What are the three most common chemical sanitizers?

The three most common chemical sanitizers used in food service operations are chlorine, iodine, and quaternary ammonium compounds (often referred to as Quats). Chlorine is widely used due to its effectiveness in killing a broad spectrum of microorganisms and its rapid action, making it a popular choice for sanitizing food contact surfaces, utensils, and equipment. Iodine serves a similar purpose, offering effective disinfection properties, especially in specific applications such as the sanitization of equipment that comes into contact with food.

Quats are a group of sanitizers known for their stability and ease of use, particularly in cleaning and sanitizing food preparation surfaces. They are less corrosive than chlorine and iodine, making them suitable for various materials and situations in foodservice settings. The combination of these three chemical sanitizers provides a versatile toolkit for ensuring food safety and preventing foodborne illnesses.

The other choices include substances that are not recognized as common chemical sanitizers in food safety practices, such as vinegar and baking soda, which do not meet the sanitation requirements set by health authorities for food establishment sanitation.