Which of the following should be used to sanitize food contact surfaces?

Using an approved food-safe sanitizer is essential for sanitizing food contact surfaces because it is specifically formulated to eliminate harmful microorganisms that can be present on these surfaces. These sanitizers are designed to be effective against bacteria, viruses, and other pathogens, ensuring that any residual pathogens from food preparation are eradicated, thereby reducing the risk of foodborne illness. They are also regulated for safety in food environments, ensuring that they do not leave harmful residues that could contaminate food.

While hot water can help clean surfaces, it may not effectively kill all pathogens on its own unless at extremely high temperatures, which can be impractical and potentially dangerous. Bleach, while effective, must be used at the appropriate dilution and is not always food-safe, as improper use can lead to chemical residues that can contaminate food. Similarly, vinegar is not considered an effective sanitizer for food contact surfaces according to food safety standards, as it does not adequately eliminate all types of harmful bacteria.