Cleaning & SanitizingQuestion 136 of 319
One limitation of using iodine as a sanitizer in a food facility is that it:
a.Cannot be used on stainless steel
b.Can stain surfaces, equipment, and even clothing
c.Requires water above 180°F to work
d.Is the same as chlorine and cannot be tested
Explanation
Iodine is an effective sanitizer at 12.5–25 ppm and at a pH at or below 5.0, but it can stain plastics, grout, equipment, and clothing. Color also signals concentration: a noticeable amber tint is usually present at working strength, while a faded solution may be too weak.
Law Reference: Cal. H&S Code §114099.1Practice all 319 questions free — no signup required.
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