Can produce be washed without a rinse step post chlorine wash? If yes, what is the allowable upper limit for free chlorine from a regulatory perspective? Rinsing produce in potable water without sanitizer allows cross contamination with pathogens.
Do you mean hypochlorite or ???
Product is ? RTE ?
I guess it may depend on where you are from a Regulatory POV, eg IIRC there are various "no-rinse" commercial chemicals for "sanitizing" (specific) products which are (EPA I think) approved in USA. Some are discussed in previous threads on this Forum.
I recall many years ago using a commercial blend of NaClO/NaBrO for raw seafood. Cost a small fortune.