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OTTAWA CHEMICALS
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SUPPLY KNOWLEDGE / compliance

Ontario Food Contact Surface Sanitizer PPM Guide

Plan dilution arithmetic from the product label, then use the appropriate test method to check the prepared solution.

Discuss your requirements ↗

Your sanitation station, step by step.

This preparation aid is not a complete inspection checklist or legal advice. Confirm current requirements with your public health authority and follow the registered product label.

  1. Confirm each product’s current label, safety data sheet and intended use.
  2. Keep chemicals identified, securely stored and separated from food.
  3. Match test strips to the sanitizer’s active ingredient and record results.
  4. Follow the label’s dilution, contact time, temperature and rinsing instructions.
  5. Check dispenser calibration and warewash operation against manufacturer instructions.

DILUTION WORKSHEET

Precision starts
with the label.

Use the stock concentration and target from your product label. Default values are illustrative, not recommended concentrations.

Use this food contact surface sanitizer ppm Ontario worksheet with label-specified inputs. It does not select a sanitizer, prescribe a target concentration or verify compliance.

C₁ × V₁ = C₂ × V₂. Assumes compatible, additive liquid volumes. Never mix chemicals. Do not convert percentage strength to ppm without checking the formulation basis.

Concentrate40 mLWater to final volume9,960 mL
Verify with product-compatible test strips. Follow the label’s contact time, temperature and rinsing instructions. This calculation does not establish compliance.

QUESTIONS TO BRING TO YOUR SUPPLIER

Choosing a quaternary ammonium test strips supplier Ottawa kitchens can contact

Specify the sanitizer’s active ingredient and the test range required by its label. Ask for the strip instructions, expiry date and storage requirements, and confirm that the method is compatible with the exact product before ordering.

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