What is a commonly used chemical sanitizer?

The most commonly used chemical sanitizers are iodine, chlorine, and quats (quaternary ammonium compounds). If a surface does not touch food, it only needs to be cleaned and rinsed to prevent the accumulation of dirt and debris. But any surfaces that have direct contact with food such as counters, dishes, cutting boards, and utensils need to be cleaned, rinsed, and sanitized often. The chemical sanitizer should be used according to the manufacturer's recommendations. This is the typical process for cleaning and sanitizing food contact surfaces:
1) Scrape to remove any food or debris from the surface.
2) Use a cloth towel to wash the surface with a cleaning solution.
3) Rinse the surface with clean water.
4) Sanitize the surface with the correct concentration of the sanitizing agent. Allow at least 7 to 30 seconds for the sanitizer to work. (According to the manufacturer's recommendations)
5) Allow the surface too air-dry.