What Does a Sanitizer Test Kit Measure? A test kit that measures sanitizer concentration in mg/L must be used. You can check the sanitizer’s strength with test strips. Make sure you mix the right amount of sanitizer and water.
Sanitizer Test Kits and Strips
For restaurants and laboratories, proper sanitation is required for all equipment, utensils, etc. Sanitizing equipment and utensils is a requirement for restaurants under national and municipal legislation, and eateries must guarantee that they meet these standards. Professionals in the food service business may find it challenging to monitor sanitizer levels in solutions or the operating temperatures of dishwashers.
Why it’s so Important to Check Sanitizers Daily
It is known that adding a certain amount of sanitizer to water will result in a certain disinfectant concentration. In light of this, why is it so important to use sanitizing test kits and strips every day? For these reasons, it is highly important.
Chemicals deteriorate.
Despite what the manufacturer claims, you may not be aware that the compounds in your sanitizer are susceptible to degradation. A lot of sanitizer on hand makes this even more important.
If you keep sanitizers in hot or heated conditions, they will degrade much more quickly. Sanitizers lose their potency with time. Therefore it’s important to test them frequently.
Food particles affect the sanitizer.
Containers used to keep wet cleaning cloths must also contain the proper sanitizer. Sanitizers can’t work properly if they’re contaminated with food particles. Because of this, you’ll have to check the sanitizer level using test strips and change the containers frequently.
Dishwashers may not work correctly.
While dishwashing machines may appear to be operating, the sanitizer isn’t being delivered effectively, so the equipment and utensils aren’t being sterilized properly. Even if a washer has previously operated properly, it may malfunction the following day.
Note: Checking the dishwasher and the sanitizer is necessary to ensure that the sanitizer is active and reaches the equipment’s surfaces appropriately.
Types of Sanitizer
Chlorine
Bleach, or chlorine, is a popular sanitizer. It’s cheap and commonly accessible, but its stench can linger on foods and be unpleasant. If the sanitizing sink becomes polluted with oil and other contaminants, chlorine loses its sanitizing ability fast. The chlorine combination must be changed more regularly than others. 2
A chlorine sanitizing solution should be 50 to 100 ppm in 75 to 100°F water with a 7-second contact duration. Foodservice chlorine test strips assist design the right solution. The paper is dipped in water and becomes grey, which may be compared to a scale on the test strips (10 to 200 ppm).
Quaternary Ammonium
Quaternary ammonium sanitizes dishes by bonding with microorganisms’ negative ions. Quaternary ammonium compounds (QACs) are these sanitizing solutions. Quaternary ammonium is non-corrosive.
Quats don’t work well in hard water; thus, testing is vital to any cleaning program. Quat test paper checks water sanitizer content using a 0 to 500 ppm color scale. Pre-cut strips and tear-off rolls are available. Most quaternary ammonium sanitizers require 150 to 200 ppm dilutions in 75°F water for 30 seconds.
Iodine
While less frequent than chlorine or quaternary ammonium, iodine benefits eateries. This sanitizing solution is brown, which indicates its power but can discolor items with time. Iodine isn’t influenced by water hardness.
However, it works better in acidic water. In the presence of organic molecules, it lasts longer than chlorine. Iodine is gentler on the skin than chlorine but not quaternary ammonium.
This sanitizer should be used at 12.5 to 25 ppm in 75-120 F water. Iodine test strips can assist verify this solution is diluted properly, as color alone isn’t adequate.
Note: Check local codes before using iodine as a sanitizer. Therefore it won’t pit stainless steel over time. Ammonium is nonirritating to skin and can withstand more dirt than chlorine before being replaced.
Sanitizing Methods & Their Benefits
Chlorine/Bleach
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The cheapest disinfectant.
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This may leave an unpleasant odor.
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Must be replaced frequently
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Rough on the hands
Quaternary Ammonium
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Don’t cause skin irritation.
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With hard water, it doesn’t perform well.
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It’s more durable than chlorine.
Iodine
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Water hardness does not affect this.
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Things that might stain brown are at risk.
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Some places do not allow this.
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Longer lasting than chlorine but short-lived compared to quats.
Hot Water
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Can’t harm products in any way
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The use of any chemicals is not necessary.
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Booster heaters are needed.
