Using hard water when preparing a sanitizing solution

Once utensils, tableware, and equipment have been cleaned and sanitized they must be stored in a way that will protect them from contamination follow these guidelines.

Table of Contents Show

Cleaning and Sanitizing with Bleach after an Emergency
What factors affect the effectiveness of a sanitizing solution?
Can water hardness affect sanitizer effectiveness yes or no?
Which guideline for preparing a sanitizing solution is correct?
What should be done before using a chemical sanitizing?

store tableware and utensils at least _ inches (__ centimeters) protect them from dirt and moisture.

clean and sanitize drawers and shelves before storing clean items.

store glasses and cups upside down on a clean and sanitized shelf or rack. Store flatware and utensils with handles up, as shown in the photo at left. Staff can then pick them up without touching food-contact surfaces.

Clean and sanitize trays and carts used to carry clean tableware and utensils. Check them daily, and clean as often as needed.

keep the food contact surfaces of stationary equipment covered until ready for use.

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Find information about cleaning and disinfecting at home to protect yourself during a coronavirus disease (COVID-19) outbreak.

Cleaning and Sanitizing with Bleach after an Emergency

Cleaning and sanitizing your household after an emergency is important to help prevent the spread of illness and disease.

Using Cleaning & Sanitizing Products

First, wash surfaces with soap and warm, clean water to remove dirt and debris. Next, sanitize surfaces with household bleach.

It is critical to read and follow the safety instructions on any product you use. Below are the most important safety guidelines when using sanitizing products:

Never mix bleach with ammonia or any other cleaner.
Wear rubber or other non-porous boots, gloves, and eye protection.
Try not to breathe in product fumes. If using products indoors, open windows and doors to allow fresh air to enter.

Cleaning & Sanitizing with Bleach

Use regular, unscented household bleach with a sodium hypochlorite concentration between 5% and 9% (this is the most common concentration in the United States) and follow the instructions in the chart below.

Recommendations for Cleaning and Sanitizing Food Cans and Surfaces

Recommendations for Cleaning and Sanitizing Food Cans and Surfaces

Area or Item to be Cleaned	Bleach Amount	Water Amount	Cleaning Steps
Food surfaces that may have touched flood water. Examples: Countertops, plates. Note: Throw away wooden cutting boards, baby bottle nipples, and pacifiers.	1 tablespoon (0.5 ounces or ~15 mL)	1 gallon (3.8 L)	Wash with soap and hot, clean water. Rinse with clean water. Sanitize in a solution of 1 tablespoon of household chlorine bleach in 1 gallon of clean water. Allow to air dry.
Food cans that are not bulging, open, or damaged	1 cup (8 ounces or 240 mL)	5 gallons (18.9 L)	Remove can labels. Wash cans with soap and warm, clean water. Dip cans in mixture of 1 cup of bleach per 5 gallons of water. Allow to air dry. Re–label cans with a permanent marker.

Recommendations for Cleaning and Sanitizing Household Surfaces and Items

Recommendations for Cleaning and Sanitizing Household Surfaces and Items

Area or Item to be Cleaned	Bleach Amount	Water Amount	Cleaning Steps
Non-food contact surfaces that do not soak up water and that may have touched floodwater. Examples: Floors, sinks, certain toys, and tools.	1 cup (8 ounces or 240 milliliters)	5 gallons (18.9 L)	Clean surface with soap and warm, clean water. Rinse with clean water. Sanitize using a mixture of 1 cup (240 mL) of bleach to 5 gallons of water. Allow to air dry.

Recommendations to Clean Mold Growth Off Hard Surfaces

Recommendations to Clean Mold Growth Off Hard Surfaces

Area or Item to be Cleaned

Bleach Amount

Water Amount

Cleaning Steps

Mold growth on hard surfaces.
Examples: Floors, stoves, sinks, certain toys, countertops, flatware, plates, and tools.

1 cup (8 ounces or 240 milliliters)

1 gallon
(3.8 L)

Mix 1 cup (240 mL) of bleach in 1 gallon of water.
Wash surfaces with the bleach mixture.
If surfaces are rough, scrub them with a stiff brush.
Rinse surfaces with clean water.
Allow to air dry.

For more information see: Mold Clean-Up After Disasters: When to Use Bleach

Page last reviewed: February 3, 2021

What factors affect the effectiveness of a sanitizing solution?

Several physical and chemical factors also influence disinfectant procedures: temperature, pH, relative humidity, and water hardness. For example, the activity of most disinfectants increases as the temperature increases, but some exceptions exist.

Can water hardness affect sanitizer effectiveness yes or no?

Water hardness is the most important chemical property with a direct effect on cleaning and sanitizing efficiency. (Other impurities can affect the food contact surface or may affect the soil deposit properties or film formation.) Water pH ranges generally from pH 5 to 8.5.

Which guideline for preparing a sanitizing solution is correct?

Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.

What should be done before using a chemical sanitizing?

Cleaners containing disinfectants: Soiled objects or surfaces will block the effects of a disinfectant or sanitizer. Therefore, proper disinfection or sanitizing of a surface requires that the surface be cleaned (using soap or detergent and a water rinse) before disinfecting or sanitizing.