(Here Christine Testa comments on food safety observations during her time as a Health Department official in the state of Michigan.)
Most food service operations utilize sanitation buckets at every food prep area. The question remains for many operations – “Where can we legally stage them?” Simply, wipe cloths, used throughout the food prep and cooking areas, are required to be stored in a sanitizer solution to prevent harborage of bacteria and odor.
A sanitation bucket contains a recommended concentration of a chemical sanitizer, usually Quat or chlorine. These sanitizers are approved to reduce the number of microorganisms to safe limits. Low concentrations of chemicals are still considered to be chemicals and thus should never be stored above or next to foods in a manner that may encourage cross contamination.
On the other hand, according to the 2005 FDA food code, 3-304.14 (E), sanitizer buckets are not to be stored directly on the floor. The best place to store the sanitizer bucket is on a shelf below and away from food and food contact items.
Most cook lines and prep areas have bottom shelves located under grills and prep tables. Clear off a space and stick it there. Remember these simple guidelines for safe sanitizer bucket use:
1. Use sanitizer test strips to monitor the sanitizer concentration of the solution. Most supplies will provide a free test kit with the sanitizer you purchase. The FDA recommendation for chlorine sanitizer is 100PPM for storing wet wipe cloths. The recommended concentration when using Quat is according to the manufacturer. Read the directions. MORE IS NOT BETTER! Educate your employees regarding how to use the appropriate test strips.
2. Change the sanitizer solution frequently. Dirty sanitizer solution is nothing more than a nasty soup. Buckets should be changed every 2-4 hours or more as needed to keep the water clean an the sanitizer effective in use.
3. Only use FDA approved sanitizer chemicals. Quaternary ammonium is different than the detergent, ammonia. If you prefer chlorine based sanitizer, old fashioned bleach is recommended. Never use scented bleach. The third approved sanitizer is iodine. Many glass washing machines at bars and school pot sinks use iodine. Research each sanitizer to decide which chemical is best for your operation.
4. Wipe cloths are used for cleaning food contact surfaced during food prep and service. Food contact items must always be sent to the warewashing station for proper cleaning and sanitizing every 4 hours during service or as needed such as, after using cutting boards and knives with raw animal products.