A food employee tests an iodine sanitizer with a test strip and gets a reading of 30 ppm. The water temperature is 80°F. Is this solution acceptable for sanitizing food-contact surfaces?

Explanation

California Retail Food Code HSC §114099.6 sets iodine (iodophor) sanitizer concentration at 12.5-25 ppm at a minimum water temperature of 75°F and pH at or below 5.0, with at least 30 seconds of contact time. Concentrations above 25 ppm are NOT acceptable: iodine can taint food flavor at higher concentrations, stain surfaces yellow/brown, and irritate skin. The CRFC treats over-concentration as a violation equivalent to under-concentration. The fix is to dilute with potable water until a fresh test reads within 12.5-25 ppm. Option A is the common 'more is better' misconception that the exam specifically tests against — sanitizer concentration must be IN range, not above it. Option C is wrong because all three approved sanitizers (chlorine, quat, iodine) have regulated ranges. Option D is wrong because iodine is one of the three EPA/FDA-approved retail-food sanitizers explicitly named in the CRFC. The lesson: always verify with the matching test strip type and adjust both up AND down to stay in range.