Which of the following statements regarding sanitizing solutions is true?

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.