Which of the following is NOT a common type of chemical sanitizer?

Which of the following is NOT a common type of chemical sanitizer?

• A. Chlorine
• B. Iodine
• C. Quaternary ammonium compounds
• D. Hydrogen peroxide

Answer: (D)

Hydrogen peroxide is not commonly classified as a chemical sanitizer in the same category as the other options listed. The primary types of chemical sanitizers used in food service establishments include chlorine, iodine, and quaternary ammonium compounds. These are well-recognized for their effectiveness in killing microorganisms on food contact surfaces when used at the proper concentrations and contact times. Chlorine is widely used in various forms, including liquid bleach, and is known for its strong disinfecting properties. Iodine is also a recognized sanitizer, especially for certain applications like sanitizing utensils and food preparation surfaces. Quaternary ammonium compounds, often referred to as quats, are another group of sanitizers frequently found in commercial kitchens due to their ability to kill bacteria and provide residual effects on surfaces. While hydrogen peroxide has disinfectant properties and is sometimes used for cleaning purposes, its primary use in the food industry does not classify it as a standard chemical sanitizer in the same manner as the others listed in the question. Thus, it is distinguished from the main chemical sanitizers commonly utilized in food safety practices.

Hydrogen peroxide is not commonly classified as a chemical sanitizer in the same category as the other options listed. The primary types of chemical sanitizers used in food service establishments include chlorine, iodine, and quaternary ammonium compounds. These are well-recognized for their effectiveness in killing microorganisms on food contact surfaces when used at the proper concentrations and contact times.

Chlorine is widely used in various forms, including liquid bleach, and is known for its strong disinfecting properties. Iodine is also a recognized sanitizer, especially for certain applications like sanitizing utensils and food preparation surfaces. Quaternary ammonium compounds, often referred to as quats, are another group of sanitizers frequently found in commercial kitchens due to their ability to kill bacteria and provide residual effects on surfaces.

While hydrogen peroxide has disinfectant properties and is sometimes used for cleaning purposes, its primary use in the food industry does not classify it as a standard chemical sanitizer in the same manner as the others listed in the question. Thus, it is distinguished from the main chemical sanitizers commonly utilized in food safety practices.