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When preparing food it is important to make sure all utensils, cutting boards and plates are properly cleaned and sanitized. There are several types of sanitizers on the market today for food service establishments. Here are some of the most common sanitizing agents available.
Heat sanitizing: the temperature of any food-contact surface must reach 171 F in order to properly sanitize and kill microorganisms. An example would be using a dishwasher.
Chemical sanitizing: using a chemical such as chlorine, iodine or quaternary ammonium compounds (Quats) to sanitize a food-contact surface.
Chemical sanitizers are common in the food industry, because they are effective, available at a reasonable cost, and easy to use.
How to Make a Chemical Sanitizer
How to Make a Chemical Sanitizer
You can easily make a chemical sanitizer at home by mixing
1 tablespoon chlorine bleach + 1 gallon water
Remember: whatever type of chemical sanitizer you choose to use, always follow the manufacturer’s directions. Using too high a concentration can result in off-flavors or odors in foods, and can corrode equipment, waste money and violate health department rules. Using too low a concentration will not sanitize properly and can lead to bacterial growth. Remember to change your sanitizing agent often as it may lose its potency with time. Keep your dishcloth in the sanitizing agent when not in use.
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