Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers.
Hypochlorites, the most widely used of the chlorine disinfectants, are available as liquid (e.g., sodium hypochlorite) or solid (e.g., calcium hypochlorite).
Sanitizing Solution means a solution containing 50 to 200 parts per million (ppm) of chlorine. A sanitizing solution can be made by mixing a tablespoon of liquid household chlorine bleach with one gallon of water and prepared fresh daily.
You can make your own homemade version by mixing a solution of 1 tablespoon of liquid chlorine bleach per gallon of water. You can also use commercial sanitizers or sanitizing wipes. The proper way to sanitize is to pour or spray the sanitizing solution on surfaces and wipe clean with a paper towel.
What you do to sanitize will vary, depending on your needs. You might be mopping a floor using a mop, a chemical, and water. You might use a dishwasher to sanitize the dishes. Or you could be using an antibacterial wipe on a tv remote.
There are two methods of sanitising; chemical and heat. Food grade sanitisers are chemicals that are designed to destroy bacteria which cause food poisoning and are safe for food contact surfaces when used according to the manufacturer's instructions.
Approved sanitizers for use with food contact surfaces include chlorine, peroxyacetic acid, iodine, and quaternary ammonium or “quats.” These products are available in different forms and concentrations.
Currently, there are five main EPA-registered chemicals that hospitals use for disinfectants: Quaternary Ammonium, Hypochlorite, Accelerated Hydrogen Peroxide, Phenolics, and Peracetic Acid.
The 3 most commonly used chemicals in restaurants for sanitizing are Quaternary ammonium (also known as QUAT or QAC), chlorine (bleach), and iodine.
Use a sanitizing solution of 1 teaspoon of liquid chlorine bleach to one gallon of warm water (at least 75°F) (200 ppm solution) with clean wiping cloth. (Note: solution should be changed often). Wiping cloths should be kept in the sanitizing solution.
For cleaning and sanitizing to be effective, it must follow this process: (1) Remove food bits or dirt on the surface; (2) Wash the surface; (3) Rinse the surface; (4) Sanitize the surface; (5) Allow the surface to air dry.
When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water. Store your tools in a regularly cleaned plastic or metal box to keep the germs away.
Chlorine, iodine, and quaternary ammonium (quats) are the three primary chemical sanitizers approved for use in foodservice.
Sanitizing removes dirt and small amounts of germs. Some items and surfaces are cleaned to remove dirt then sanitized (ex: bathrooms, counters, toys, dishes, silverware).
Steps To Clean & Sanitize Surfaces
Clean the surface with an appropriate cleaner. After cleaning, thoroughly rinse the surface with clean water. Apply a sanitizing solution to the surface. There are many sanitizer options available, such as quat-based, chlorine-based and alcohol-based.
Chlorination, ozone, ultraviolet light, and chloramines are primary methods for disinfection. However, potassium permanganate, photocatalytic disinfection, nanofiltration, and chlorine dioxide can also be used.
Ethyl alcohol and isopropyl alcohol are the most commonly used for sanitisation purposes. Absolute alcohol does not work very well and must be formulated between 62% to 80% concentration to be properly effective.
There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air.
Hypochlorites. Hypochlorite-based sanitizers are the most common and widely used food-safe sanitizers. They are low cost and effective making them the most popular choice. Of the hypochlorite sanitizers, sodium hypochlorite is the most common compound.
The best natural disinfectants include alcohol, hydrogen peroxide, vinegar, hot water, and some essential oils. Evidence suggests that in some cases, many of these natural disinfectants can be as effective at killing germs as chemical cleaners like bleach.
It is recommended that food contact surfaces be sanitized with an appropriate bleach solution made by diluting 1 tablespoon of regular bleach (approximately 6% strength and with an EPA registration number) to 1 gallon of water.
Use a no-rinse chlorine sanitizing solution with a concentration of between 50-200 parts per million (ppm).
The three most common types of chemical sanitizers are chlorine, quat and iodine. For each type of chemical sanitizer, there is a minimum concentration of the sanitizer that must be present to effectively kill germs.