A California kitchen uses chlorine bleach sanitizer in the third compartment of a 3-compartment sink. Which combination of CONCENTRATION, WATER TEMPERATURE, and CONTACT TIME is the standard CRFC §114099 specification for chlorine sanitizing of food-contact surfaces?

Explanation

California Retail Food Code HSC §114099.6 sets the food-contact-surface chlorine sanitizer specification at approximately 50-100 ppm (often stated as 'at least 50 ppm and not greater than 100 ppm for unscented household bleach'), with the water at 75°F or warmer and a minimum 7-second immersion contact time. The same code allows weaker concentrations (e.g., 25 ppm) to be used only with longer contact times at warmer water temperatures, per the manufacturer's tested table — but the default exam answer is 50-100 ppm, ≥75°F, ≥7 seconds. Option A is below the standard concentration AND at a water temperature that slows chlorine activity dramatically (cold water reduces antimicrobial action). Option C uses a concentration suited to environmental surfaces (200 ppm is approximately the laundry/floor concentration) — at 200 ppm chlorine becomes corrosive to stainless steel and may leave a residue above the food-contact maximum. Option D (500 ppm) is in the range used for blood/bodily-fluid cleanup or norovirus outbreak response and is far too strong for food-contact surfaces. Test strips must be on hand and used for every batch.