Work out exactly how much sanitiser concentrate and water to mix for food-contact surfaces — by ppm (chlorine) or by label ratio. Free dilution calculator.
Enter the volume you want to make and your target strength, and the calculator tells you how much concentrate and water to combine. Always cross-check against the manufacturer's label, because different products vary and the label directions take priority.
Too weak and the sanitiser will not reduce bacteria to a safe level; too strong wastes product and can leave unsafe chemical residue on food surfaces. Mixing to the correct strength ensures it works and is safe to use.
Yes. Sanitiser works poorly over grease and food residue, so surfaces must be cleaned with detergent and rinsed first, then sanitised. Cleaning and sanitising are two separate steps, always done in that order.
Contact time is how long the sanitiser must stay wet on the surface to kill bacteria, as stated on the product label. If you wipe it off too soon it will not be effective, so let it sit for the time the manufacturer specifies.
Sanitiser in buckets loses strength as it gets dirty and over time, so make up fresh solution regularly through the day and whenever it looks soiled. Following the label and mixing accurately keeps it effective.
Yes. This tool gives you free mixing instructions, and FoodSafety HQ can run your cleaning and sanitising schedule digitally, so sanitising tasks are assigned, signed off on a phone, and recorded for inspections.