How Do You Use Test Strips?
| Type of Sanitizer | Explanation |
|---|---|
| Chlorine-based sanitizers | Remove the strip from the sanitizing solution as soon as it has been dipped, and then compare the results to the color chart. The concentration is good if it is between 50 and 200 ppm. |
| Quaternary ammonia (QA) sanitizers | After ten seconds in the sanitizing solution, remove the strip and compare it to the color chart to see if there are any discrepancies. The concentration is good if it is between 100 and 400 ppm. |
| Iodine-based sanitizers | When you’re done, check the color against the chart to see if it’s changed. Anywhere between 12.5 and 25 parts per million (ppm) is safe. |
Add sanitizer if the concentration is too low or dilute if it is too high, to get the appropriate concentration. Purchase and use hot water test labels frequently since dish machine readings might be unreliable.
Is it necessary to keep track of your concentration? In the state of Colorado, there is no specific rule on the matter. You must, however, check frequently enough to maintain constant focus. My advice is to use it at least twice a day.
Note: To verify that utensils and equipment have been sanitized, Colorado residents using high-temperature dishwashing machines must maintain a surface temperature of at least 160 degrees Fahrenheit.
FAQs
Some related questions are given below:
1 - Why should I put my hand sanitizers through a test?
Food service facilities must sanitize their equipment according to specific criteria, as specified by the Food and Drug Administration. These parameters change depending on the type of sanitizing agent the institution chooses. With sanitizer test strips, you can ensure that the sanitizing agents you use have the appropriate pH level, concentration, and temperature to guarantee that the equipment is successfully sterilized.
2 - How should I use sanitizer test strips?
Every package of strips you buy will come with its own instructions, and you must adhere to them. To sterilize most strips, you need to do nothing more than bring them into physical touch with the disinfectant solution. After a short period, the strips will undergo a color shift, and the new color will indicate the potency of the disinfectant agent you are evaluating.
3 - What exactly are test kits for dishwashers?
To comply with FDA regulations, dishwashing machines used in the food service business (as well as in other industries) must achieve and maintain specific temperatures. You can check whether your dishwasher reaches the appropriate temperature by using specific test strips. This will allow you to know that your dishes and other things are being thoroughly cleaned and sterilized.
4 - How are test strips utilized while utilizing chlorine as a sanitizer?
Test strips for chlorine sanitizers are narrow strips of paper developed exclusively to determine the levels of chlorine present. After briefly dipping a strip into the solution, remove it immediately. On the strip, a color begins to emerge. After that, the color seen on the strip is compared to a color chart to determine the amount of concentration.
5 - Why do you use sanitizer test strips in a fryer?
We have several sanitizer test strips available, such as those that test for chlorine, PH, oil, water, and more! There is also the option of utilizing temperature test strips to monitor the temperatures of frying machines and dishwashers in your establishment.
6 - How often do you need to use sanitizer test strips?
You may be positive that the dishes are being cleaned effectively if you use sanitizer test strips, which allow you to acquire a variety of water readings and sanitizing solutions. Be careful to check the temperature and quality of the oil in your fryer to avoid providing dishes that are not fully cooked.
7 - When should you change the sanitizer test strips in your bottle?
Sanitizing chemicals are only effective when used correctly; for this reason, establishments that handle food are obliged to carry test strips to monitor the sanitizer’s effectiveness. It is recommended that test strips be utilized in three-basin sinks, dishwashers set to a low temperature, and buckets used to store cleaning cloths.
8 - What’s the difference between test kits and strips?
You could use the H-B DURAC 50/100 Percent Isopropyl Alcohol Hydrometer to determine the amount of alcohol in the hand sanitizer. To get an exact measuremnet of the alcohol present, you need to measure before combining the alcohol with the aloe/glycerin or other ingredients.
9 - What exactly is the distinction between test strips and test kits?
Sanitizer test kits typically include other useful extras in addition to the strips already included in the kit itself. Examples of these accessories are:
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Strip dispensers.
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Wall mounts for strip dispensers.
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Posters with instructions that can easily be hung on the wall.
The particular accessories that come with the kit you purchase will vary based on your selected package.
10 - What exactly is involved in sanitizer testing?
Testing the raw material components used in the production of sanitizers and disinfectants enables producers to check the contents in the goods and search for impurities, which helps to guarantee that the products may be used without risk. Alcohol Testing (Impurities in Ethanol): Ethanol impurities have the potential to be either hazardous or even toxic.
Conclusion
Sanitizers and test strips available for purchase are needed to comply with rules imposed by the health department; in the state of Colorado, they are known as the Colorado Retail Food Establishment Rules and Regulations. Because test strips can inform you whether or not the concentration of the chemical sanitizing solution meets the requirements.
Keep in mind that frequent testing not only ensures that your business complies with FDA rules but also makes your customers safer. Kits simplify testing, making it easier for you and your team to maintain a routine of using up-to-date testing solutions and equipment.
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