Test Strips Instruction

Questions? Please call Krowne Metal Corporation at (800)-631-0442

Test Strips

It takes more than soap and water to keep a food business clean and safe. It also takes chemicals and care.

There are two steps in having a clean and sanitary kitchen. The first step is to clean all surfaces with warm,

soapy water, then rinse the surfaces with warm water to remove soap residue and remaining dirt. The second

step is to use a sanitizer or disinfectant to destroy any microorganisms that might remain on a cleaned surface.

The two most common sanitizers used are chlorine (bleach) or quaternary ammonia compounds (quat).

Krowne Metal distributes (2) types of test strips for checking chemical sanitizing solutions.

Chlorine Test Strips (for bleach based products) – Are used to confirm if bleach-based

sanitizers are at the appropriate concentration for use in sanitizing food processing

equipment. The strip should be dipped into a solution (a dilution of bleach for

immediate use), and then compared to the color chart included with the product. You

should be able to determine, in seconds, whether or not your bleach cleaning solution

is at the strength recommended for safe food handling. The color indicated will either

tell you, for example, that the solution is “strong enough to kill bacteria” at 200 ppm, or

alternatively, the solution is “close to inactive” at 10ppm. Do not dip the test strip

directly into a bleach container. Please consult your local health department to ensure

you are meeting the appropriate standard.

Instructions for making a bleach sanitizer solution:

1. In a bucket, mix 1 teaspoon of bleach in 1 gallon of water.

2. Using chlorine test strips, dip the test strip in the solution to measure the concentration of bleach

sanitizer.

3. Be sure the level is the appropriate ppm as per your local health department.

4. Bleach should be used with warm water for best results.

QAC Test Strips (for quaternary ammonia compounds) – Are used to confirm if

QAC (quaternary ammonium chloride) sanitizers are at the appropriate

concentration for use in sanitizing food processing equipment. The test strips

should be placed in the test solution until saturated, then after 60-90 seconds,

compared to the color cart on the label for reading. QAC concentration that is too

low may not thoroughly sanitize surfaces or equipment. Using a concentration that

is higher than recommended for food contact items without a formal rinse may

leave a toxic residue on these surfaces. Please consult your local health

department to ensure you are meeting the appropriate standard.

PAGE 1
Test Strips It takes more than soap and water to keep a food business clean and safe. It also takes chemicals and care. There are two steps in having a clean and sanitary kitchen. The first step is to clean all surfaces with warm, soapy water, then rinse the surfaces with warm water to remove soap residue and remaining dirt. The second step is to use a sanitizer or disinfectant to destroy any microorganisms that might remain on a cleaned surface.
PAGE 2
Instructions for making a QUAT sanitizer solution: 1. In a bucket, mix solution according to the directions on the label. 2. Using quat test strips, dip the test strip in the solution to measure the concentration of the quat sanitizer. 3. Be sure the level is the appropriate ppm as per your local health department. Krowne is also a distributor of pH test strips. The strips are great for testing medium strength acids, such as acetic acid (vinegar), salsa, and sushi rice.