Nevada Division of Public and Behavioral Health – Environmental Health Section
Sanitizer Bucket Fact Sheet
What’s the Risk?
Food residues on food-contact surfaces and equipment can provide an ideal environment for the growth of
disease-causing bacteria, which can easily contaminate other foods. Soiled wiping cloths can also become a
breeding ground for bacteria to be transferred to other surfaces. If food residues are not cleaned within the
required frequency, bacteria may multiply to dangerous levels. Routine cleaning and sanitizing of food-contact
surfaces and equipment is necessary to prevent the growth of bacteria.
Sanitizer Solutions
*Follow manufacturer's label instructions; using sanitizers above recommended concentrations does not
sanitize better and may corrode equipment. High concentrations can be unsafe and leave an odor or bad taste
on surfaces. A suitable testing method must be available and used regularly to ensure correct sanitizer levels
throughout the day. Every establishment must have appropriate sanitizer test kits available to monitor the
sanitizer’s concentration.
Test Strips
IMPORTANT NOTE
Colors May Vary by Manufacturer
Chlorine (Bleach)*
Range: 0-200 PPM
Color: White Test Strip
10 50 100 200
Quaternary Ammonia (QUAT)
Per Manufacture Instructions Usually
0-500 PPM
Color: Peach Test Strip
0 150 200 400 500
Iodine
Per Manufacture Instructions
Variable by type
Type:
Concentration:
Temperature
Range:
Residual
Note:
Chlorine
(Bleach)*
50 to 100 ppm
55°F-75°F
None
• They are effective against all bacteria
• Do not use splashless, scented or non-
chlorine/color safe bleach
• MORE IS NOT BETTER!
Quaternary
Ammonia
(QUAT)
Per
manufacturer’s
instruction
Stable at high
temperatures up
to 100 F
Yes
• Longer contact time is needed with this
sanitizer, since it is slow-acting against some
common spoilage bacteria.
Iodine
12.5 to 25 ppm
• Iodine compounds or iodophors are fast-
acting and effective against all bacteria.
• Iodophor solutions may stain porous
surfaces and some plastics
How to Sanitize
Buckets should be changed every 2-4 hours or more as needed to keep the water clean and
the sanitizer effective in use.
Buckets/Containers
Buckets that are easily identifiable (e.g. red buckets) and not used for
any other purposes do not require labels. Buckets that are not easily
identifiable must be labeled “sanitizer,” or the name of the chemical.
Store buckets below and away from foods and food contact surfaces.
Keep wiping cloths stored in bucket with sanitizer solution when not being used. Rags in use should test
positive for sanitizer.
Replace solutions when the concentration gets weak or when the solution becomes cloudy.
Designate a separate sanitizer bucket strictly for raw animal product(s) where needed.
Spray Bottles
Properly label spray bottle(s) “sanitizer,” or name of chemical.
Never spray around open food and only where foods are protected with an impermeable cover.
Replace solutions when the concentration gets weak or when the solution becomes cloudy.
Allow for the appropriate contact time before wiping off.
Use disposable cloths for use with spray bottles. Do not use cloth towels.
Test solutions with test strips regularly to ensure that they are maintaining the proper
strength of sanitizer for food contact surfaces.
There are 3 factors that influence the effectiveness of chemical sanitizers.
1. Concentration — not using enough sanitizing agent will result in an inadequate
reduction of microorganisms. Using too much sanitizing agent can be toxic.
2. Temperature — generally chemical sanitizers work best at temperatures between 55°F (13°C) and 120°F (49°C).
(See manufacturer’s recommendations for specific temperatures.)
3. Contact time — to effectively kill microorganisms, the cleaned item must be in contact with the sanitizer (either
heat or approved chemical) for the recommended length of time.
Questions regarding this fact sheet? Contact your local field office or EHSCustomerService@health.nv.gov
