Sanitizer Concentration Testing

Steps

1. 1Critical stepFind out which sanitizer is in the solution (chlorine, quaternary ammonium, iodine or another) and read its EPA-registered label
2. 2Use a test kit or strip made for that sanitizer; a kit for a different chemical may not give a valid reading
3. 3Critical stepDip a test strip into the sanitizing solution and hold it for the time in the kit directions
4. 4Critical stepRemove the strip and compare its color to the chart that comes with the kit, at the time the directions give
5. 5Critical stepFor chlorine, a typical target is 50 to 100 ppm (mg/L); the Food Code also sets a minimum water temperature by concentration band and pH, for example at least 100 F (pH 10 or less) or 75 F (pH 8 or less) at 50 to 99 mg/L
6. 6Critical stepFor quaternary ammonium, use the concentration on the label; water must be at least 75 F and no harder than 500 mg/L unless the label says otherwise
7. 7Critical stepFor iodine, the Food Code range is 12.5 to 25 mg/L, with water at least 68 F and a pH of 5.0 or less unless the manufacturer states otherwise
8. 8If the reading is too low or too high, do not use the solution; correct it following the sanitizer label and retest
9. 9Retest the solution while it is in use, as often as your facility procedure requires, and record results if your facility requires records

What graders are watching for

Common mistakes

Related food safety sanitizing skills

• Manual Dishwashing (Three-Compartment Sink)
• Cleaning and Sanitizing Food Contact Surfaces