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Publication #FSHN20-12

COVID-19 Preventative Measures: Homemade Hand Sanitizer1

Natalie Seymour, Mary Yavelak, Candice Christian, and Ben Chapman2

This flyer is best viewed as a PDF. It provides guidance for making hand sanitizer at home to prevent the spread of COVID-19.

Figure 1. 
[Click thumbnail to enlarge.]

In the absence of the availability of commercial hand sanitizers, the World Health Organization recommends the following recipe for homemade hand sanitizer as part of their COVID-19 response. These ingredients can typically be found at drugstores and some supermarkets.

WHAT YOU NEED

  • Small spray bottle

  • 1 tablespoon of 3% hydrogen peroxide

  • 1 teaspoon of 98% glycerin

  • Isopropyl alcohol and sterile distilled or boiled cold water in ONE of the following combinations:

    • 1 cup + 2 tablespoons of 99% isopropyl alcohol PLUS 1/4 cup + 1 teaspoon water

    • 1 cup + 3 tablespoons of 91% isopropyl alcohol PLUS 2 tablespoons + 2 and 1/2 teaspoons water

WHAT TO DO

  1. Pour alcohol into a medium container, ideally with a pouring spout.

  2. Add hydrogen peroxide, then glycerin and stir.

  3. Measure and add water.

  4. Sanitize spray bottles by adding in a small amount of leftover alcohol, swirling around and allowing to air dry.

  5. Fill bottle with solution and label clearly with contents.

USING HAND SANITIZER

To use, spray on all surfaces of your hands and rub them together until they feel dry.

For More Information

Visit: www.cdc.gov/coronavirus/2019-ncov

(800) 232-4636

These small quantity recipes are derived from WHO's Guide to Local Production: WHO-recommended Handrub Formulations.

Footnotes

1.

This document is FSHN20-12, one of a series of the Food Science and Human Nutrition Department, UF/IFAS Extension. Original publication date March 2020. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. © NCSU. Used with permission.

2.

Natalie Seymour, MS, Extension associate; Mary Yavelak, MS, Extension associate; Candice Christian, MPH, Extension associate; and Ben Chapman, professor, food safety specialist; NC State University Extension. UF Contact: Michelle Danyluk, professor, Food Science and Human Nutrition Department, UF/IFAS Citrus Research and Education Center, Lake Alfred, FL | mddanyluk@ufl.edu | (863) 956-8654.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.