There are two types of approved sanitizers that can be used in a food premises: Chemical and/or heat (hot water).

1. Chemical: There are 3 specific chemical sanitizers approved for use in food premises: Chlorine, Iodine, and Quaternary Ammonium. An alternate sanitizing agent may be used if approved for use by Health Canada or the Canadian Food Inspection Agency. Regulation 493/17 requires that at least one of these is kept onsite at all times, and used at required concentrations. Please remember: Vinegar, is NOT a sanitizer.

2. Heat: Heat from hot water or steam is also recognized as an approved sanitizing agent. The Food Premises Regulation outlines temperature guidelines for using heat and indicates that whenever hot water is used as a sanitizer, a thermometer must be available to check the temperature of the water.

Regardless of which sanitizer is used, there are different concentrations and procedures that must be followed to warrant each effective. The following pages will guide you on how to use each sanitizer correctly. Take a look!