FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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50ppm:3 minutes
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50ppm:2 minutes
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100ppm:3 minutes
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100ppm:2 minutes
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Detailed explanation-1: -For fresh produce, chlorine usage is recommended to be 50 to 200 mg/L (parts per million or ppm), at a pH below 8.0 with a contact time of 1 to 2 minutes (Parrish et al., 2003). Over-the-counter non-floral disinfectant bleach may be labeled with a recommendation of 25 ppm chlorine to sanitize food.
Detailed explanation-2: -To create 100 ppm chlorine solution strength, mix ½ teaspoon (2.5 mL) bleach into 1 litre of potable water. Verify the concentration of your sanitizing solution: Use a test strip.
Detailed explanation-3: -A chlorine sanitizer solution should have a concentration of 50 to 100 parts per million (ppm) in water between 75 and 100 degrees Fahrenheit, with a required contact time of at least 7 seconds.
Detailed explanation-4: -The recommended concentration for disinfection has been 600-800 ppm of chlorine bleach and 50 to 200 parts per million (ppm) for sanitizing.