Monitoring Produce Sanitizer Solution pH

Subject: Monitoring Produce Sanitizer Solution pH

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What will be done and who will do it?

New employees must:

• Review this procedure.

• Be trained by a team leader.

• Sign the training checklist.

When monitoring produce sanitizer solution pH, all employees must:

• Be aware that sanitizer solution pH changes while washing fruits and vegetables (refer to SOP - Washing Fruits and Vegetables

• Conduct the following pH test as needed:

  • Using a 2" piece of pH indicator strip, measure wash water pH as instructed.

  • Record results on the Produce Wash Water Log, sanitizer solution should not exceed 7.0 pH.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate produce washing practices for employees.

• Team leaders will visually monitor that produce sanitizer solution pH measurement is conducted as needed during all hours of operation.

How should problems be fixed?

• Team members will drain produce sanitizer solution that exceeds 7.0 pH, rinse the sink clean of physical contaminants, and refill with clean produce sanitizer solution.

• Team leaders must immediately re-train and counsel employees who improperly or inadequately monitor produce sanitizer solution pH.

• Team leaders must notify Director of any issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.

• Produce Wash Water logs.

Created(Date): 7/18/17

By: Ryan Hamilton, Food Hub Lab Coordinator

Last Revised: 8/27/2024

By: Jeff Sobolewski, Operations Coordinator

Document available here - 2.10 Monitoring Produce Sanitizer Solution pH SOP