Sanitizer Requirements
Facilities must have a chemical-sanitizing dish machine, high heat dish machine, or a three-compartment sink to sanitize kitchen equipment and surfaces.

• Dishwasher Requirements
  • Chemical-sanitizing dish machines use an approved solution of chlorine, iodine, or quaternary ammonium and used in accordance with the EPA-registered label use instructions.
  • A high heat dish machine must reach a surface level of 160 degrees F.
     
• General Requirements
  • A three-compartment sink can be used as an alternative to a dish machine, if sanitizer concentrations and contact times meet the following guidelines:
    • Chlorine: 50-100ppm for 7-10 seconds
    • Iodine: 12.5-25ppm for 30 seconds
    • Quaternary Ammonium: 200-400ppm for 30 seconds
    • Sink & Surface Cleaner Sanitizer: 272-700ppm for 30 seconds
  • If manually washing dishes and using heat as your sanitizer in the three-compartment sink, water temperature must be at least 171°F and dishes must be immersed for at least 30 seconds.

Test Strips
Test strips keep commercial kitchens sanitized and are required for chemical-sanitizing dish machines and three-compartment sinks. See attachment below for test strip requirements.