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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 06-27-2011, 08:06 AM   #1
Pa_BBQ
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Default Sanitizer for Sink?

What do you guys use for a sanitizer for your 3 compartment sink, not sure if bleach can be used or something else is needed.

The information from the HD does not specify.
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Unread 06-27-2011, 08:56 AM   #2
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Bleach will definitely work. You can get test strips for checking. Or you can use something like "Bar Maid DIS-201 tablets: http://www.google.com/products/catal...ed=0CEoQ8wIwBg
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Unread 06-27-2011, 10:08 AM   #3
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New York allows bleach. Using test strips, I find about 2 cap full works. Just rememeber to change out every hour or so as bleach (well actually any sanitizer) will diminish with use & time.
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Unread 06-27-2011, 10:13 AM   #4
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Thanks guys
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Unread 06-27-2011, 10:24 AM   #5
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PA, have you taken the serve safe course? It will make things a lot easier, I am also wondering if you can serve any food without having someone certified?
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Unread 06-27-2011, 10:32 AM   #6
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Quote:
Originally Posted by Goddahavit View Post
PA, have you taken the serve safe course? It will make things a lot easier, I am also wondering if you can serve any food without having someone certified?
I am going to take the class, you can serve food as long as you have a person enrolled in the class with in 30 days.
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Unread 06-28-2011, 07:55 PM   #7
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I use bleach.
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Unread 06-28-2011, 08:27 PM   #8
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Bleach & test strips (the strips are required). How much you add will depend on your sink size and how much water you have in it.

Rule of thumb...if you can smell bleach, you have too much.
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