Quick Answer: What Are The 2 Types Of Sanitizing?

How do you test for sanitizing solution?

Directions: Dip the strip into the sanitizing solution for 10 seconds, then instantly compare the resulting color with the enclosed color chart which matches concentrations of 0-100-200-300-400ppm.

Test solution should be between 65 and 75 degrees Fahrenheit..

Is Cloralen bleach a disinfectant?

CLORALEN® Bathroom Cleaners and CLORALEN™ Toilet Bowl Cleaner are formulated with sodium hypochlorite, a powerful disinfectant agent, for more deep-cleaning bleach power vs. conventional cleaners.

What is cleaning and sanitizing?

There’s a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on that clean surface to safe levels. … Surfaces must be cleaned, rinsed, sanitized, and allowed to air dry.

What are the types of chemicals used for sanitizing equipment?

5 Most Effective Sanitizing ChemicalsHypochlorites – Probably the most commonly found chemical in sanitizers, hypochlorite and its compounds are highly effective in killing microbes. … Chlorine Dioxide – Although known as explosive in its gas form, this inorganic compound is safe in a liquid solution.More items…•

What are the 3 methods of sanitizing?

Heat. There are three methods of using heat to sanitize surfaces – steam, hot water, and hot air. Hot water is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 171oF (77oC).

What are examples of sanitizers?

Three primary chemical compounds are used as sanitizers in the food service industry: chlorine-based cleaners, quaternary ammonium and iodine sanitizers. Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive.

Does hot water stop bleach from sanitizing?

Procedures of Preparing/Using Diluted Bleach Put on protective gear when diluting or using bleach as it irritates mucous membranes, the skin and the airway. Cold water should be used for dilution as hot water decomposes the active ingredient of bleach and renders it ineffective.

What are the basic steps for cleaning and sanitizing?

Six steps for effective cleaning and sanitising are:Pre-clean: scrape or wipe away food scraps and other matter and rinse with water.Wash: use hot water and detergent to take off any grease and dirt. … Rinse: rinse off detergent and any loosened residue.Sanitise: use a sanitiser to destroy any remaining bacteria.More items…

Which is the correct order for cleaning and sanitizing?

Sanitize,Wash,Rinse,Air-dry.

What are the two types of sanitizing?

Equipment and surfaces must be thoroughly clean and free of soil for sanitizers to work properly. The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.

What are the types of sanitizers and disinfectants?

What You Should Know About Sanitizers and DisinfectantsThe Common Sanitizers: The two common sanitizers used in restaurants are Chlorine and QUAT. … QUAT Sanitizers Are More Cost Effective: … Concentrations Are Important: … Sanitizers Must Be Tested Every Day: … Washing is Vital Prior to Sanitizing:More items…•

What are the approved sanitizing solution?

Use a sanitizing solution of 1 teaspoon of liquid chlorine bleach to one gallon of warm water (at least 75°F) (200 ppm solution) with clean wiping cloth.