The best way
to use bleach as a routine sanitizer is to really understand what is needed
in terms of strength. This is why using our
AQA 1627 chlorine test kit is the key to really doing it the right
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 bleach mixing guidelines below to mix your
TEST to make sure that the solution is strong enough to
Make sure that your bleach solutions is between 100 and
200 PPM using the color reference chart.
If the solution is is below 100, add more bleach
If the solution is obviously above 200 add less bleach
Why Use Test Strips?
The answer is simple: you don't
always get bleach solutions of the right strength, even if you follow mixing
instructions. What causes this? Sometimes water used for bleach
preparation contains natural chemicals that work to weaken the bleach and
sometimes the bleach itself has lost strength. If you use bleach that
is too weak, you are not killing bacteria!
look for chlorine solutions to have a minimum of 50 PPM
concentration of chlorine. Best practice requires 100PPM.
Either level can be confirmed by test strips.
Chlorine solutions are generally
corrosive with long term usage on equipment, and may damage plastic
and rubber parts with continued usage. Using proper
concentrations minimizes these effects.
How to Mix and Use Bleach Solutions
Normally, one tablespoon
( = 15 milliliters = 0.5 liquid ounce) of concentrated bleach per gallon of
water at normal room temperature is considered to be the equivalent of 200
PPM. This is the standard for cleaning food preparation surfaces.
Cleaning equipment requires a higher concentration than utensil rinse or
treatment of food preparation equipment
As you can see in these
simplified instructions, there are some constant procedures.
the temperature has to be right (hotter temperatures decrease the
effectiveness of bleach solutions)
Second, the time of exposure has to be
at least one minute for a bacterial kill.
perhaps most important, the
concentration of chlorine MUST BE ADEQUATE.
Here is a guideline for mixing
Test to Minimum PPM
/ If High
|Pots, Pans, Dishes and Utensils
2 ounces/ 5 gallons
|Food Contact Surfaces
1.5 ounces/ 3 gallons
|Food Processing Equipment
3.5 ounces/ 3 gallons
Clearly, it is difficult for any
food preparation operation to "get it right" without some simple bleach
strength testing procedure.