When washing dishes or foodservice equipment, cleaning and sanitizing need to happen together – each on its own isn’t enough to protect your guests from pathogens. But even when sanitizer is used after cleaning, Statefoodsafety.com says it can fail to do its job or even spread germs if not used at the proper temperature and concentration for the appropriate amount of time. Chlorine, iodine and quaternary ammonium compound sanitizing solution all have different temperature requirements. If a sanitizer is mixed with water that’s not the right temperature, it may be less effective. Use test strips to check you are using the appropriate concentration of each sanitizer as it might be dangerous at the wrong proportions. Finally, let each sanitizer work for the required amount of time to make sure it’s effective.