Which is best to use when sanitizing food contact equipment?

The best approach for sanitizing food contact equipment is to use approved sanitizers that effectively eliminate pathogens without leaving harmful residues. None of the provided options meet the criteria for safe and effective sanitization of food contact surfaces.

Pine oil and phenols, while sometimes used in cleaning products, do not have the necessary antimicrobial strengths or food safety approvals required for sanitization in food operations. Additionally, these substances may not be safe for food contact surfaces, as they can leave residues that might contaminate food or pose health risks. Copper, although it has some antimicrobial properties, is not recognized as a sanitizer for food equipment and can corrode or leach into food when used improperly.

In food safety protocols, it is vital to utilize sanitizers specifically formulated and approved for food contact equipment, such as chlorine bleach, quaternary ammonium compounds (quats), or iodine-based solutions. Therefore, the best answer in this context is that none of the provided options are suitable for sanitizing food contact equipment.