What type of sanitizer is most commonly used in foodservice?

Chlorine-based sanitizers are widely used in foodservice because of their effectiveness in killing a broad range of pathogens, including bacteria, viruses, and fungi. Chlorine is a powerful disinfectant that works by breaking down the protective wall of microorganisms, ensuring that surfaces and equipment used for food preparation are thoroughly sanitized.

The use of chlorine-based solutions is highly regulated, with specific guidelines regarding concentration and contact time to ensure safety and effectiveness. They are particularly favored in commercial kitchens due to their rapid action, low cost, and the ability to be used in various applications, from sanitizing dishes to cleaning surfaces.

Alcohol-based sanitizers, while effective for hand sanitization, may not be suitable for all surfaces or equipment in foodservice settings because they can evaporate too quickly and may not provide the same level of disinfection as chlorine-based products. Oven cleaners are not designed for use as sanitizers in foodservice and can contain harsh chemicals that are not safe for food-contact surfaces. Natural vinegar solutions, although having some antimicrobial properties, lack the efficacy required to meet health standards in a commercial kitchen environment.