Cleaning & SanitizingQuestion 133 of 319
A cook accidentally mixes a chlorine sanitizer at 400 ppm, much higher than the required range. What is the problem?
a.Higher concentration is always safer and works faster
b.It will not kill any bacteria because chlorine is too strong
c.It can leave a toxic chemical residue and corrode equipment; it must be diluted back to 50–100 ppm
d.Nothing — the sanitizer just kills more bacteria
Explanation
More sanitizer is not better. Chlorine above 100 ppm can leave a toxic residue on food-contact surfaces, corrode stainless steel and aluminum, and irritate skin and lungs. The solution must be diluted to the approved range (50–100 ppm) and verified with a test strip before reuse.
Law Reference: Cal. H&S Code §114099.1Practice all 319 questions free — no signup required.
Related questions on this topic
- What is the primary purpose of a mop sink (janitorial sink) in a food facility?
- When buying new commercial kitchen equipment such as a slicer or food processor, what certification mark indicates it meets food-safety design standards?
- Food-contact surfaces (counters, cutting boards, utensils) must be made of materials that are:
- Chlorine sanitizer is MOST effective when the solution's pH is:
- Why might a quaternary ammonium (quat) sanitizer fail to disinfect a surface even when mixed at the correct concentration?
- One limitation of using iodine as a sanitizer in a food facility is that it:
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against California Food Handler Card Exam · How we review