Which of the following is NOT a sanitizer type?

• A. Hydrogen peroxide
• B. Chlorine
• C. Iodine
• D. Quats

Answer: (A)

When evaluating sanitation on food-contact surfaces, the goal is to rapidly reduce microbial counts to safe levels with products that are specifically labeled and used as sanitizers. Chlorine, iodine, and quats fit this role because they are widely approved, have established contact times, and are routinely applied to surfaces that come into contact with food.

Hydrogen peroxide, on the other hand, is best known as an oxidizing disinfectant. In many NRFSP contexts it is categorized as a disinfectant rather than a sanitizer, meaning it’s used for stronger disinfection rather than the typical sanitizer use on food-contact surfaces. That’s why it’s the option listed as not being a sanitizer type in this question.