitizer? All utensils and bins are used pre-bake, so any biological contaminants would be killed in the baking step anyways. I like to think about my own home kitchen. I only use Dawn dish detergent then let my dishes dry. I don't get sick from not using a sanitizer. Also, all my other equipment is dry cleaned using brushes, scrapers, and vacuums. Mixers, slicers, conveyors, etc. With bakeries being such a dry environment, is sanitizer ever really needed? Our bakery is new to SQF. We were previously AIB which was A LOT LESS PAPER WORK, and they were okay with dry cleaning without sanitizer. I would like to think AIB is more of an expert on bakeries since it's their forte.