Name common sanitizers used in foodservice, with typical concentration ranges and contact times.

• A. Chlorine: 50–100 ppm with 7–60 seconds contact; Quaternary ammonium (quats): 200–400 ppm with 30–60 seconds contact; Iodine: 12.5–25 ppm with 30–60 seconds contact
• B. Chlorine: 10–25 ppm with 1–2 minutes contact; Quats: 100–200 ppm with 10–20 seconds contact; Iodine: 5–15 ppm with 5–10 seconds contact
• C. Chlorine: 200–400 ppm with 60–90 seconds contact; Quats: 50–100 ppm with 5–10 seconds contact; Iodine: 100–200 ppm with 60–120 seconds contact
• D. Chlorine: 12.5–25 ppm with 30–60 seconds contact; Quats: 7–60 ppm with 30–60 seconds contact; Iodine: 200–400 ppm with 60–120 seconds contact

Answer: (A)