How to Use a Sanitizer Test Strip

In a commercial kitchen, safety is everything. From cooking temperatures to proper storage, every detail matters when it comes to keeping food safe. One small but powerful tool in the kitchen sanitation arsenal is the sanitizer test strip. Though it may look like a simple piece of paper, this tool plays a critical role in ensuring your sanitizing solutions are doing their job effectively—and that your kitchen stays in compliance with health regulations.

Ideal for monitoring sanitizer buckets, three-compartment sinks, dishwashing stations, and food contact surfaces, these test strips help ensure that your cleaning and sanitizing process is effective and meets food safety standards. They usually come in three different types depending on what type of sanitizer you are using: chlorine, quaternary, and less commonly, iodine.

In this article, we’ll explore what sanitizer test strips are, why they matter, how to use them properly, and how to interpret the results. Whether you’re a seasoned foodservice professional or a newcomer to the kitchen, understanding this tool can make a big difference in the cleanliness of your operation.

Types of Sanitizers and Test Strips

Different sanitizing chemicals require different test strips. Each of these types are optimized for sanitizing different parts of your commercial kitchen and their ranges are measured in parts per million (ppm). Here are the three most common types used in commercial kitchens:

Always match the strip to the sanitizer you’re using. Using the wrong type of test strip will result in inaccurate readings.

When to Use a Sanitizer Test Strip

Here are three of the most common ones:

• Testing a 3-Compartment Sink 
• Testing Wiping Cloth Buckers 
• Automated Dispensers 

Testing a 3-Compartment Sink 

Sanitizer test strips are required by most health departments when using a 3-compartment sink for manual warewashing. Dip your strip into the sanitizer compartment and record the results.

Pro Tip: Always read the directions on the test strips. Different brands have different directions.

Testing Wiping Cloth Buckets 

Wiping cloths must be stored in properly mixed sanitizing solution. Test the bucket at regular intervals, especially when food debris or dirt are present. 

Automated Dispensers

Even though modern kitchens sometimes use chemical dispensers to mix sanitizer automatically, you still need to test the output regularly. Dispensers can malfunction or fall out of calibration. 

How to Use a Sanitizer Test Strip

Before you begin to clean and sanitize, gather the needed materials:

Materials Needed:

• Sanitizer
• Cold or lukewarm water

Supplies Needed:

• Bucket
• Sanitizer Test Strips

Ensure Safety First

Always begin any cleaning or maintenance procedure by putting on the necessary personal protective equipment. For handling sanitizers, safety goggles, disposable gloves, an apron, and closed-toe shoes should be worn to protect yourself.

Now let’s dive into the steps you need to follow to use sanitizer test strips.

6 Steps to Use a Sanitizer Test Strip

Using a test strip is simple, but there are key steps to follow to ensure you get accurate readings:

• Step 1: Choose the Right Sanitizer
• Step 2: Prepare the Sanitizing Solution
• Step 3: Stir and Settle
• Step 4: Dip the Test Strip
• Step 5: Remove and Compare
• Step 6: Record the Result (if required)

Step 1: Choose the Right Sanitizer

As we mentioned before, there are three main types of sanitizers that are commonly used in commercial kitchens. Choose the sanitizer that is right for your intended application:

• Chlorine Sanitizers: Most commonly used for warewashing and in 3-compartment sinks, these are effective and widely used for their broad-spectrum germ-killing properties. 
• Quaternary Ammonium Sanitizers: Used in most other areas of the kitchen, these are popular for their stability and effectiveness.
• Iodine-Based Sanitizers: Optimized for their effectiveness against microorganisms including both gram-negative and gram-positive bacteria, fungi, protozoa, and even bacterial spores. Can stain some surfaces, particularly plastic.

When sanitizing areas where food is present, it’s essential to use a food-grade sanitizer. These are specifically designed to be safe for surfaces that come into direct contact with food.

To make sure the product meets safety standards, check for an EPA registration number on the label. This confirms it’s been tested and approved for use.

Always follow the manufacturer’s instructions when diluting the sanitizer—or opt for a ready-to-use formula if available.

