Food-Grade Chemical Sanitizer Use

The use of Food-Grade chemical sanitizers is regulated and is a necessary step to reduce the number of microorganisms to safe levels.  Examples of sanitizing are: soaking cleaned utensils in diluted bleach or using the very high water temperatures in the sanitizing cycle on a dishwasher.

Why Use a Food-Grade Sanitizer?

Food-grade sanitizers are specifically formulated to be safe when they come in contact with food surfaces. Unlike commercial cleaners that may contain harsh chemicals, food-grade sanitizers are non-toxic and can be used around utensils, countertops, and appliances without posing a health risk.

Food grade Bleach Dilution Calculator:

If you are using bleach as a do it yourself sanitizer at home, please review this dilution calculator available from BC Public Health:  https://www.foodsafe.ca/dilution-calculator.html

Types of Chemical Sanitizers

1. Chlorine-Based Products Strength – 100 parts per million (ppm) There are many chlorine-based chemicals. The most common one is household bleach. Ensure the strength used is 100 mg per litre. To make 100ppm chlorine sanitizer, mix 2 ml of (5 per cent strength) bleach per litre of water.
2. Quaternary Ammonium-Based Products Strength – 200ppm Measure according to the manufacturer’s label to make a 200 mg per litre concentration. You may need to rinse any food contact surface after sanitizing with ammonium. Follow the manufacturer’s label instructions. These quaternary ammonium-based cleaning compounds are also referred to as “Quats” or “quat sanitizers”.
3. Iodine-Based Products Strength – 25ppm Mix according to the manufacturer’s label instructions to make a 25 mg per litre concentration.
4. Other sanitizers: If used, they must be approved by Health Canada, Canadian Food Inspection Agency, or the local medical officer of health for the intended purpose; they are used in accordance with manufacturers’ directions; and they come with a test reagent to ensure the appropriate concentration when using. Make sure that these approvals and manufacturers’ directions are available for public health inspectors to ensure correct use.

Sanitizing Steps

1. Always clean before sanitizing.
2. Use very hot water, at least 77°C (170°F), or chemicals to remove microbiological contaminants.
3. Make sure the items you’re sanitizing are in contact with the chemical solution or hot water for at least 45 seconds.
4. Use test reagents, test strips or a thermometer to make sure your sanitizer or sanitizing solution is working.
5. Follow the manufacturer’s directions when using chemicals to sanitize.

Safety Tips

1. Ensure you are following manufacturer directions and mixing the solution to the recommended concentration.
2. Check all accompanying SDSs(Safety Data Sheets) to ensure you are educated on the proper use and handling of the chemical sanitizing agent.
3. Use test strips with commercial preparations to ensure manufacturer guidelines are being met.
4. Proper Storage: Keep your all sanitizers out of reach of children and pets. Store it in a labeled container to avoid confusion with other household products.
5. Test Surfaces First: Test the sanitizer on a small area of the surface before widespread use, especially on delicate materials, to ensure it doesn’t cause discoloration or damage.

Conclusion

Canada adheres to strict food safety regulations, especially in commercial kitchens, and the use of food-safe cleaners is encouraged. Always ensure your homemade sanitizer meets these guidelines, particularly if you are using it in a public or shared environment.

If you’re preparing large quantities of food for a restaurant or other public spaces, it’s crucial to follow Ontario’s Ministry of Health regulations, which may require the use of approved commercial sanitizers in certain settings. Homemade options are ideal for personal use in homes or small-scale food preparation but may not be compliant with all commercial food safety standards.