Cleaning & SanitizingQuestion 136 of 319
One limitation of using iodine as a sanitizer in a food facility is that it:
a.Requires water above 180°F to work
b.Can stain surfaces, equipment, and even clothing
c.Is the same as chlorine and cannot be tested
d.Cannot be used on stainless steel
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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