What is the other sanitation specification for locally procured fruits and vegetables?

• A. 100 ppm for 15 minutes
• B. 50 ppm for 30 minutes
• C. 75 ppm for 20 minutes
• D. 25 ppm for 60 minutes

Answer: (B)

When prepping locally procured fruits and vegetables, you want a sanitation step that reliably reduces surface microbes without harming the produce’s quality. The 50 parts per million sanitizer concentration with a 30-minute contact time is the specification that fits this balance. A 50 ppm solution is a common, effective level for chlorine-based sanitizers on fresh produce, and a 30-minute soak ensures thorough contact with surfaces that may harbor contaminants, especially on locally sourced items that may vary in cleanliness. The other options—whether higher concentrations or longer/shorter times—can either risk taste or odor changes from the sanitizer or be less effective at reducing microbes.