Sanitization for Food Safety: Using Sanitizer Test Strips

Chlorine and pH How to apply FDA Food Code 4-501.114(A) - S pecifically the table that shows how chlorine sanitizer effectiveness depends on concentration, pH and temperature . What the provision says Section 4- 501.114(A) sets requirements for chemical sanitizing solutions used on food - contact surfaces in manual or mechanical operations (e.g., sinks, warewashing machines). It states that a sanitizer (like chlorine) must meet these parameters: concentration , temperature , pH , and contact time . ( U.S. Food and Drug Administration ) For chlorine solutions, the table (as adopted in some jurisdictions) looks like this:

Chlorine concentration (mg/L or ppm)

Minimum temperature required at pH ≤10

Minimum temperature required at pH ≤8

25- 49 ppm

120 °F (49 °C)

50- 99 ppm

100 °F (38 °C)

75 °F (24 °C)

100 ppm

55 °F (13 °C)

(Note: the “pH ≤8” column shows a lower temperature requirement when the pH is more favorable.)

A few things to note: • Concentration refers to how many milligrams per liter (mg/L) of free chlorine are in the sanitizing solution. • pH is the acidity/alkalinity of the solution: higher pH means more alkaline. • Temperature is the minimum water/solution temperature that must be reached (or exceeded) for the sanitizer to be effective under those conditions. • There is also a required contact time (how long the sanitizer must stay in contact with the surface) but that is covered in other parts of the Code (or in local adoption) — many sources say at least ~7 – 10 seconds for chlorine in these conditions.

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