What is the typical chlorine sanitizer concentration used on food-contact surfaces?

• A. 50–100 ppm
• B. 200–400 ppm
• C. 12.5–25 ppm
• D. 500–700 ppm

Answer: (A)

Chlorine sanitizers work best on food-contact surfaces when there is a remaining active chlorine in the moderate range. Keeping about 50 to 100 parts per million ensures enough antimicrobial activity to reduce pathogens during the sanitizing step while avoiding excessive residues, worker exposure, or equipment corrosion. This range also fits common regulatory guidance and works best when paired with proper contact time and a clean surface. Higher levels, like 200–400 ppm or 500–700 ppm, can be more hazardous and damaging, and lower levels such as 12.5–25 ppm are unlikely to provide reliable sanitizing effect. Remember to prepare fresh sanitizer, monitor concentration with test strips, and maintain appropriate pH and contact time for effectiveness.