Sanitizing
With Ammonium SolutionsThe best way
to use quaternary ammonium as a routine sanitizer is to really understand what is needed
in terms of strength. This is why using our AQA
1507 quaternary ammonium test kit is the key to really doing it the right
way. "Quats" are active against a wide variety of
microorganisms. Unlike bleach, "quats" are odorless and
colorless. And, also unlike bleach, they are are non-corrosive,
so they will be safer to use over time with metal equipment and surfaces.
Their antimicrobial action is varied and selective, but they are generally as
effective as bleach/chlorine solutions. The most common "quat" is
benzalkonium chloride. It is commonly used in water dilution to create
a highly effective sanitizing solution. The standard for "quat" mixing
is 200 PPM. There are over 40 suppliers that provide "quat" sanitizing
concentrates. Each one needs testing to be sure that appropriate
concentration has been achieved.

Using the test kit is simple:
Place the roll back in the dispenser so that you can
tear off strips of the paper for testing
Use the quat mixing guidelines below to mix your
Concentrate solution
TEST to make sure that the solution is strong enough to
sanitize
Make sure that your quat solution is at
200 PPM (or other appropriate concentration) using the color reference chart.
If the solution is is below 200, add more quat
concentrate
If the solution is obviously above 200, you must dilute
down to 200
Why Use Test Strips?
The answer is simple: you don't
always get "quat" solutions of the right strength, even if you follow mixing
instructions. What causes this? Sometimes water used for "quat"
preparation contains natural chemicals that work to weaken the solution and
sometimes the "quat" concentrate itself has lost strength.
| Health inspectors
look for "quat" solutions to have at least 200PPM
concentration of quaternary ammonium. Best practice requires 200PPM
and not above (health inspectors cite too much "quat" concentration
much more that not enough).
Appropriate levels can only be confirmed by test strips.
If you have known hard water
conditions, then it is necessary to increase the quats concentration
for equal effectiveness. Over twice the concentration may be
required. Contact your local health inspector for information
that is related to the local water supply. |
How to Mix and Use Quat Solutions
There are many different types of "quat" concentrates, so
there are no general guidelines for mixing. Most commercial containers
will describe in detail how to mix the compound to a certain concentration,
but it is always best to mix, then test.
| "Quats" must not be used
directly with soaps or detergents. An intermediary hot
rinse step is necessary if quats are used for immersion sanitation
of utensils. "Quats"
can be sprayed or wiped directly on certain non-food-contact
surfaces and then allowed to dry.
"Quats" at normal concentration is
the only sanitizer proven effective as a "hand dip" for hand wash
procedures. |
A standard for time of exposure is 1 minute for most
sanitizers, including "quats". A minimum exposure time standard would
be 30 seconds. Generally, food touching surfaces should be
post-rinsed, unless processing equipment is being treated (see chart below).
Here is a guideline for mixing
and using "quat" solutions:
| Sanitizing
Activity |
Ratio |
Should
Test to Minimum PPM |
If Low
/ If High |
| Pots, Pans, Dishes and Utensils |
Mix according to
manufacturer's instructions |
200 PPM |
Test and
adjust |
| Food Contact Surfaces |
Mix according to
manufacturer's instructions |
200 PPM
|
Test and
adjust |
| Hand Dip |
Mix according to
manufacturer's instructions |
200 PPM |
Test and
adjust |
| Food Processing Equipment |
Mix according to
manufacturer's instructions |
200 - 400 PPM
(or use higher concentrations to treat,
then rinse, then final wipe or spray with lower concentration) |
Test and
adjust |
| Non Food Contact Surfaces (walls and
floors) |
Increase concentration |
above 400
PPM |
Test and
adjust |
| Cleaning Tools, Boots |
Increase concentration |
800 to
1000 PPM |
Test and
adjust |
Clearly, it is difficult for any
food preparation operation to "get it right" without some simple
strength-testing procedure. |