What is the proper sanitizing solution concentration for food contact surfaces?

The proper sanitizing solution concentration for food contact surfaces is a critical component of food safety. A concentration of 50-200 ppm (parts per million) of chlorine bleach is generally recommended because this specific range effectively kills a broad spectrum of bacteria and viruses while being safe for use on surfaces that come into contact with food.

Using this concentration ensures that food contact surfaces are effectively sanitized to reduce the risk of foodborne illnesses. The chlorine bleach at this level maintains a balance between efficacy and safety, making it suitable for cleaning various surfaces without the risk of residue that could contaminate food.

Concentrations below this recommended level may not be effective in killing pathogens, while levels above might lead to excessive chemical residues that could pose a risk to human health. Therefore, adherence to this specific concentration range is paramount for maintaining food safety standards in any food service environment.