Three considerations in using chemical sanitizers
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Three considerations in using chemical sanitizers
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Answer:
The regulatory concerns involved with chemical sanitizers are antimicrobial activity or efficacy, safety of residues on food contact surfaces, and environmental safety.
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. ...
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. ...
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.
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