New York City Food Protection Practice Test

When is a 100 PPM sanitizing solution typically used?

1. For immersion of large utensils

2. For wiping, spraying, or pouring

3. For handwashing

4. For soaking stubborn stains

The correct answer is: For wiping, spraying, or pouring

A 100 PPM (parts per million) sanitizing solution is typically used for wiping, spraying, or pouring because it is designed to effectively reduce the number of pathogens on surfaces without the need for lengthy immersion times. This concentration is often recommended for general sanitization of food contact surfaces, countertops, and equipment used in food preparation, ensuring that these areas are hygienic and safe for food handling. Using this sanitizing solution in wiping or spraying applications allows food service workers to quickly disinfect surfaces between food preparation activities, which is critical in preventing cross-contamination. In contrast, other applications such as immersion of large utensils might require a different concentration to ensure thorough coverage and disinfection, which typically exceeds 100 PPM. Handwashing, while essential for food safety, does not utilize a sanitizing solution like the one described. Soaking stubborn stains generally involves cleaning agents rather than a diluted sanitizing solution, which is more appropriate for sanitizing than for cleaning.