PUBLICATION SP798A
How to Use and Monitor Chlorine (Sodium/Calcium Hypochlorite) in Fruit and Vegetable Washwater and on Equipment and Food Contact Surfaces
If you have questions about this resource, contact your county Extension office.
Summary
Chlorine is a common, low-cost sanitizer for produce wash water and for sanitizing equipment and food-contact surfaces. This guide explains what sanitizing means, the main chlorine forms used on farms, and how factors like pH, temperature, contact time, and organic matter affect performance. It outlines safe use of food-grade, EPA-registered products, stresses cleaning before sanitizing, and shows how to calculate and verify target ppm with test strips, along with recordkeeping checks for free chlorine, pH, and water clarity.
Publications in Series: Sanitizers Used in Fruit & Vegetables Handling
Harvested for You
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