# Not Edible Things

Cleaners, extractions, etc etc etc etc etc etc

# Bleach Bleach Bleach

**It is critical to read and follow the safety instructions on any product you use. Below are the most important safety guidelines when using sanitizing products:**
- Never mix bleach with ammonia or any other cleaner.
- Wear rubber or other non-porous boots, gloves, and eye protection.
- Try not to breathe in product fumes. If using products indoors, open windows and doors to allow fresh air to enter.

### Recommendations for Cleaning and Sanitizing Food Cans and Surfaces
|Area or Item to be Cleaned | Bleach Amount | Water Amount | Cleaning Steps |
|---------------------------|---------------|--------------|----------------|
|Food surfaces that may have touched flood water. Examples: Countertops, plates. Note: Throw away wooden cutting boards, baby bottle nipples, and pacifiers. | 1 tablespoon (0.5 ounces or ~15 mL) | 1 gallon (3.8 L)| 1. Wash with soap and hot, clean water. 2. Rinse with clean water. 3. Sanitize in a solution of 1 tablespoon of household chlorine bleach in 1 gallon of clean water. 4. Allow to air dry.|
|Food cans that are not bulging, open, or damaged|1 cup(8 ounces or 240 mL)|5 gallons(18.9 L) |1. Remove can labels. 2. Wash cans with soap and warm, clean water. 3.Dip cans in mixture of 1 cup of bleach per 5 gallons of water. 4. Allow to air dry. 5. Re–label cans with a permanent marker.