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The correct concentration for a bleach sanitizing solution typically used in food service settings is 100 ppm (parts per million) of chlorine. This concentration is considered effective for sanitizing surfaces to ensure the elimination of bacteria and viruses that could contaminate food.
A 100 ppm concentration ensures that the solution is strong enough to effectively kill common pathogens while remaining safe for surfaces that come into contact with food. Using a solution that is too diluted, like a 25 ppm or 50 ppm solution, may not provide adequate sanitation, potentially leading to foodborne illness. Conversely, concentrations above 100 ppm, such as 200 ppm, might damage kitchen surfaces or utensils and would also require a thorough rinse following application to ensure food safety.
Therefore, a 100 ppm chlorine solution strikes an optimal balance between sanitization effectiveness and safety for food contact surfaces.