Sanitizing reduces microorganisms about 5 to 1. Storing cutting boards dry prevents multiplication on a wet surface. Wiping a dirty surface with a sanitizer cloth is ineffective. The surface must be free of soil first. This is done by dilution.
Microorganisms multiply in used detergent wash water.
If the water is changed when it is dirty, or every 4 hours maximum, there will be a maximum of 2 multiplications of microorganisms. This is very safe. Keeping the sanitizer in a squirt bottle to flood the surface keeps the sanitizer at strength and uses it in the most effective way, after a surface is clean. There is the possible growth of the spores of Bacillus cereus and Clostridium perfringens . The standard deli slicing machine slices only pasteurized, cold meat, and the spores are not a problem.