Which chemical is commonly used for sanitizing surfaces at McDonald's?

Chlorine bleach is commonly used for sanitizing surfaces at McDonald's because it is highly effective at killing a wide range of pathogens, including bacteria and viruses that can pose health risks. Chlorine bleach works by releasing chlorine gas when diluted with water, which is a potent disinfectant. This makes it suitable for the fast-paced environment of a restaurant, where maintaining cleanliness and food safety is crucial.

The use of chlorine bleach as a sanitizer helps ensure that surfaces are not just clean but also hygienic, significantly reducing the chance of cross-contamination and foodborne illnesses. It is important in a food service environment to use a sanitizer that is approved for food contact surfaces, and chlorine bleach meets this requirement when used correctly.

Other chemicals mentioned, such as hydrogen peroxide, vinegar, and ammonia, have their own uses but may not be as effective or suitable as chlorine bleach for sanitizing surfaces in a fast food restaurant context. Hydrogen peroxide can be a sanitizer, but it is typically not the first choice in commercial food service. Vinegar, while useful for cleaning, is not recognized as a food-grade sanitizer to the same degree as chlorine bleach. Ammonia is more often used for cleaning and degreasing rather than sanitizing surfaces that come in contact with