What types of approved sanitizers are commonly used in food handling?

The correct answer identifies common approved sanitizers used in food handling as chlorine and quaternary ammonia (Quats). Chlorine is widely utilized due to its effectiveness in killing a broad spectrum of pathogens, including bacteria, viruses, and fungi, making it a staple in maintaining cleanliness and preventing foodborne illnesses. Its rapid action and ability to function in various water temperatures and conditions enhance its usefulness in commercial kitchens.

Quaternary ammonia compounds are also preferred sanitizers in food handling because they are effective against bacteria and offer residual antimicrobial properties. This can help to ensure continued sanitation even after surfaces have dried. Furthermore, Quats are generally less corrosive than chlorine, making them safer for cleaning food contact surfaces.

Other choices may include options that are less effective or not recommended in food handling contexts. For example, while vinegar and alcohol can have some antimicrobial properties, they are not typically approved sanitizers for use in food preparation environments. Similarly, while iodine is recognized as a sanitizer in some scenarios, the combination listed in the answer choice does not include the common pairing that includes chlorine, which is more prevalent in commercial food safety practices.