Chlorine Concentrations for Sanitizing Solutions
Procedure:
SOP 11
Use the following table to prepare a chemical solution with the concentration
that will provide at least the equivalent bactericidal effect of a solution
containing fifty (50) parts per million of available (free) chlorine as a
hypochlorite at a temperature of at least seventy -five (75 degrees Fahrenheit)
for one (1) minute. All employees shall be able to prepare sanitizing solution.
Minimum concentration: 50ppm
Range recommended: 50100ppm. Do not exceed 200 ppm.
Amount needed per unit of water
**More bleach may be needed if the bleach is old**
per 2 quarts
per gallon
per 12 gallons
½ tsp.
1 tsp.
1/4 cup
Use test strips.
Check the temperature of the water
for recommend temperature of 75120 degrees Fahrenheit.
*See chart prepared by O.Peter Snyder Jr. P.h.D., Technology & Management
IMMERSION:

Set up the three-compartment sink with a chlorine-based sanitizing solution containing
at least fifty (50) parts per million of available (free) chlorine as a hypochlorite at a
temperature of at least seventy-five (75 degrees Fahrenheit)

To calculate the amount of chlorine that should be in the sink, do the following:
•
Measure the maximum number of gallons of water when sink is filled.
•
Determine the number of tablespoons of chlorine bleach (16 Tablespoons per
cup) needed for a full sink. For each gallon of warm (75 degrees Fahrenheit)
water, use 1 teaspoon or ½ tablespoon of chlorine bleach. Post the number of
tablespoons or the number of cups of bleach needed for the sink filled ___inches
from the top. EX: 1/2 cup per 20 gallons 4" from top of sink. Measure the
chlorine bleach. Take the temperature of the water to assure that it is not too
hot.
•
Test the chlorine concentration using the chlorine test strips. Place strip in water
and compare the color of strip to color spots on the container. Do not exceed
200 ppm.
After thoroughly washing and rinsing items, immerse for one (1) minute in the sanitizing
solution. Allow to air-dry.
July 2007
SURFACE AREAS:

For equipment too large to sanitize by immersion, the equipment or food contact
surfaces will be rinsed, sprayed or swabbed with a chemical solution with the
concentration that will provide at least fifty (50) parts per million of available (free)
chlorine as a hypochlorite at a temperature of at least seventy-five (75 degrees
Fahrenheit).

Label the bucket or spray bottle clearly as "Bleach sanitizing solution". A solution of 50100 ppm (minimum) chlorine bleach should be used to sanitize tables and serving
counter areas. Do not put soap or detergent in the sanitizing solution. Replace as
needed. Particles of food reduce effectiveness.
Do not exceed the concentration of 200 ppm.

Store dish towels in sanitizing solution between uses. Rinse towels and let dry
overnight when finished.

Area once sanitized must be allowed to air dry.
Factors that lessen the effectiveness of the chlorine bleach sanitizing solution:

Inadequate rinsing of items before putting in the sanitizing solution (detergents often
are alkaline which reduces the chlorine bleach effect.

Excessive heat vaporizes the chlorine (Chlorine sanitizing works best in water at the
temperature between 75 - 120 degrees F.)

Not enough time in solution or in contact with sanitizing solution.

All surfaces were not immersed in solution or in contact with solution, for example, pot
handles or containers with air bubbles so surface didn't come into contact.

Organic contaminants, such as particles of food
July 2007
Amounts of Bleach (5.25% hypochlorite concentration) to Use to Prepare
Chlorine Sanitizing Solutions
Chlorine Concentration
Volume
of Water
Normal (68.4 ppm)
Medium (136.7 ppm)
Maximum (205.1 ppm)
Amount of Bleach
Amount of Bleach
Amount of Bleach
1 quart
1/4 tsp.
½ tsp.
3/4 tsp.
2 quarts
½ tsp.
1 tsp.
1 ½ tsp.
3 quarts
3/4 tsp.
1.5 tsp.
2 1/4 tsp.
1 gallon
1 tsp.
2 tsp.
1 Tbsp.
2 gallons
2 tsp.
1 Tbsp. + 1 tsp.
2 Tbsp.
3 gallons
1 Tbsp.
2 Tbsp.
3 Tbsp.
4 gallons
1 Tbsp. + 1 tsp.
2 Tbsp. + 2 tsp.
1/4 cup
5 gallons
1 Tbsp. + 2 tsp.
3 Tbsp. + 1 tsp.
1/4 cup + 1 Tbsp.
6 gallons
2 Tbsp.
1/4 cup
1/4 cup + 2 Tbsp.
7 gallons
2 Tbsp. + 1 tsp.
1/4 cup + 2 tsp.
1/4 cup + 3 Tbsp.
8 gallons
2 Tbsp. + 2 tsp.
1/4 cup + 1 Tbsp. +1 tsp.
½ cup
9 gallons
3 Tbsp.
1/4 cup + 2 Tbsp.
½ cup + 1 Tbsp.
10 gallons
3 Tbsp. + 1 tsp.
1/4 cup + 2 Tbsp.+ 2 tsp.
½ cup + 2 Tbsp.
11 gallons
3 Tbsp. + 2 tsp.
1/4 cup + 3 Tbsp. + 2 tsp.
½ cup + 3 Tbsp.
12 gallons
1/4 cup
½ cup
3/4 cup
13 gallons
1/4 cup + 1 tsp.
½ cup + 2 tsp.
3/4 cup + 1 Tbsp.
14 gallons
1/4 cup + 2 tsp.
½ cup + 1 Tbsp. + 1 tsp.
3/4 cup + 2 Tbsp.
15 gallons
1/4 cup + 1 Tbsp.
½ cup + 2 Tbsp.
3/4 cup + 3 Tbsp.
16 gallons
1/4 cup + 1 Tbsp.+ 1 tsp.
½ cup + 2 Tbsp. + 2 tsp.
1 cup
17 gallons
1/4 cup + 1 Tbsp.+ 2 tsp.
½ cup + 3 Tbsp. + 1 tsp.
1 cup + 1 Tbsp.
18 gallons
1/4 cup + 2 Tbsp.
3/4 cup
1 cup + 2 Tbsp.
19 gallons
1/4 cup + 2 Tbsp.+ 1 tsp.
3/4 cup + 2 tsp.
1 cup + 3 Tbsp.
20 gallons
1/4 cup + 2 Tbsp.+ 2 tsp.
3/4 cup + 1 Tbsp. + 1 tsp.
1 1/4 cups
Abbreviations:
ppm= parts per million, tsp. = teaspoon, Tbsp. = Tablespoon
Table prepared by O.Peter Snyder Jr. P.h.D., Technology & Management
*Supervisors: Check recommendations for amount of chlorine bleach. Please use the “normal”. Do not
exceed the “medium” amount.
This assumes typical Saint Paul pH of water and temperature recommended.
July 2007