1. The Common Sanitizers: The two common sanitizers used in restaurants are Chlorine and QUAT.
For sanitizing dishes, you can either use sodium hypochlorite or hot water. You can also preferably use a dishwasher or a dish pan. You will need a gallon of cold water and a tablespoon of sodium hypochlorite. Soak your dishes in the solution.
In a restaurant, we use commercial food grade bleach. In a household, mixing standard bleach about 1/4-1/3 cup to fill a gallon of water will make a strong enough solution to sanitize.
To sanitize dishes and food containers, rinse them with a bleach and water solution after washing. Safe around kids, pets & food.
Chlorine based sanitizers are the most commonly used sanitizers. They are effective against all bacteria and are fairly inexpensive. Bleach is less effective in hot water and works best at a temperature range of 55°F-75°F.
Sodium hypochlorite bleach, of which Clorox is the big (overpriced) brand, is commonly added to the wash or rinse water for hand dishwashing in restaurants, etc. It's also an expedient treatment additive for drinking water under field circumstances where microbial contamination is suspected.
Chlorine, iodine, and quaternary ammonium (quats) are the three primary chemical sanitizers approved for use in foodservice.
Household bleach (chlorine as sodium hypochlorite) is active against most microorganisms, including bacterial spores and can be used as a disinfectant or sanitizer, depending on its concentration.
So first wash the dishes thoroughly with natural dish soap and rinse with clean water. Second, to sanitize dishes with vinegar, fill a tub or large pot with 1 part vinegar to 9 parts water. Allow the dishes to soak for 30 minutes to kill any bacteria.
Fill a wash-and-drain basin (like this one) with equal parts water and vinegar. Let your clean dishes soak in the vinegar-and-water solution for at least 30 minutes to ensure the microbes can't survive. Then rinse the dishes with water. And that's how you sanitize dishes with vinegar.
In professional kitchens most chefs enforce the “clean as you go” rule, which prevents unsightly messes from building to unmanageable levels and removes clutter, which can distract even the most efficient cooks as they chop, grill, and plate through the evening.
The 3 most commonly used chemicals in restaurants for sanitizing are Quaternary ammonium (also known as QUAT or QAC), chlorine (bleach), and iodine.
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.
Chemicals approved as sanitizers for food-contact surfaces in retail/foodservice establishments are chlorine, iodine and quaternary ammonium.
Sanitising is usually achieved using heat and water, or chemicals, or a combination of both methods. An effective alternative to chemical sanitisers is hot water used at (75°C or hotter) to soak items for 2 minutes or more.
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.
Many different sanitizers can be used: an easy homemade version is to make a solution of 1 tablespoon of liquid chlorine bleach per gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel.
"Allow dishes to sit in the solution for 30 seconds, then wash and rinse thoroughly as you normally would." Give your dishes even more time to soak before washing, if you'd like. Bell explains that allowing them to sit in the solution before scrubbing and rinsing can help the soap break down stuck-on food.
Bleach can damage important equipment.
Unfortunately, bleach can corrode metal and damage electronics. Plus, patient rooms often contain plastic items, including storage containers and chairs. If bleach is used to clean them, it can actually damage the plastic over time.
A dishwasher sanitize cycle reduces the number of germs on surfaces with hotter water temperatures than a regular wash cycle. This setting must provide a dishwasher sanitize temperature of at least 150°F for items to be considered sanitized.
McDonald's has a beyond restricted substance list (BRSL) for chemicals of high concern (CHCs) in food packaging that includes bisphenol A (BPA), bisphenol S (BPS), phthalates, and per- and polyfluoroalkyl substances (PFAS).