Frequently Asked Questions
I know bleach is very effective at killing most bacteria and viruses. What are the drawbacks of using bleach versus Quat Rinse (#2331) as a sanitizer?
- Corrosive – this goes for human skin and metals. Contact time with metals should be minimized – long-term use will lead to premature wear of equipment and utensils.
- Volatile – bleach doesn’t stay effective in diluted form as long as quats do since it’s volatile and evaporates easily. Therefore, employees need to change sanitizer solution more often than they would need to with quats.
- Shelf Stability – bleach has a half-life (time it takes for 5.25% bleach solution to end up at 2.63% active) of about six months, assuming it is stored under ideal conditions (dark room, 70 degrees Fahrenheit, unopened bottle). Once opened, its shelf life/half-life drops dramatically. If proper inventory control and stock rotation isn’t administered, the product may not be efficacious at the recommended dilution rate.
- Poor Soil Tolerance – bleach is quickly inactivated by organic soils. If the wash and rinse stages during cleaning leave large amounts of soil residue, it will greatly reduce the sanitizing capacity of bleach.
- Poor Hard Water Tolerance – water used to dilute bleach should be soft. If not, the metal ions in water will slowly inactivate the bleach the same way organic soil does.
- Reactive – bleach should NOT come in contact with other chemicals. Deadly gases can form when it is mixed with amine/ammonia-containing compounds and acids.
- Offensive Odor – some people are sensitive to chlorine, others think of cleanliness when they smell bleach.
Found In: Food Service