Meat Product coming in contact with no rinse sanitizer?

Hello all, we use a solution of no rinse sanitizer (Active Ingredients Peracetic acid, Hydrogen peroxide) to submerge knives when not in use. These knives are then used to trim meat products. But before use, knives are not wiped & it is possible that no rinse sanitizer solution comes in contact with food product. Is this considered chemical contamination? Will it also bring into question product labelling??

You're fine, most places clean carcasses with that chemical!  It can be used at reprocessing/reconditioning or in the inside/outside carcass wash (10+ poultry years in Canada)

You don't need to change a thing--you could certainly add a potable water rinse prior to use, but not required

How about ethanol and Isopropyl alcohol?

No, neither of those are an approved no rinse sanitizer 

Ethanol isn't safe----it's not particularly stable on it's own (vapors have a tendency to go boom)

Isopropyl isn't safe to consume 

Just because they are both used topically on our skin does not = approved food grade (i.e. being consumed) sanitizer

There is a CFIA generated list of approved chemicals-it is archived but still a great reference

Why do you want to change what your doing?  The only improvement would be to remove the chemicals and put a hot water sanitizer/sterilizer in instead