The three most common chemical sanitizers are chlorine-based, quaternary ammonia (QA), and iodine- based. The required concentration ranges are below: Chlorine-based (available chlorine as hypochlorite) Between 50 ppm and 200 ppm.
Similarly one may ask, what are the three types of sanitizers?
There are three acceptable types of sanitizer solutions for use in a food establishment.
- Chlorine (Bleach)* Concentration: 50 to 100 ppm. Chlorine based sanitizers are the most commonly used sanitizers.
- Quaternary Ammonia (QUAT, QAC) Concentration: Per manufacturer's instruction.
- Iodine. Concentration: 12.5 to 25 ppm.
How much bleach is needed to sanitize?
Ratio: 1 tablespoon of bleach to 1 gallon of cool water. Contact Time: Let stand for 2 minutes, then wipe or air dry. Disinfecting: Ratio: 1/4 (minimum) to 3/4 (maximum) cup of bleach to 1 gallon of cool water or 1 table- spoon (minimum) to 3 table- spoons (maximum) of bleach to 1 quart of water.
Is bleach Food Safe?
Chlorine bleach at the dilution of 1 teaspoon to 1 tablespoon of bleach per gallon of water is safe to use on fresh produce before eating. In fact, these concentrations of chlorine bleach are often used to wash food industry produce. Obviously not all fresh produce will be cooked before eating.