Which three agents are approved for chemical sanitizing of food contact surfaces?

The correct answer identifies the three agents that are widely recognized and approved for use in sanitizing food contact surfaces. Chlorine, Iodine, and Quaternary Ammonium compounds are effectively utilized in food safety and sanitation practices due to their ability to destroy microbes that can cause foodborne illnesses.

Chlorine is commonly used because of its powerful disinfectant properties and is effective at low concentrations. It is particularly valued in various food establishments for its ability to kill bacteria and viruses quickly.

Iodine is another effective agent that is not only used for sanitizing surfaces but is also commonly found in food service environments, where it can be used for sanitizing utensils and equipment due to its effectiveness and low toxicity.

Quaternary Ammonium compounds, or quats, are popular as well, as they are known for their residual effectiveness and ability to sanitize surfaces without the need for rinsing in many applications, making them practical for food service use.

Other choices consist of agents that either do not fulfill the criteria for approved sanitizing agents in food safety or are not recognized for effective sanitization. For instance, bleach is indeed a sanitizer, but the inclusion of Acetic Acid and Alcohol alongside it is incorrect for this specific context. Similarly, Hydrogen