Which of the following is an approved sanitizer for food-related surfaces?

Chlorine is an approved sanitizer for food-related surfaces because it is effective at killing a broad spectrum of pathogens, including bacteria, viruses, and fungi. This makes it a suitable choice for ensuring the sanitation of surfaces that come into contact with food, helping to prevent foodborne illnesses. Chlorine-based sanitizers, when used at the appropriate concentration, can effectively disinfect surfaces and maintain food safety standards.

Other choices, while they have their uses, may not be approved or effective as sanitizers in food-related applications to the same extent. For example, while bleach can be a form of chlorine and is often used as a sanitizer, it may not meet specific food safety guidelines in certain concentrations or applications. Vinegar, although it has some antimicrobial properties, is generally not recognized as a reliable sanitizer for food surfaces in commercial settings. Hydrogen peroxide can also be used as a disinfectant, but it is not as commonly approved as chlorine for food-related sanitation tasks due to its less effective nature against certain pathogens and the potential issues related to food safety when residues are left on surfaces.