Certified Pool Operator Practice Test

Many health codes set the maximum free chlorine (FC) at 4 ppm, as this is the optimal level for preventing the spread of harmful bacteria and viruses. Levels higher or lower than 4 ppm may not effectively kill bacteria and viruses, increasing the risk of foodborne illness. Additionally, setting the maximum FC at a higher level, like 5 or 6 ppm, can lead to an unpleasant taste and odor in food, making it less appealing to consumers. Therefore, 4 ppm is the best option for maintaining food safety and quality. Option B, C, and D are incorrect because they all exceed the recommended maximum FC level of 4 ppm. While these levels may still effectively kill bacteria and viruses, they can also cause food to have a strong chemical taste and smell, making it unsuitable for consumption. In summary, the optimum level of FC for food safety is 4 ppm and any higher level can have negative effects on both food safety and quality.