[JRandomFreeper]

And to test it, every military and commercial kitchen I was in had test strips to ensure 50ppm. If you can smell bleach, it's too strong. If the test strip doesn't change color, it's too weak.

And we had health inspectors in every single day to do a full-up inspection of the facilities in the military.

Once every 3 years in commercial establishments.

One of the things that got and kept me jobs in commercial joints was that I wasn't afraid or intimidated by a health inspection.

WTF. We had them every day, on deployments.

The only up-side on the commercial side was that you didn't have a LTC or COL MD expecting to get a piece of cake or something after the inspection. ;)

/johnny

[Shannon]

And we had health inspectors in every single day to do a full-up inspection of the facilities in the military. Once every 3 years in commercial establishments.

If you're in the military, that's comforting. But commercial establishments; very scary.

[afraidfortherepublic]

Thank you for sharing all your expertise. I’m finding it fascinating. Can you store several gallons of ppm bleach water so that you can use it as needed? Or, is it better to mix it jus before washing?