Which of these three most common chemical sanitizers is NOT true?

The statement regarding chlorine not being effective at temperatures below 50°F is accurate because chlorine sanitizers are significantly impacted by water temperature. Effective disinfection typically requires higher temperatures, often around 100°F or more, to ensure optimal efficacy. At temperatures below this threshold, chlorine can lose its effectiveness, leading to inadequate sanitation of surfaces.

Understanding the characteristics of the other sanitizers is essential for a comprehensive grasp of this topic. For instance, quaternary ammonium compounds (Quats) do indeed require a minimum water temperature of 68°F and a minimum contact time of 7 seconds to be effective, which underscores their utility in many commercial settings. Similarly, iodine requires a minimum contact time of 12 seconds to effectively sanitize surfaces, reflecting its unique properties compared to other sanitizer types. Furthermore, Quats are recognized as safe for food contact surfaces when used according to the manufacturer's guidelines, making them a favored choice in various food service environments.

By recognizing these specific requirements and effectiveness ranges, food safety managers can make informed decisions about which sanitizers to use in their operations.