Which of the following is NOT a common sanitizer used in food preparation?

Hydrogen peroxide is not commonly used as a sanitizer in food preparation compared to other options listed. Chlorine, iodine, and quaternary ammonia are all widely recognized and utilized for their effective sanitizing properties in food service settings. Chlorine is often favored for its effectiveness against a broad range of pathogens and is cost-efficient. Iodine is typically used in specific circumstances, especially in sanitizing food contact surfaces and equipment in some food service operations. Quaternary ammonia is also commonly used due to its low toxicity and stability, making it suitable for a variety of surfaces.

While hydrogen peroxide does have sanitizing properties and can be used for cleaning, it is less commonly adopted in the food service industry because it can be more expensive, and its effectiveness may vary depending on concentration and conditions. Therefore, while hydrogen peroxide can be an effective disinfectant for some applications, it is not categorized among the standard sanitizers for food preparation in the same way as the others listed.