Sanitizer levels must be monitored to make sure the levels are effective at reducing the presence of microorganisms in the water. The primary purpose of the sanitizer is not to clean the produce, but to prevent cross-contamination from the water to produce. Always follow the label when using a sanitizer. The build-up of organic material, such as leaves or soil, may bind the sanitizer and reduce its efficacy. Some sanitizers, such as chlorine, are most active at a specific pH, so you should monitor the sanitizer levels and the water pH. Develop an SOP specific to your sanitizer and document all monitoring steps on the Water Monitoring Log.

Click next to continue through this decision tree.