Many people don’t recognize that single service items (including plates, plastic utensils and cups) must be stored in much the same manner as food items. That is, they must be covered and protected against the potential for cross contamination at all times and must never be stored on the floor.
Chemical test strips should always be used to monitor concentration levels of sanitizers in the three compartment sink, chemical dispensers and in dip buckets and spray bottles. When using chlorine bleach as a sanitizer, concentration levels in the third sink should remain at 50ppm. Iodine should be maintained at 12.5 ppm and quat 200-400ppm. The rule of thumb is to double the concentration levels for chlorine and iodine when used in dip buckets and spray bottles – but quat concentrations should remain at 200-400ppm.
