Sanitizing With Bleach
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 way. Using the test kit is simple:
Why Use Test Strips?
- Remove the foil
covering the paper roll in the plastic roll holder
- 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 bleach solution
- TEST to make sure that the solution is
strong enough to sanitize
- Make sure that your bleach solutions
is between 100 and 200 PPM using the color reference chart.
the solution is is below 100, add more bleach
- If the solution is
obviously above 200 add less bleach or more water
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!
|| 1. Health
inspectors 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.
|| 2. 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
As you can see in these simplified
instructions, there are some constant procedures.
Here is a guideline for mixing bleach solutions:
temperature has to be right (hotter temperatures decrease the
effectiveness of bleach solutions)
- The time of exposure
has to be at least one minute for a bacterial kill.
- Perhaps most important, the concentration of chlorine MUST
||Should Test to Minimum PPM
Dishes and Utensils
||2 ounces/ 5
||1.5 ounces/ 3
||3.5 ounces/ 3
Clearly, it is difficult for any food
preparation operation to "get it right" without some simple
bleach strength testing procedure.