Restaurant sanitizer log: what ppm is correct?
Too weak doesn't sanitize; too strong can leave residue and isn't allowed either. Test with the right strips and log every test.
Chlorine — FDA Food Code 2022, 4-501.114(A)
| Concentration | Minimum water temperature |
|---|---|
| 25–49 ppm | 120°F |
| 50–99 ppm | 75°F if pH 8 or less; 100°F if pH 10 or less |
| 100 ppm | 55°F |
Iodine — 4-501.114(B)
12.5–25 ppm, water at least 68°F, pH 5.0 or less (or per manufacturer's label).
Quaternary ammonium (quat) — 4-501.114(C)
Concentration as stated on the EPA-registered label, water at least 75°F (or per label), water hardness 500 ppm or less (or per label).
Always follow the EPA-registered product label for concentration and contact time.
How to test and log
- Use test strips made for that chemical (chlorine strips don't read quat).
- Test when you set up each bucket / 3-compartment sink, and whenever you change the solution.
- Log date, time, location (bucket #, sink, dish machine), sanitizer type, ppm, water temperature, in range Y/N, corrective action, initials.
- If out of range: remake the solution and re-test before use; note it on the log.
Related: line check sheet · logging temperatures
General information, not legal advice. Values cite the FDA Food Code 2022, a model code that states and counties adopt with changes. Check your local health department — its rules take priority.
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FAQ
What ppm should chlorine sanitizer be in a restaurant?
Under FDA Food Code 2022 4-501.114(A): 25–49 ppm at 120°F min, 50–99 ppm at 75°F (pH ≤8) or 100°F (pH ≤10), or 100 ppm at 55°F — and per the EPA label.
What ppm should quat sanitizer be?
Whatever the EPA-registered label states (commonly listed on the jug), with water at least 75°F and hardness 500 ppm or less, unless the label says otherwise.
How often should I test sanitizer?
At setup and whenever the solution is changed or looks dirty; your health department may set a frequency.