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

The proper concentration for a chlorine solution when sanitizing food contact surfaces is 50 to 100 parts per million (ppm). This concentration range is widely accepted because it is effective for reducing pathogens to safe levels without leaving harmful residues that could affect food safety. Maintaining this concentration ensures that surfaces are sanitized properly to prevent cross-contamination and foodborne illnesses, which are critical aspects of food safety in any food service establishment.

Concentrations lower than this range may not be sufficient to effectively kill bacteria and other harmful microorganisms, while higher concentrations could pose risks such as corrosion of equipment or potential health hazards for consumers and food handlers due to chlorine residues.