Which of the following is NOT used for chemically sanitizing food-contact surfaces?

Bromine is not commonly used for chemically sanitizing food-contact surfaces in food service operations. While it is a disinfectant that is effective in certain applications, particularly in swimming pools and some industrial settings, its use in food service for sanitization is rare. The primary reasons bromine is not typically utilized for food-contact surfaces include its higher toxicity levels compared to other sanitizers, potential for lingering residue, and the availability of better-suited sanitizers that are safer and more effective in the food industry.

On the other hand, quaternary ammonium compounds, chlorine, and iodine are widely recognized for their effectiveness against a broad spectrum of pathogens and are commonly employed in the food service industry for sanitizing food-contact surfaces. Quaternary ammonium compounds are appreciated for their user-friendly properties and low toxicity, chlorine is effective and recognized for its rapid action, and iodine serves as another option with antimicrobial properties.