Bleach as a sanitizer

Ads and salespeople may be encouraging you to buy and use the "ultra strength" chlorine bleaches for disinfecting. Buying and using a chlorine bleach product with higher levels (6 to 7%) of hypochlorite is safe. However, you do not need to use it differently than regular chlorine bleach. In other words, use the same amount of the "ultra strength" bleach as you would the regular strength in a sanitizing solution.

The higher concentration chlorine bleaches may be used for disinfection of counter tops, food preparation surfaces, utensils etc in the same concentration as before: 1 teaspoon of bleach per gallon of cool water.

Do not use any bleach that has other additives, like surfactants or odor masking agents. These have not been proven to be safe.

• Use wiping cloths to clean counter tops, tables, cutting boards and equipment. Rinse the wiping cloth in a sanitizing water mix of 1-teaspoon bleach and one gallon of water; do not add soap to this mix. If you use another kind of sanitizing mix, be sure it is approved by the Health Department. Change the sanitizing mix often; do not let it become dirty.
  
  
• Clean and sanitize whenever there is a chance of cross contamination. Sanitize at the start and end of the workday. Clean during your shift as soon as you see a spill.
  
  
• Wash, rinse and sanitize each surface that touches food, for example, a meat slicer or grinder and cutting boards. Sanitize equipment after each use. Follow the directions on the equipment so that you can get into all the spaces where germs can grow.