Pro Tip: Disinfectants may be powerful against germs, but they’re not approved for use on food contact surfaces. For countertops and other prep areas, stick with an EPA-registered foodservice sanitizer.

If you are testing a 3-compartment sink:

Most health departments require the use of sanitizer test strips when using a 3-compartment sink for manual warewashing. If you are testing a 3-compartment sink, skip the next 2 steps. To check the solution, you’ll simply dip a test strip into the sanitizing compartment and document the results.

Step 2: Prepare the Sanitizing Solution

Mix your sanitizer according to the manufacturer’s instructions. Use cold or lukewarm water, as hot water can distort readings or degrade the chemical.

Step 3: Stir and Settle

If you’ve just mixed the solution, stir it thoroughly and allow it to sit for a few seconds. This ensures even distribution of the sanitizer.

Step 4: Dip the Test Strip

Always follow the directions on your test strip’s product label for the most accurate results.

Submerge the test strip into the solution for the time recommended by the manufacturer. Be sure to read the instructions on your test strip container.

• For Quat strips: Some require up to 10 seconds in solution.
• For Chlorine strips: Usually 1–2 seconds is sufficient.
• For Iodine strips: About 30 seconds may be necessary.

Be sure not to shake or stir the strip; hold steady while dipping into the solution. Otherwise, results may be impacted.

Pro Tip: Avoid dipping the strip into any foam that develops in your sanitizing solution. This foam is hyperconcentrated with sanitizer and can give a false high reading.

Step 5: Remove and Compare

Remove the strip and immediately compare the color change to the chart on the test strip container. Match it as closely as possible to determine the sanitizer’s concentration.

Step 5: Record the Result (if required)

Some operations require sanitizer log sheets for compliance and tracking. Record the date, time, concentration, and initials of the person who tested it.

Understanding the Readings

To interpret sanitizer test strip results, compare the color of the strip with the color chart provided with the test strip kit. 

The color on the strip will indicate the concentration of sanitizer in parts per million (ppm). If the concentration is within the recommended range, the sanitizer is effective. 

If the concentration is too low or too high, adjust the sanitizer as needed.

Acceptable reading ranges for sanitizer test strip results are recommended by the FDA (Food and Drug Administration) and the EPA (Environmental Protection Agency) and are enforced by local health departments. Here are the typical readings to look out for for each sanitizer type:

Chlorine Sanitizer

• Too Low (<50 ppm): Not effective for killing germs. Must be remixed.
• Target Range (50–200 ppm): Safe and effective for food contact surfaces.
• Too High (>200 ppm): Risk of chemical residue; may need to dilute.

Quat Sanitizer

• Too Low (<150 ppm): Ineffective sanitizing.
• Target Range (150–400 ppm): Depends on manufacturer’s label. Always check!
• Too High (>400 ppm): May leave film or residue on surfaces.

Iodine Sanitizer

• Too Low (<12.5 ppm): Not effective.
• Target Range (12.5–25 ppm): Effective disinfection for specific uses.
• Too High (>25 ppm): Could cause taste issues or surface staining.

Always refer to the product label and local health regulations, as allowable ranges may vary slightly based on jurisdiction.

What to Do If the Reading Is Off

Getting your reading right is a crucial component of effective sanitizing. As we discussed, if the reading is too low, the sanitizer will be ineffective. If it’s too high, it can leave chemical residue on the surface or even be toxic.

Here’s what to do when the reading is off:

Too Low?

• Add more sanitizer according to manufacturer guidelines.
• Remix and retest.

Too High?

• Add more water to dilute.
• Stir and retest.

If you can’t bring it into the right range, discard the batch and make a new solution. Safety first!

Quick Tips for Sanitizing Success

Here are some tips to make sure your sanitizing strips are measuring accurately:

1. Store Strips Properly
2. Test Often
3. Train Your Team
4. Use Clean Containers
5. Always Check the Expiration Date

1. Store Strips Properly

Keep test strips in their original container, sealed tight and away from moisture or heat. Exposure to air or light can degrade their accuracy.

