Sanitising tablets: count them, do not pour
Tablets dissolved in a measured volume of water make a sanitising solution at the strength on the label, with no pouring, no jug and no dilution station.
- Where
- Food-contact surfaces, general disinfection
- Dosing
- By count, into a marked volume of water
- Best for
- Positions with no dilution station
- Check
- The test strip matched to its active
- Pack
- Confirmed with your quote
Hygienix sanitising tablets make a sanitising solution by count: a stated number of tablets in a stated volume of water, both printed on the label. They suit food-contact surfaces and general disinfection where no dilution station is fitted. They are compact and easy to move, which makes them the product for remote positions.
- 01 Enquiry
- 02 Zone survey
- 03 Zone plan
- 04 Supply
- 05 At the position
- 06 Verify
- 07 Review
Sanitising tablets: count them, do not pour sits at step 4 of from survey to supply. You receive a bill of materials and a reorder quantity per position.
A count is harder to get wrong than a pour
Liquid sanitiser at a position with no station is dosed by eye.
The label says one thing, the jug says another, and the crew pours what looks right. Nobody can say afterwards what went in.
A tablet turns the dose into a number. A count survives a new starter, a night shift and a supervisor who reads no English. It can be written on a chart, checked with a glance at the open pack, and repeated tomorrow.
Where tablets beat a station
Where a busy wash-up has plumbed water and a drain, a dilution station with the liquid food-contact sanitiser is usually the better answer. Many sites run both: a station at the main wash-up and tablets everywhere else.
| Situation | Why tablets |
|---|---|
| Camp and accommodation kitchens with tank water and no plumbed station | No plumbing needed, nothing to install, nothing to drift out of setting. |
| Site cabins, vehicles and temporary kitchens | A small pack travels in a kit. A drum does not. |
| Low-volume positions | A large liquid pack would sit open for months. |
| Remote sites with a long supply line | Tablets take little room to move and to store. |
What each position gets
Tablet chart
The count, the fill line and the made-at box, in one drawing above the position.
Bucket specification
A bucket in the zone's colour, marked at the fill line the label states, specified in the plan and supplied against it.
The named strip and its limit
The test strip matched to the tablet's active, with its limit printed on the card.
Solution record card
Time made, strip reading and initials, kept at the position.
Reorder quantity
Per position, worked out from the number of buckets made up per shift.
Making up a bucket
The count is only half a dose. The other half is the water, and a bucket filled about halfway turns a precise count back into a guess.
- 01
Fill to the line
Each tablet position has a bucket in the zone's colour, marked at the volume the label states. The chart shows the count and the line together, in one drawing.
- 02
Count the tablets in
Whole tablets, at the count on the chart. A broken tablet turns the count back into a guess, so the bucket is sized to take whole ones.
- 03
Write the time
The label says how long a made-up solution stays in use, and the chart repeats that line beside a made-at box. The next person knows whether to use the bucket or make a new one.
- 04
Dip the strip
The plan names the test strip matched to the tablet's active and the limit it must read. A dip takes seconds, and it is the only way to know the count and the fill line both happened.
- 05
Close the pack
Tablets do not like damp. The pack closes after every use and goes back to the chemical store, not the draining board. The label gives the storage conditions, and the plan copies them onto the store's shelf label.
Three mess halls near Jubail
An FM contractor runs three mess-hall kitchens at a labour accommodation site near Jubail. Water comes from tanks. None of the kitchens has a plumbed dilution station, and sanitiser is poured from a jug into whatever bucket is nearest.
The plan puts tablets at all three kitchens. Each gets two buckets in the food-contact colour, marked at the fill line the label states, and a chart showing the count, the line and a made-at box. A strip tube hangs beside each chart, with the limit printed on the card. The packs move to a lockable cabinet in the store, away from the sinks. The reorder quantity for each kitchen is worked out from the number of buckets made up per shift.
The contractor holds a tablet chart for each kitchen, the bucket specification, the strip and its limit, a solution record card for each kitchen, and a reorder quantity per site.
Tablet questions
Tablets or liquid sanitiser?
Liquid through a station where a busy wash-up has plumbing. Tablets where there is no station, low volume or a long supply line. Many sites run both.
Do food-contact surfaces need rinsing afterwards?
Follow the label. It states the strength for food-contact use and whether a rinse is needed, and the chart copies that line word for word.
Can the crew break a tablet for a smaller bucket?
No. Breaking tablets turns a count back into a guess. The plan specifies a bucket size that takes whole tablets.
How should the packs be stored?
Closed, dry, off the floor, and in the chemical store rather than at the sink. The label gives the conditions.
How do we know the solution is still good?
The strip. Dip it at make-up and whenever the plan says, and record the reading on the card.
Around the tablets
Food-contact surface sanitiser
The liquid option, for a busy wash-up with plumbing and a station.
Read moreLineZONE
Colour-coded cloths, and the zone items the plan specifies around them.
Read moreLineMEASURE
The strips and checks the plan names for each sanitiser.
Read moreLineFORMULA
All six chemicals, and the task each one is for.
Read moreITF FMLabour accommodation
Camps and compounds, run by ITF FM.
Read moreITF FMSanitation and disinfection
Scheduled sanitation work on site, from ITF FM.
Read morePart of one system
Every division keeps records to the same standard, so the second one you need works the way the first one did.
Tell us where there is no station
Send the number of kitchens or positions, how they get their water and how often buckets are made up. We come back with a quote sized to that count.