Which chemical is commonly used for sanitizing food contact surfaces?

Bleach is commonly used for sanitizing food contact surfaces due to its effectiveness in killing a wide range of pathogens, including bacteria and viruses. It contains sodium hypochlorite, which is a powerful disinfectant. When diluted properly, bleach solutions can be safely applied to surfaces where food is prepared or served, ensuring that harmful microorganisms are reduced to safe levels.

Other options, while they may have some cleaning properties, are not typically relied upon for sanitization in food service environments. Soap is primarily a cleaning agent rather than a sanitizer, as it removes dirt and grease but does not necessarily eliminate pathogens. Vinegar, although it has some antibacterial properties, is not as effective as bleach for sanitization, particularly against higher-risk pathogens in food safety contexts. Alcohol can be used as a sanitizer, but typically at concentrations of at least 60-70%, and it is more often employed for sanitizing hands and small non-porous surfaces rather than large food contact surfaces.

Using bleach for sanitization ensures compliance with health regulations and helps prevent foodborne illness, making it the correct choice for this context.