Guidelines for the Use of

Sanitizers and Disinfectants

Changhwa Hwang, Ph.D Leo M. Njongmeta, Ph.D.,RBP

Biological Safety Specialist Senior Biological Safety Specialist
chwang5@uic.edu nleo@uic.edu
(312) 996-6873 (312) 413-5986
 Definition
• Cleaning- Removing, usually by using a mild
detergent and water visible dirt, soil and other debris.
• Sanitization- Reducing the number of bacterial
contaminates to safe levels. Most effective on hard
surfaces and on items not contaminated with body
fluids.
• Disinfecting- The destruction of pathogenic and
other microorganisms on surfaces

A World-Class Education, A World-Class City

 IL Food Service Sanitation Code:
Section 750.820 Manual Cleaning and Sanitizing

• e) The food-contact surfaces of all equipment and

utensils shall be sanitized by:
• 2) Immersion for at least one minute in a clean solution
containing at least 50 parts per million of available chlorine as a
hypochlorite and having a temperature of at least 75 degrees F.
• g) When chemicals are used for sanitizing, they shall not
have concentrations higher than the maximum permitted
under 21 CFR 178.1010, and a test kit or other device
that accurately measures the parts per million
concentration of the solution shall be provided and used.
 21 CFR 178.1010
• Sanitizing solutions may be safely used on food-processing
equipment and utensils, and on other food-contact articles as
specified in this section, within the following prescribed conditions
(a) Such sanitizing solutions are used, followed by adequate draining,
before contact with food.
(b) The solutions consist of one of the following, to which may be added
components generally recognized as safe and components which are
permitted by prior sanction or approval.
(1) An aqueous solution containing potassium, sodium, or calcium hypochlorite,
with or without the bromides of potassium, sodium, or calcium.
(c) The solutions identified in paragraph (b) of this section will not exceed
the following concentrations:
(1) Solutions identified in paragraph (b)(1) of this section will provide not more than
200 parts per million of available halogen determined as available chlorine.

• http://www.gpo.gov/fdsys/granule/CFR-2011-title21-vol3/CFR-2011-title21-vol3-sec178-1010/content-detail.html
Recommended Bleach Concentrations
and Dilution Instructions
Bleach per Household
Application Recommendation
Gallon of Water Concentration Dilution

After clean and wash: 1tsp = 5 mL

dishes, eating utensils and Sanitizer for eating utensils and 1 tbsp = 15 mL
mouthed toys mouthed toys – for submersion
to be submerged in bleach
1 teaspoon 65ppm 1:1000
purposes
1 oz = 30 mL
solution for at least one Rinse and air dry 1 cup = 237 mL
minute 1 pint = 473 mL
1 gal = 3785 mL
Sanitizer for food contact areas
Tables, food prep areas, – spray until glistening and
1 tablespoon 200 ppm 1:200
non-mouthed toys, cots leave for 2 minutes prior to
wiping dry

Diaper changing areas,

toilets, surfaces Disinfectant for diaper changing
¼ cup 800 ppm 1:100
contaminated with bodily station, toileting areas
secretions/excretions

For areas saturated with

This dilution should always be
blood or blood products 1 1/2 cup 6000 ppm 1:10
used for blood spills.
(OSHA standard)

Table adapted from:

• Guidelines for the Use of Sanitizers and Disinfectants in Child Care Facilities, Colorado Department of Public Health and Environment,
http://www.cdphe.state.co.us/cp/Institutions/childcarecenters/CPDGuideline350_revE_Sanitizersdisinfectants.pdf
• Guidelines for the use of chlorine bleach as a sanitizer in food processing operation, Oklahoma State University.
• Sanitize safely and Effectively: Bleach and Alternatives in Child Care Programs, California Childcare Health Program.
• 21 CFR 178.1010, Sanitizing solutions
• Illinois Food Service Sanitation Code, Section 750.820, Manual cleaning and sanitizing
IMPORTANT INFORMATION ABOUT
NEW BLEACH CONCENTRATION
• The new bleach solution
available in many stores
is now 8.25% sodium
hypochlorite solution
(higher than the
formerly available
bleach solution of
5.25%-6%)
• EPA-registered
product
• http://iaspub.epa.gov/ap
ex/pesticides/f?p=PPLS
:1.
How to Find the Instruction from
EPA?

http://iaspub.epa.gov/apex/pesticides/f?p=PPLS:
1
Useful Information from Clorox.com

1tsp = 5 mL
1 tbsp = 15 mL
1 oz = 30 mL
1 cup = 237 mL
1 pint = 473 mL
1 gal = 3785 mL
Useful Information from Clorox.com

16 Tbsp = 8 Ounces = 1 Cup = 1/2 Pint