A LOW-TEMPERATURE (chemical) mechanical dish machine uses a chlorine-based sanitizer in the final rinse. Under California Retail Food Code §114099, what is the standard combination of FINAL-RINSE TEMPERATURE and CHLORINE CONCENTRATION for proper sanitization?

Explanation

California Retail Food Code HSC §114099.6 specifies that a low-temperature (chemical) mechanical dish machine must deliver a final rinse at a minimum of 120°F (per most manufacturer data plates, the warmer rinse helps the chlorine work and helps air-drying afterward) AND the chemical sanitizer must be present at the manufacturer's specified concentration, typically 50-100 ppm chlorine (or the equivalent for quat/iodine machines). Option A reverses the categories — 180°F is the HIGH-temperature machine specification, where no chemical sanitizer is used. Option B describes a high-temp machine missing the chemical. Option C is too cold (room temperature) and the chlorine concentration is too low to sanitize quickly in a brief machine cycle. The data plate on every commercial machine lists the required wash temperature, rinse temperature, and (for chemical machines) the sanitizer type and concentration — operators must verify with thermolabels for temperature and test strips for chemical concentration at the start of each shift and during operation.