What calcium hypochlorite (HTH) concentration and contact time are required to sanitize locally procured fruits and vegetables?

• A. 50 ppm for 30 minutes
• B. 100 ppm for 15 minutes
• C. 200 ppm for 5 minutes
• D. 25 ppm for 60 minutes

Answer: (B)

When sanitizing fruits and vegetables with calcium hypochlorite, you need a balance: enough available chlorine to reduce microbes on irregular surfaces, and enough contact time to let that sanitizer work where dirt and crevices hide organisms. For locally procured produce, a mid-range chlorine level kept in contact with the produce for a longer period generally provides reliable microbial reduction without overly harsh effects on quality or flavor. Too little chlorine or too short a contact time may not sanitize effectively, while extremely high concentrations with very short contact times aren’t practical and can impact taste or safety. So, the option that uses a moderate chlorine level for a longer contact time best aligns with producing safe, clean produce in typical kitchen settings. After sanitizing, rinse the produce as needed and follow your facility’s procedures for storage and handling.