2. Test Often

Regularly checking sanitizer concentration is crucial for ensuring effective sanitization, food safety, and preventing potential health risks. Sanitizer solutions can degrade or become diluted over time, meaning you need to monitor them to maintain proper concentration levels.

Check sanitizer concentration:

• At the start of each shift
• When making a new batch
• Every 2–4 hours for sanitizer buckets
• Anytime a solution looks cloudy or dirty

3. Train Your Team

Proper training helps employees understand how to accurately test sanitizer solutions, ensuring they’re diluted correctly and have the necessary concentration to kill harmful bacteria. 

Training can also help prevent contamination, comply with health regulations, and save the business from potential penalties or closure.

Make sure all staff members:

• Know which sanitizer is being used
• Understand how to test it
• Can read and interpret results
• Know what to do if the reading is off

4. Use Clean Containers

Always test in clean, representative samples. Dirty buckets or containers can skew readings.

5. Always Check the Expiration Date

Yes, test strips expire! Check the box or bottle for expiration dates and rotate stock regularly.

Common Mistakes to Avoid

Here are some common mistakes to avoid when using sanitizer test strips:

1. Using the Wrong Type of Strip for the Chemical.
2. Submerging the Strip for Too Long
3. Letting Water Drip Onto the Strip
4. “Eyeballing” the Color
5. Reusing Test Strips

1. Using the Wrong Type of Strip for the Chemical

Quat test strips won’t work with chlorine, and vice versa. Know your chemical and match the strip to it.

2. Submerging the Strip for Too Long

Over-soaking can cause false readings. Always stick to the recommended time on the strip label.

3. Letting Water Drip Onto the Strip

Always read the strip immediately. Don’t let excess water drip down or pool, as it can dilute the reading.

4. “Eyeballing” the Color

Compare the strip exactly against the color chart. You should never guess or rely on memory.

5. Reusing Test Strips

Sanitizer test strips are one-time use only. Always discard them after use.

Why Use a Sanitizer Test Strip?

Here are the four main reasons why using a sanitizer test strip is important:

1. Health Code Compliance
2. Proper Sanitation
3. Staff Training and Accountability
4. Cost Control

1. Health Code Compliance

Local and state health departments typically require foodservice establishments to maintain sanitizer concentrations within specific ranges. During inspections, health officials may test your sanitizers—or ask you to demonstrate that you know how to. Test strips help you stay ready and compliant.

2. Proper Sanitation

Using too little sanitizer is ineffective and can lead to bacterial contamination. Using too much may pose chemical risks to food contact surfaces. Sanitizer test strips ensure you’re hitting the “Goldilocks zone”—not too weak, not too strong, but just right.

3. Staff Training and Accountability

Test strips offer an easy, visual way for staff to verify their sanitizing buckets or sinks are at the correct strength. They help reinforce proper practices and ensure consistent results across shifts.

4. Cost Control

Overusing sanitizer isn’t just unsafe—it’s also wasteful. Knowing your concentrations lets you avoid using more chemical than necessary, saving money over time.

Frequently Asked Questions

Q: How often should I test sanitizer strength?

A: At minimum, at the start of each shift, when refilling, and every 2–4 hours. More often if heavily used.

Q: What’s the shelf life of test strips?

A: Usually 2-3 years. Check the packaging and store them in a cool, dry place.

Q: Can I use dish soap and sanitizer together?

A: No. Detergents can neutralize sanitizer. Always rinse thoroughly before sanitizing.

Final Thoughts

Sanitizer test strips might be small, but they have a big impact on food safety and compliance in commercial kitchens. They help ensure your disinfecting process is working, your customers are safe, and your staff stays on track. Using them is quick, easy, and affordable, and doing it right can make the difference between a passing inspection and a critical violation.

If you’re not already using test strips regularly, now is the time to make them a part of your kitchen routine. And if you are, take a few minutes to retrain your team and review best practices. A little diligence goes a long way.

Need more best practices for food safety cleaning and sanitizing? Reach out to your local Imperial Dade facility and an expert can come out to help you set up a cleaning program for your commercial kitchen.

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