Sanitize to Satisfy: Mastering Sanitizers in Food Service

Keeping your kitchen germ-free isn’t just hygiene theater—it protects customers and preserves your reputation. Sanitizers reduce pathogens on surfaces and equipment, making every dish safe to serve. Let’s explore what sanitizers are, which ones foodservice accepts, how to test and calibrate them, and why it’s critical to follow manufacturer recommendations.

What Is a Sanitizer?

Sanitizers are chemical agents designed to kill or reduce harmful microorganisms on surfaces and utensils. They don’t remove visible soils like cleaners do; instead, they destroy bacteria, viruses, and fungi. In a busy foodservice environment, sanitizers are crucial for:

• Preventing cross-contamination between ingredients

• Reducing the risks of foodborne illnesses

• Complying with health code requirements

• Following the manufacturer's recommendations for correct concentration levels

Approved Sanitizer Types

Food safety authorities typically approve four main sanitizer categories. Exact concentration ranges can vary by brand, so always check your product’s label before mixing.

*Refer to your manufacturer’s label for the exact concentration required for your application.

How to Test the PPM of Your Sanitizer

Ensuring your sanitizer sits at the correct parts-per-million (ppm) means trusting your test method:

• Test Strips

  1. Submerge a fresh test strip in the sanitizer solution for the time specified (usually 1–2 seconds).

  2. Remove and shake off excess liquid.

  3. Compare the strip’s color pad to the provided chart to read the ppm value.

• Digital Test Kits

  1. Calibrate the meter per the manufacturer's instructions using a known-value standard solution.

  2. Rinse the probe, immerse it in your sanitizer solution, and wait until the reading stabilizes.

  3. Record the displayed ppm.

• Colorimetric Tablets (less common)

  1. Drop the tablet into a measured sample of sanitizer solution.

  2. Allow it to dissolve fully.

  3. Match the resulting color to a comparator chart to determine ppm.

How to Calibrate Your Sanitizer

Calibration ensures your sanitizer solution hits the target concentration. Under-strength risks contamination; over-strength may corrode equipment or leave dangerous residues.

1. Review the manufacturer’s instructions for the proper concentration range.

2. Prepare a fresh sanitizer solution exactly as specified on the product label.

3. Test the solution’s ppm using strips or a digital kit (see above).

4. Compare your reading to the manufacturer’s recommended range.

5. Adjust by adding more concentrate or water until you fall within the approved levels.

6. Record date, sanitizer type, measured concentration, test method, and staff initials in your calibration log.

Training, Certification & Documentation

• Always adhere to manufacturer concentration guidelines and calibration intervals.

• Check sanitizer concentration at the start of each shift and after heavy use.

• Store test kits, strips, and meters in a dry, cool spot to maintain accuracy.

• Keep calibration logs for at least 90 days—inspectors often ask to see them.

• Rotate sanitizer stock to prevent aging or degradation over time.

Level Up with My Food Service License

My Food Service License offers comprehensive Food Protection Manager certification and Food Handler training programs that cover sanitizer selection, testing, and calibration best practices. Their digital platform includes real-time reminders, audit-ready recordkeeping tools, and interactive modules to ensure your team stays compliant and confident.

Elevate your food safety game with My Food Service License—because a well-calibrated sanitizer means happy customers and a spotless reputation.

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