What type of sanitizer is recommended for use on food contact surfaces?

Chlorine-based sanitizers and quaternary ammonium compounds are recommended for use on food contact surfaces due to their effectiveness in killing a wide range of pathogens that can cause foodborne illnesses. Chlorine-based sanitizers, such as bleach solutions, are widely recognized for their strong disinfecting properties and their ability to reduce or eliminate bacteria, viruses, and fungi when used properly. They work effectively in various temperatures and have a relatively quick contact time, making them suitable for food service environments.

Quaternary ammonium compounds, commonly referred to as quats, also provide effective sanitization and are particularly favored in many food service operations for their low toxicity and ease of use. They leave a residual layer on surfaces that provides ongoing disinfection properties, which can be beneficial for food contact surfaces.

While alcohol-based sanitizers have antimicrobial properties, they are not typically recommended for food contact surfaces because they may not provide effective sanitization when there is visible soil or food residue. Iodine-based sanitizers can also be effective but might not be as widely accepted due to the potential for allergenic reactions and staining. Hydrogen peroxide-based sanitizers may not be as common for this specific application in food service settings as they can have varying efficacy based on concentration and surface