Which substance is approved for sanitizing food contact surfaces and equipment?

Chlorine is widely recognized as an effective sanitizing agent for food contact surfaces and equipment due to its strong antimicrobial properties. It works by killing bacteria, viruses, and pathogens that can cause foodborne illnesses. When used in the proper concentration (typically around 50-200 parts per million depending on the surface and regulations), chlorine can effectively reduce the microbial load on surfaces, ensuring that they are safe for food preparation.

Iodine can also function as a sanitizer, but it is less commonly used in food preparation compared to chlorine. Boric acid is not approved for sanitizing food contact surfaces as it is more of an insecticide and can be harmful in food environments. Hydrogen peroxide is sometimes used for sanitizing, but its effectiveness as a sanitizer on food contact surfaces varies and is less favored compared to chlorine in commercial food settings. Therefore, chlorine stands out as the primary choice approved for this specific use in the food handling industry.