What is the recommended concentration of chlorine when sanitizing dishes?

The recommended concentration of chlorine when sanitizing dishes is 50-110 PPM (parts per million) because this range is effective for killing pathogens and ensuring that surfaces are safe for food contact. Chlorine is a powerful disinfectant, and when used correctly within this concentration, it can effectively reduce the microbial load on dishes without leaving harmful residues that can affect food safety.

Using a concentration lower than 50 PPM may not achieve the desired sanitization effect, potentially allowing harmful bacteria to survive. Conversely, using chlorine concentrations higher than 110 PPM can lead to chlorine's corrosive effects on dishware and utensils, and may present health hazards, such as irritation or toxicity if residue remains. Therefore, adhering to the 50-110 PPM range balances efficacy in sanitizing while considering safety and equipment durability.