That just doesn't seem like enough to me.

I know that's what they say in those food safety links for knives and cutting boards but that just seems weak.


So what product do most you guys use for the SOAP water at competitions or catering events?

bleach is nasty stuff - sounds like enough to me.

For the soap tub, guess what............ we use dish soap, like Dawn. Bleach is great at killing germs and disinfectant, but it's not a cleaner. With the rinse water, we do add a bit of bleach and stir it around. Then we have a third tub with plain water as a final rinse.

On camping trips I use the following...
1. Hot soapy water using regular dishsoap
2. hot water rinse
3. Cold water/bleach disinfect. I use one capful of bleach per gallon of water.

HEre's some interesting info:

http://www.michaelandjudystouffer.com/judy/articles/vinegar.htm

I have used peroxide a few times... much less toxic and breaks down faster in the environment as well.

To much bleach is bad. As a caustic it can cause skin irritation and eat steel...especially your favorite knife.

Tub deal standard for comps........We go thru lotta the bleach style cloth deals on tables,,,,,,,,,,

That just doesn't seem like enough to me.

I know that's what they say in those food safety links for knives and cutting boards but that just seems weak.


So what product do most you guys use for the SOAP water at competitions or catering events?

It don't take much bleach. From what i see when you add to dish soap it contour acts the bleach That why they have 3 sinks for commercial cleaning.

To much bleach is bad. As a caustic it can cause skin irritation and eat steel...especially your favorite knife.

Bleach is not a Caustic......

Household bleach has water in it and is known as Hypochloric acid.

It don't take much bleach. From what i see when you add to dish soap it contour acts the bleach That why they have 3 sinks for commercial cleaning.

You are correct with the bleach amount. More then 10 percent solution and it does not work well. It is most reactive at 10 down to 3 percent.

It also does not work in water hotter than 110 F. It turns to water and chlorine gas.

You can mix bleach and soap. But bleach cannot cut grease or remove dirt. So the commercial process is set up to remove soil and grease first, then rinse, then bleach for the pathogen kill.

On camping trips I use the following...
1. Hot soapy water using regular dishsoap
2. hot water rinse
3. Cold water/bleach disinfect. I use one capful of bleach per gallon of water.

This is perfect!

Bleach is not a Caustic......

Household bleach has water in it and is known as Hypochloric acid.

Hmmm... it's a base, Bob - no? A strong base...Sodium hypochlorite?

Hmmm... it's a base, Bob - no? A strong base...Sodium hypochlorite?

No it is an acid. Common misunderstanding but due to PH and the fact it is double acting is an acid not a caustic....

Sodium Hydroxide is the caustic version of Sodium... known as Caustic soda.

And a Potassium version would be Causti potash....

Eh..I never paid enough attention to chem I guess... well, unless it went BANG! :lol:

On camping trips I use the following...
1. Hot soapy water using regular dishsoap
2. hot water rinse
3. Cold water/bleach disinfect. I use one capful of bleach per gallon of water.

This is perfect!

So, the cold water (under 110*) does not "kill" the sterilizing properties of bleach? ..... Also, I'm guessing 1 capful is less than 1 oz. of bleach, maybe 1/2 of 1 oz.?

Good stuff gentleman :thumb:

So, the cold water (under 110*) does not "kill" the sterilizing properties of bleach? ..... Also, I'm guessing 1 capful is less than 1 oz. of bleach, maybe 1/2 of 1 oz.?

Good stuff gentleman :thumb:

A capfull is roughly a tablespoon.

Nothing stops bleach. cold, hot, as long as it's recently mixed it's gonna kill stuff.

It also does not work in water hotter than 110 F. It turns to water and chlorine gas.

Basis for me question :noidea:

So, the cold water (under 110*) does not "kill" the sterilizing properties of bleach? ..... Also, I'm guessing 1 capful is less than 1 oz. of bleach, maybe 1/2 of 1 oz.?

Good stuff gentleman :thumb:

Just what I learned in Boy scouts, from hunting guides, and working my way through college as a grill cook. I've heard hot water makes bleach less effective. I have no idea but was always taught hot soapy water to wash. Hottest water you can stand for rinse, and cold water for the bleach to be in. And I've measured it 1 cap on a standard gallon size bottle of bleach is one tablespoon. Also the cap on most bottles of salad dressing is also 1 TBSP makes for easy measuring if you are on a diet.

A capfull is roughly a tablespoon.

Nothing stops bleach. cold, hot, as long as it's recently mixed it's gonna kill stuff.

Ahhh I see now...yes bleach does decompose pretty quick in hotter water... it won't "not work" but it won't work for long... how long? dunno. Soo yeah keep the sanitizing stuff cool.

well, unless it went BANG! :lol:

Different type of sterilization method........

:bounce::bounce:

Water over 130 F will stop bleach very fast.. the chlorine volitalizes and you are left with hot water.

Yes cold water works, however it takes a little longer to work cold. Between 80 and 110 F is most effective.

Hence I have wondered why when I left my bottle of spray bleach water solution outside in the sun for a whole day or 2 that it does not even have a bleach smell at all to it anymore, meaning I rendered it ineffective I guess... I won't do that anymore.

I use that to give the white plastic tables a once over after cleaning them.

No it is an acid. Common misunderstanding but due to PH and the fact it is double acting is an acid not a caustic....

Sodium Hydroxide is the caustic version of Sodium... known as Caustic soda.

And a Potassium version would be Causti potash....


Thanks for the clarification. And that is why it explains why my knifes ended up with notches in them when my kid mixed up the sanitizing. Too much is as bad as too little.

Hence I have wondered why when I left my bottle of spray bleach water solution outside in the sun for a whole day or 2 that it does not even have a bleach smell at all to it anymore, meaning I rendered it ineffective I guess... I won't do that anymore.

I use that to give the white plastic tables a once over after cleaning them.

Even in the best conditions 1.5 hours is all it is good for........ Food code requires us to mix new every hour in the commercial kitchen.

Bleach is one of the most disgusting smells there is, unless I'm allergic to it.
I can only stand it outside in the air.
It didn't take much of it to wash my whole log house before the first stain & oil finish it got, right after building.
I once walked out of a restaurant, after waiting 20 minutes for a breakfast I ordered, because they decided to mop the floor (including next to my table) with Clorox in the water. Figured it was better than barfing in their restaurant! :whistle:


Bear

According to clorox bleach is the most effective sanitizer and also great for the environment as it breaks down to nothing but salt water. I have used it straight on stainless steel and never had pitting. You are only supposed to soak it in the proper mixture for a couple minutes. There is a lot of false info regarding bleach i would suggest going to clorox.com and read all the information. Also they have a contact email one can use to ask questions.