What sanitizers are commonly used in foodservice operations?

The commonly used sanitizers in foodservice operations include chlorine, iodine, and quaternary ammonium compounds due to their effectiveness in killing a wide range of pathogens that can cause foodborne illnesses.

Chlorine is a powerful disinfectant often used for sanitizing food contact surfaces and kitchen utensils. It works effectively against bacteria and viruses when used at the correct concentration, making it a staple in many foodservice settings. Iodine is another effective sanitizer that is often utilized for its antimicrobial properties and is particularly effective in sanitizing food surfaces and utensils.

Quaternary ammonium compounds, often referred to as quats, are a group of sanitizers that are popular in the food industry because they are less corrosive than chlorine and can leave a residual effect on sanitized surfaces, providing ongoing protection against microbial growth.

Overall, these sanitizers are preferred because they not only provide effective disinfection but also are relatively safe for use on surfaces that come into contact with food, which is critical for maintaining public health and safety in foodservice operations. The other options do not include appropriate sanitizers for foodservice contexts, as they do not have the necessary efficacy or are not commonly recognized as sanitizing agents.