Ace the 2025 AAA Food Handler Test – Spice Up Your Path to Certification!

Question: 1 / 400

Which of the following statements regarding sanitizing solutions is true?

Water hardness and water pH do not affect how well sanitizers work

Quats sanitizing solution should have a concentration of 12.5 PPM

Water temp of sanitizing solution should be hot above 110 F

Chlorine sanitizing solution should have a concentration of 50 PPM

Chlorine sanitizing solutions are effective at destroying harmful microorganisms on food contact surfaces when used at the correct concentration. A concentration of 50 parts per million (PPM) is widely recommended because it strikes a balance between effective sanitization and safety for food contact surfaces. This level is generally effective in reducing the risk of foodborne illness without leaving harmful residues that could affect food safety.

The effectiveness of chlorine as a sanitizer can be impacted by factors such as water temperature and pH, but the 50 PPM concentration is well established in food safety guidelines. This standard concentration ensures that the sanitizer can effectively kill bacteria and viruses present in the food service environment, making it a critical element in food safety protocols.

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