What should the minimum concentration of chlorine for sanitizing food contact surfaces be?

The minimum concentration of chlorine for sanitizing food contact surfaces should be between 50-100 ppm (parts per million). This concentration is effective for killing a wide range of pathogens that can be present on surfaces where food is prepared or served.

Using chlorine at this level ensures that harmful bacteria, viruses, and other microorganisms are adequately eliminated, thus reducing the risk of foodborne illnesses. Additionally, the 50-100 ppm range is recognized by various health and food safety guidelines, making it a standard for effective sanitation in food service environments.

Concentrations lower than 50 ppm may not be sufficient to ensure proper sanitization, while levels higher than 100 ppm can lead to issues such as chemical residues affecting food safety and potential adverse health effects due to chlorine exposure. Therefore, maintaining the concentration within 50-100 ppm strikes a balance between efficacy and safety in food handling practices.