Applies to solutions for use as sanitizers, and specifies three nominal concentrations with available chlorine content of 5, 10 and 12.5 percent (m/V). Appearance, sampling and testing, chemical properties, heat stability, keeping quality, packaging and marking are covered, and appendices describe methods for determination of available chlorine, free sodium hydroxide, sodium chlorate, stability of sodium hypochlorite solution and recommended practices for sanitizing dairy equipment.