Which chemical is listed as approved for cleaning?

• A. Hydrogen Peroxide
• B. Ammonia
• C. Chlorine
• D. Ethanol

Answer: (C)

Chlorine-based sanitizers are commonly listed as approved for cleaning on food-contact surfaces because they reliably kill a broad range of microbes and are cost-effective and familiar to most facilities. When used correctly, they’re applied after a thorough cleaning, at the proper dilution, and with enough contact time to achieve disinfection. Effectiveness depends on keeping the right concentration and pH, and it’s important not to mix chlorine with acids or ammonia due to dangerous reactions. Regular guidance also emphasizes pre-cleaning before sanitizing so soils don’t shield microbes from the sanitizer.

Other options have limitations in this context: ammonia is mainly used as a cleaner and isn’t the standard sanitizer for food-contact surfaces; ethanol can sanitize but evaporates quickly and poses flammability concerns, and may not be listed as the primary cleaning agent in many programs; hydrogen peroxide is a sanitizer with specific use cases and can be less forgiving in the presence of organic matter. Because chlorine is the chemical most consistently listed as approved for cleaning on food-contact surfaces across standard guidelines, it is the best choice here.