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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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08-03-2011, 08:39 PM
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#1 |
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Full Fledged Farker
Join Date: 08-04-09
Location: Avon, IN
Downloads: 0
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Wash, Rinse, & Sanitize question
What do you guys use as a sanitizer/cleaner in your dish washing station at your vending events? Can you just use bleach? If so, what is the dosage rate?
Also, where is the best place to buy the chemical test strips? My HD requires that I have them on hand. Will Restaurant Depot sell them? Thanks for your help! |
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08-03-2011, 08:41 PM
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#2 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
Downloads: 0
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Yes just bleach 50 to 100ppm
I get the test strips from webstaurant.com |
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08-03-2011, 08:44 PM
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#3 | |
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Full Fledged Farker
Join Date: 08-04-09
Location: Avon, IN
Downloads: 0
Uploads: 0
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Quote:
 How much per gallon would I use? Thanks for your help!  Also, I found those test strips... they are cheap! |
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08-03-2011, 09:02 PM
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#4 |
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is one Smokin' Farker
Join Date: 01-18-11
Location: Great White North
Downloads: 0
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Cutting Boards:
Mix 3 Tbsp of Clorox® Regular-Bleach per gallon of water. Pour solution over prewashed cutting board and let stand for 2 minutes. Rinse with 1 tbsp of Clorox® Regular-Bleach per gallon of water. Do not rinse or soak overnight. Surfaces: Pre-wash surface with clean water. Mix ¾ cup Clorox® Regular-Bleach into 1 gallon of water. Wipe or mop surface with bleach solution and let stand for 5 minutes. Rinse well and air dry. *Safe for nonporous surfaces only. http://www.clorox.com/products/cloro...bleach/how-to/ Personally, I keep a bottle of 3 Tbsp bleach solution on my home counter. After I wash my meat handling stuff (boards, grinder parts, etc) I spray it with the solution, let it sit for a bit and then wash off. |
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08-03-2011, 09:18 PM
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#5 |
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is One Chatty Farker
Join Date: 10-16-08
Location: Fairfield, Virginia
Downloads: 0
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PPM is parts per million it does not take much bleach to be in the 50-100 range. You will set your water up and add clorox and the test the water with s test strip. Continue until you get in the correct range for the solution.
You should take a SafeServ Class it will help you learn everything and your HD will like it as well. |
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08-08-2011, 10:00 PM
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#6 |
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On the road to being a farker
Join Date: 12-10-10
Location: Waverly, TN
Downloads: 0
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Proper mix is one capfull or 1 ounce of bleach per gallon water, test strip from there.
__________________
Lang 84 Deluxe-2 WSM's -Charbroil gasser-TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com |
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08-08-2011, 11:14 PM
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#7 |
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Knows what a fatty is.
  
Join Date: 08-31-08
Location: historic Perryville, KY
Downloads: 0
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one capful of bleach per gallon should be satisfactory sanitize in your bucket.
yes, strips available at the Health Dept, Restaurant Depot, Amazon online, etc. |
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