The amount of sanitizer needed to effectively destroy germs that cause foodborne illness will be insufficient if it is introduced to the water. Sanitizer can dry on kitchen countertops and dining areas if too much of it is applied to the water.
Make sure the sanitizer is neither too strong or too weak by using test strips. Just the proper amount of water should be added to the sanitizing mixture.
A chlorine bleach sanitizing solution loses some of its potency over time. Consequently, test strips must be used to evaluate the sanitizing solution.
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