Which of the following is a commonly used chemical sanitizer?

Chlorine, iodine, and quaternary ammonium compounds (quats) are widely recognized as effective chemical sanitizers used in food service and food processing environments. These sanitizers are essential in controlling harmful microorganisms on food contact surfaces and equipment, thereby helping to ensure food safety.

Chlorine is a powerful disinfectant that can destroy bacteria and viruses effectively, making it a staple in many cleaning protocols. Iodine is also used for sanitizing food contact surfaces, particularly in situations where chlorine might not be suitable. Quaternary ammonium compounds are known for their ability to sanitize without leaving harmful residues, and they are often preferred in foodservice settings due to their mildness and ease of use.

While hydrogen peroxide, bleach, and vinegar can be used for cleaning purposes, they are not as commonly recognized or recommended as direct sanitizers in food service compared to the trio mentioned. This is why the other options do not align as closely with standard practices and regulations related to food sanitation. Understanding the specific uses and effectiveness of chemical sanitizers is crucial for maintaining hygiene standards in any food handling operations.