A sanitizing system for preventing the spread of harmful germs on food or beverage containers by utilizing a quick and compact UV sanitizing system. The doors of the pass-through chamber allow the customer to insert an un-sanitized container on the entry (“dirty”) side of the system, and the retail employee to remove the sanitized container from the exit (“clean”) side of the system without having to touch any other surface (doors, knobs, handles, etc.) than the container itself. The system utilizes movable UV light sources to minimize the time required for effective sanitizing.