Greensboro, NC -- We all know it's possible to eat or drink too much of good thing, but over sanitizing, how can that be bad? We learn about the issue for restaurants and home kitchens alike.
Chef Keith Gardiner with GTCC's Culinary Technology Department walks us through the testing. "You take a little piece of test strip and you submerge it in liquid for 10 seconds. You want to match it to a minimum 200 parts per million and you can see that's good. If the sanitizer is too strong, these are chemicals and they can be hazardous to your health."
At home is no different. "People will take a spray bottle like this and put 1/2 an inch of chlorine in it, when in fact, you only need two tablespoons for a whole gallon water. So if its too strong, yeah it will kill stuff better but its kind of like salt, a little is good a lot is not necessarily better."
Restaurants can lose up to three points for this violation.