What is the sanitizer concentration requirement when using chlorine as your chemical sanitizer?

The correct concentration requirement for chlorine as a chemical sanitizer is between 100-150 ppm (parts per million). This range is critical for effectively killing harmful pathogens without compromising food safety. Chlorine works effectively within this concentration range, ensuring it can eliminate bacteria and viruses while remaining safe for food contact surfaces.

When using chemical sanitizers like chlorine, it's important to monitor and maintain the correct concentration to ensure the sanitizer's efficacy. Concentrations that are too low (below 100 ppm) may not effectively kill pathogens, increasing the risk of foodborne illness. Conversely, levels that are too high (above 150 ppm) may not only be wasteful but can also pose a risk of chemical residue on surfaces that come into contact with food, which can be harmful to consumers.

Ensuring that the chlorine sanitizer is within the 100-150 ppm range helps maintain a safe and sanitary environment in food service operations, aligning with health codes and safety regulations.