What is the proper sanitation concentration for chlorine in dishwater?

The proper sanitation concentration for chlorine in dishwater is essential for effectively sanitizing surfaces and equipment used in food service settings. A concentration of 50 to 100 parts per million (ppm) is recommended because it strikes a balance between effective pathogen reduction and safety for food contact surfaces. This concentration level is widely accepted in the food safety industry as it ensures that harmful microorganisms are adequately eliminated while minimizing the risk of harmful chlorine residues on dishes and utensils.

Using a concentration lower than 50 ppm may not achieve the desired sanitizing effect, potentially allowing some pathogens to survive. Conversely, concentrations higher than 100 ppm can lead to unpleasant tastes and odors, as well as possible damage to dishware and utensils, particularly those made from sensitive materials. Therefore, the 50 to 100 ppm range is both effective and practical for sanitation purposes, making it the best choice for maintaining hygiene in food preparation and service areas.