How to Use Sanitizer Test Strips in a Commercial Kitchen | Food Safety & Health Code Compliance скачать в хорошем качестве

How to Use Sanitizer Test Strips in a Commercial Kitchen | Food Safety & Health Code Compliance

Sanitizer test strips are a critical—but often overlooked—part of commercial kitchen food safety and health code compliance. In this video, we explain how to use sanitizer test strips correctly, why they matter, and how they help ensure your sanitizing solutions are effective and food safe. Whether you’re working in a restaurant, cafeteria, commissary, or institutional kitchen, proper sanitizer testing is essential for preventing cross-contamination and passing health inspections. In this video, you’ll learn: What sanitizer test strips are and how they work The difference between chlorine, quats (quaternary ammonium), and iodine test strips When sanitizer testing is required in a commercial kitchen How to test sanitizer concentrations in 3-compartment sinks, wiping cloth buckets, and automated dispensers A step-by-step process for using sanitizer test strips correctly How to read and interpret sanitizer ppm levels What to do if sanitizer concentrations are too low or too high Recommended sanitizer concentration ranges: Chlorine: 50–200 ppm Quats: 150–400 ppm Iodine: 12.5–25 ppm Using sanitizer test strips helps ensure: Health code and regulatory compliance Effective sanitation of food contact surfaces Safer working conditions for employees Reduced chemical waste and better cost control Sanitizer test strips may be small, but they play a big role in protecting your team, your customers, and your operation. 👉 Need help setting up or improving your commercial kitchen cleaning and sanitizing program? Contact your local Imperial Dade facility today. 👍 Like, subscribe, and share for more food safety and commercial kitchen sanitation best practices.