Nevada Sanitizer Poster

FOODESTABLISHMENT	
RESOURCE	LIBRARY	
 S. DECATUR BLVD.  LAS VEGAS, \fV   \b   WWW.S\fHD.I\fFO	
Sanitizers	
•Concentration:
50-100ppm
•Contact time:
30 seconds
•Pros:
žEffective against norovirus
ž Cheap
•Cons:
Loses effectiveness
in hot water,
direct sunlight,
and when there is
too much debris
Chlorine Bleach	
•Concentration:
Per manufacturer’s
directions
•Contact time:
Up to 90 seconds or more
•Pros:
žOdorless
žNon-toxic
žLeaves a residual film
•Cons:
žLong contact time
ž Cost
Quaternary 
Ammonia (Quat)	
Common Types of Sanitizer Sanitizer Setup	
You need both steps to prevent the spread of germs. 
Cleaning alone doesn’t kill germs, and sanitizer alone doesn’t work without cleaning first.	
•Store all sanitizer and chemicals below and away from food and food contact surfaces.
•Set up your sanitizer before you begin working with food in your area.
•Check your sanitizer concentration with your test kit often so you know when to make new solution.
•Never spray sanitizer around food that isn’t completely protected by an impermeable cover.
•Clean and sanitize your surfaces often, at least every 4 hours for in use utensils and surfaces.
•Label your sanitizer or store in a red bucket.	
Keep	 
in Mind	
+ =	
Cleaning	
Removes debris	
Sanitizing	
Removes most germs	
Safe Surface	
Ok to use for next task	
SANITIZER  
BUCKET
TEST STRIPS	
TOWEL	
PAPERTOWELS	
SANITIZER