How to Use and Monitor Chlorine (Sodium/Calcium Hypochlorite) in Fruit and Vegetable Washwater and on Equipment and Food Contact Surfaces
PUBLICATION SERIES SP798
Sanitizers Used in Fruit & Vegetables Handling
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Summary
Guidance on produce sanitation for organic farms and farm-to-school supply chains. Explains how to select food-grade, EPA-registered sanitizers that meet National Organic Program rules, with details on chlorine limits, rinsing and records, and how peroxyacetic acid differs. Summarizes food safety protections from farm to cafeteria, including GAPs, buying specifications, audits, storage temperatures, delivery checks, and traceability. Also covers how chlorine sanitizers work, what affects effectiveness, and how to calculate, test, and document target ppm.
Publications in Series: Sanitizers Used in Fruit & Vegetables Handling
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