NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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100 PPM / 2 Minutes
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100 PPM / 1 Minute
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100 PPM / 3 Minutes
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None of the above
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Detailed explanation-1: -To sanitise fruit and vegetables, clean them in water to remove all visible dirt and then sanitise them by soaking in 100 ppm (free) chlorine for 5 minutes. Sodium hypochlorite (commonly known as bleach) is a chlorine based chemical that is a permitted washing agent for food manufacture.
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 concentration of 50 to 200 parts per million (ppm) is recommended to sanitize food contact surfaces including utensils, equipment, and tables.
Detailed explanation-4: -Concentration of active chlorine is expressed in parts per million (ppm). Concentrations of active chlorine in the range of 0, 2 to 5 ppm are able to kill most bacteria and fungi present in water. However, in commercial operations higher concentrations are used (100-200 ppm) for washing and hydrocooling.