[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-495998-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-495998-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","fapc-116-chlorine-bleach-sanitizer-use-guidelines","FAPC-116 - Chlorine Bleach Sanitizer Use Guidelines","","Guidelines explain how chlorine bleach solutions can be used as sanitizers in food processing operations and for washing raw fruits and vegetables. The text details regulatory limits from federal rules for available chlorine concentrations, drainage and rinsing requirements, and typical contact times. It also covers practical handling considerations including food-grade purity, odor and quality impacts, corrosion risks, pH effects, chlorine inactivation by organic soil, and ventilation and protective clothing requirements.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/fapc-116-chlorine-bleach-sanitizer-use-guidelines/495998/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/fapc-116-chlorine-bleach-sanitizer-use-guidelines/495998.png","ImageObject",300,407,{"name":42,"@type":43},"eBook King","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-06","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",15,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What regulatory limits apply to chlorine bleach sanitizing solutions for food-contact surfaces?","Question",{"text":63,"@type":64},"Sanitizing solutions must not exceed 200 parts per million (ppm) available chlorine. Equipment or articles must drain adequately before contact with food.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are chlorine bleach solutions used for washing raw fruits and vegetables?",{"text":68,"@type":64},"Hypochlorite wash-water concentration must not exceed 2000 ppm, and produce must be rinsed with potable water after chlorine treatment. Typically, 200 ppm total chlorine or less is sufficient for effective sanitizing when produce is not very dirty.",{"name":70,"@type":61,"acceptedAnswer":71},"What key practical precautions should processors follow when using chlorine bleach?",{"text":72,"@type":64},"Use only food-grade, properly purified bleach and potable water, avoid additives not approved for food use, manage odor and off-flavor risks from chlorinated water, and recognize that chlorine loses effectiveness with oil, dirt, and organic material. Also use adequate ventilation and protective clothing because chlorine is corrosive and irritating.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},495998,1791635308,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":108,"slug":109},7,40,"healthcare",{"id":111,"doc_module":4,"doc_module_name":25,"category_name":112,"show_sort_weight":113,"slug":114},8,"Research & Report",30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":107,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":26,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":97,"preview_page_count":4},962088006270,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","FAPC-116  \nGuidelines for the Use of Chlorine Bleach asa Sanitizer in Food Processing Operations  \nWilliam McGlynn  \nExtension Horticultural Food Scientist  \nUse of chlorine bleach for sanitizing equipment and food handling articles:  \nDilute mixtures of chlorine bleach and water are a common and cost-effective method for sanitizing equipment in food processing operations. When used properly, chlorine bleach can be a very effective method of killing undesirable microorganisms. Processors should be aware, however, that there are regulations concerning the use of this sanitizer. The germ-killing effect in a solution of chlorine bleach and water is due to available chlorine, present as hypochlorite and hypochlorous acid. Federal regulations (21 CFR Part 178) permit the use of sanitizing solutions containing sodium hypochlorite on food processing equipment and food contact articles with the following provisions:  \n• Equipment or articles sanitized with the solution must be allowed to drain adequately before contact with food.  \n• Solutions used for sanitizing equipment shall not exceed 200 parts per million (ppm) available chlorine.  \nAs shown in Table 1, about one tablespoon (1/2 fluid ounce, 15 ml) of typical chlorine bleach per gallon of water is the maximum that should be used for sanitizing food contact surfaces, according to federal regulation. If higher concentrations are used, the surface must be rinsed with potable water after sanitizing. Contact times of one to five minutes are usually sufficient to achieve a thorough kill, depending on chlorine concentration and organic load.  \nUse of chlorine bleach for sanitizing raw fruits and vegetables:  \nIn addition to sanitizing food contact surfaces, chlorine bleach solutions maybe used for sanitizing raw fruits and vegetables during the washing or peeling process. The federal regulations that apply differ slightly from those for sanitizing solutions given above. The regulations (21 CFR Part 173) specify two conditions for the permitted use of hypochlorite solutions in washing produce:  \n• The concentration of sanitizer in the wash water must not exceed 2000 ppm hypochlorite.  \n• The produce must be rinsed with potable water following the chlorine treatment.  \nMost operations, unless the produce is very dirty, will not need a sanitizer concentration greater than 200 ppm total chlorine to achieve the desired sanitizing effect. Contact times of one minute or greater are typically sufficient to achieve a thorough kill.  \nThe regulations do not specify a permissible residual level of chlorine. Presumably, the fresh water rinse eliminates any potential problem with residual chlorine. As a practical matter, residual chlorine would in most foods produce highly objectionable flavorsand odors well before becoming a safety hazard. Food processing in-plant chlorination systems typically produce water for processing with residual available chlorine levels of no more than 0.5 ppm. For container cooling or general washing, residual available chlorine levels of 2 to 7 ppm are commonly used. Typical municipal water systems produce potable water with a residual available chlorine  \nTable 1 – Amount of chlorine bleach per gallon of water for a given chlorine concentration1  \n\n| 􀀂􀀌􀀎􀀒􀀍􀀑 􀀎􀀇 􀀅􀀉􀀋􀀎􀀐􀀊􀀍􀀆 􀀄􀀋􀀆􀀃􀀅􀀉 􀀏􀀆􀀐 􀀈􀀃􀀋􀀋􀀎􀀍 􀀎􀀇 􀀓􀀃􀀑􀀆􀀐 | 􀀋􀀚􀀚􀀛􀀙􀀟􀀕􀀗􀀍􀀝􀀑 􀀏􀀙􀀘􀀏􀀑􀀘􀀝􀀛􀀍􀀝􀀕􀀙􀀘 􀀙􀀒 􀀝􀀙􀀝􀀍􀀖 􀀏􀀔􀀖􀀙􀀛􀀕􀀘􀀑 􀀇 􀀃􀀚􀀚􀀗􀀄􀀈 |\n| --- | --- |\n| 􀀄 􀀗􀀏􀀋􀀖􀀕􀀔􀀔􀀓 | 􀀉􀀈 |\n| 􀀄 􀀗􀀋􀀌􀀒􀀏􀀖􀀕􀀔􀀔􀀓 | 􀀅􀀃􀀃 |\n| 􀀄 􀀐􀀒􀀘􀀑􀀎 􀀔􀀘􀀓􀀍􀀏 | 􀀇􀀃􀀃 |\n| 􀀄􀀂􀀇 􀀍􀀘􀀕 | 􀀊􀀃􀀃 |\n| 􀀄􀀂􀀅 􀀍􀀘􀀕 | 􀀄􀀉􀀃􀀃 |\n| 􀀅􀀂􀀆 􀀍􀀘􀀕 | 􀀅􀀅􀀃􀀃 |\n| 􀀆􀀂􀀇 􀀍􀀘􀀕 | 􀀅􀀇􀀃􀀃 |\n| 􀀄 􀀍􀀘􀀕 | 􀀆􀀅􀀃􀀃 |\n\n􀀆􀀅 􀀋􀀜􀀜􀀞􀀗􀀕􀀘􀀓 􀀉􀀅􀀇􀀉􀀂 􀀜􀀙􀀐􀀕􀀞􀀗 􀀔􀀠􀀚􀀙􀀏􀀔􀀖􀀙􀀛􀀕􀀝􀀑 􀀕􀀘 􀀏􀀔􀀖􀀙􀀛􀀕􀀘􀀑 􀀎􀀖􀀑􀀍􀀏􀀔􀀅  \n􀀇􀀅 􀀌􀀠􀀚􀀕􀀏􀀍􀀖􀀖􀀠 􀀚􀀛􀀑􀀜􀀑􀀘􀀝 􀀍􀀜 􀀎􀀙􀀝􀀔 􀀔􀀠􀀚􀀙􀀏􀀔􀀖􀀙􀀛􀀙􀀞􀀜 􀀍􀀏􀀕􀀐 􀀍􀀘􀀐 􀀔􀀠􀀚􀀙􀀏􀀔􀀖􀀙􀀛􀀕􀀝􀀑 􀀕􀀙􀀘􀀅􀀈􀀅 􀀚􀀚􀀗 􀀊 􀀚􀀍􀀛􀀝􀀜 􀀚􀀑􀀛 􀀗􀀕􀀖􀀖􀀕􀀙􀀘􀀅  \nlevel of 0.25 to 2 ppm.  \nSome considerations when using chlorine bleach asa sanitizer:  \nAny chlorine bleach that is used for making a sanitizing solution, whether for equipment or raw produce, must be of sufficient purity to be categorized as a  \nOklahoma Cooperative Extension Service • Divisio","cbCaibgCWSPgTprH","https://ap.wps.com/l/cbCaibgCWSPgTprH","pdf",923092,"English","# Sanitizing equipment and food-contact articles\n## Regulatory concentration limits and contact time\n# Sanitizing raw fruits and vegetables\n## Hypochlorite conditions and post-rinse\n# Practical considerations when using chlorine bleach","[{\"question\":\"What regulatory limits apply to chlorine bleach sanitizing solutions for food-contact surfaces?\",\"answer\":\"Sanitizing solutions must not exceed 200 parts per million (ppm) available chlorine. Equipment or articles must drain adequately before contact with food.\"},{\"question\":\"How are chlorine bleach solutions used for washing raw fruits and vegetables?\",\"answer\":\"Hypochlorite wash-water concentration must not exceed 2000 ppm, and produce must be rinsed with potable water after chlorine treatment. Typically, 200 ppm total chlorine or less is sufficient for effective sanitizing when produce is not very dirty.\"},{\"question\":\"What key practical precautions should processors follow when using chlorine bleach?\",\"answer\":\"Use only food-grade, properly purified bleach and potable water, avoid additives not approved for food use, manage odor and off-flavor risks from chlorinated water, and recognize that chlorine loses effectiveness with oil, dirt, and organic material. Also use adequate ventilation and protective clothing because chlorine is corrosive and irritating.\"}]","FAPC-116 - Chlorine Bleach Sanitizer Use Guidelines | PDF",1790925533]