Chlorine disinfect product wash, ppm?

Does anyone use chlorine to wash their produce, what parts per million is the best.
Can it be too strong, what's the haccp range?
And do you need to wash afterwards

Chlorine is commonly used to wash produce. 

 

You will need to check your country's regulations.  In the US we generally keep it at about 100 ppm which means it does not have to rinsed afterwards.  Yes it can be too strong and then you will need to rinse and too strong can effect the taste characteristics. 

 

If you are sanitizing equipment you can stronger but depending on how strong can effect equipment and require rinsing afterwards. 

Hi Matt,

 

We use a chlorine based sanitiser as part of our regime. The concerns are not so much with it being too strong (although it can be but it is not so much a risk as it is a waste unless you get up to a really high ppm). If using for washing produce vs equipment then you need to have it weaker as snookie mentioned. We run ours at around 400ppm but this is rinsed off.....you would ideally be looking at around 100 - 200ppm for around 10 seconds. The ppm does not have to be exact (you will find it hard hit a specific ppm as its a very narrow window) so give yourself a range you are comfortable with and confident you can hit if you are adding this as a CCP or QCCP etc.