In addition to sanitizing food contact surfaces, chlorine bleach solutions may be 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:
• The concentration of sanitizer in the wash water must not
exceed 2000 ppm hypochlorite.
• The produce must be rinsed with potable water following
the chlorine treatment.
Most 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.
Any 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 “food grade” substance. Some commercially available household chlorine bleaches contain fragrances, thickeners and/or other additives not approved for food use. These products are not suitable for making sanitizing solutions.