Important caveats & local variation • The table and the exact numbers may vary slightly depending on which edition of the Food Code your jurisdiction has adopted, or if the local health department has additional or more stringent requirements. • The solution must also be used in accordance with the EPA - registered label and manufacturer’s instructions for that chemical sanitizer. The Code acknowledges this . • Contact time: Even if concentration, pH and temperature are correct, you still must ensure the sanitizer stays in contact for the required minimum time (often 7 –10 seconds for chlorine manual, as many training sources say). • Hardness of water, presence of organic soil, and other sanitation factors may affect efficacy — so this table is part of the “ideal condition” baseline, but good practice includes cleaning surfaces thoroughly before sanitizing and verifying the solution frequently.
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