Guidelines for the Use of Sanitizers and Disinfectants
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1 Guidelines for the Use of Sanitizers and Disinfectants Changhwa Hwang, Ph.D Biological Safety Specialist (312) Leo M. Njongmeta, Ph.D.,RBP Senior Biological Safety Specialist (312)
2 Definition Cleaning- Removing, usually by using a mild detergent and water visible dirt, soil and other debris. Sanitization- Reducing the number of bacterial contaminates to safe levels. Most effective on hard surfaces and on items not contaminated with body fluids. Disinfecting- The destruction of pathogenic and other microorganisms on surfaces A World-Class Education, A World-Class City
3 IL Food Service Sanitation Code: Section Manual Cleaning and Sanitizing e) The food-contact surfaces of all equipment and utensils shall be sanitized by: 2) Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine as a hypochlorite and having a temperature of at least 75 degrees F. g) When chemicals are used for sanitizing, they shall not have concentrations higher than the maximum permitted under 21 CFR , and a test kit or other device that accurately measures the parts per million concentration of the solution shall be provided and used.
4 21 CFR Sanitizing solutions may be safely used on food-processing equipment and utensils, and on other food-contact articles as specified in this section, within the following prescribed conditions (a) Such sanitizing solutions are used, followed by adequate draining, before contact with food. (b) The solutions consist of one of the following, to which may be added components generally recognized as safe and components which are permitted by prior sanction or approval. (1) An aqueous solution containing potassium, sodium, or calcium hypochlorite, with or without the bromides of potassium, sodium, or calcium. (c) The solutions identified in paragraph (b) of this section will not exceed the following concentrations: (1) Solutions identified in paragraph (b)(1) of this section will provide not more than 200 parts per million of available halogen determined as available chlorine.
5 Recommended Bleach Concentrations and Dilution Instructions Application Bleach per Gallon of Water Household Concentration Dilution Recommendation After clean and wash: dishes, eating utensils and mouthed toys to be submerged in bleach solution for at least one minute Tables, food prep areas, non-mouthed toys, cots 1 teaspoon 65ppm 1: tablespoon 200 ppm 1:200 Sanitizer for eating utensils and mouthed toys for submersion purposes Rinse and air dry Sanitizer for food contact areas spray until glistening and leave for 2 minutes prior to wiping dry 1tsp = 5 ml 1 tbsp = 15 ml 1 oz = 30 ml 1 cup = 237 ml 1 pint = 473 ml 1 gal = 3785 ml Diaper changing areas, toilets, surfaces contaminated with bodily secretions/excretions ¼ cup 800 ppm 1:100 Disinfectant for diaper changing station, toileting areas For areas saturated with blood or blood products (OSHA standard) 1 1/2 cup 6000 ppm 1:10 This dilution should always be used for blood spills. Table adapted from: Guidelines for the Use of Sanitizers and Disinfectants in Child Care Facilities, Colorado Department of Public Health and Environment, Guidelines for the use of chlorine bleach as a sanitizer in food processing operation, Oklahoma State University. Sanitize safely and Effectively: Bleach and Alternatives in Child Care Programs, California Childcare Health Program. 21 CFR , Sanitizing solutions Illinois Food Service Sanitation Code, Section , Manual cleaning and sanitizing
6 IMPORTANT INFORMATION ABOUT NEW BLEACH CONCENTRATION The new bleach solution available in many stores is now 8.25% sodium hypochlorite solution (higher than the formerly available bleach solution of 5.25%-6%) EPA-registered product ex/pesticides/f?p=ppls :1.
7 How to Find the Instruction from EPA? 1
8 Useful Information from Clorox.com 1tsp = 5 ml 1 tbsp = 15 ml 1 oz = 30 ml 1 cup = 237 ml 1 pint = 473 ml 1 gal = 3785 ml
9 Useful Information from Clorox.com 16 Tbsp = 8 Ounces = 1 Cup = 1/2 Pint
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