I just started working at a Coffee manufacturer and we are assessing the best chemical for sanitizing food-contact surfaces and spot cleaning of near-to-food contact surfaces. The surfaces being sanitized don't have CIP capabilities and the equipment layout
Coming from the wine industry I'm very used to using 70% food-grade ethyl alcohol, though with this being a very different industry I wanted to get some more insights before making a decision.
Note: In case someone asks, they cannot use water for cleaning due to lack of drainage and equipment layout
