Every food premises must have a supply of test strips onsite to test chemical concentrations of each sanitizing solution. Use test strips to test the concentration of the sanitizer prior to using, as well as in between uses, to ensure appropriate concentrations are maintained. Thermometers must also be available to test hot water temperatures when used as a sanitizing agent, along with temperature gauges located on the high-temperature dishwashing machine.

Watch the video to your right to see what a test strip is and how to use it. Note: You would follow the same procedure for all 3 approved chemicals. After you watch the video, click "Next" to keep learning!