Sanitizer concentration is the amount of active sanitizing chemical present in a solution, commonly expressed in parts per million (ppm) for food-service applications. The correct concentration is necessary for the sanitizer to work as intended. Too little may be ineffective; too much can create chemical residues, damage surfaces or pose a safety risk.
Use test strips or another verification method designed for the sanitizer being used. Check concentration at the frequency required by the food-safety plan and whenever the solution is changed or conditions may have affected it. Also verify water temperature, pH and contact time when these are specified by the product.
Chef’s safety note: There is no single ppm value that applies to every sanitizer. Follow the product label, local food code and workplace procedure. Never mix sanitizer with detergent, acid or another chemical unless the manufacturer explicitly permits it.
Key distinction: Concentration measures sanitizer strength; contact time, temperature and surface cleanliness also determine whether sanitizing is effective.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
