Cleaning & SanitizingQuestion 16 of 319
If hot water is used instead of a chemical sanitizer in the third sink compartment, the water must be at least:
a.120°F (49°C) for 60 seconds
b.140°F (60°C) for 15 seconds
c.160°F (71°C) for 10 seconds
d.171°F (77°C) for 30 seconds
Explanation
When using the hot-water immersion method in a three-compartment sink, items must be fully submerged in water of at least 171°F (77°C) for at least 30 seconds. The high temperature destroys remaining microorganisms on food-contact surfaces.
Law Reference: Cal. H&S Code §114099Practice all 319 questions free — no signup required.
Related questions on this topic
- Which statement best describes the difference between cleaning and sanitizing?
- In a three-compartment sink, what is the correct order of the steps?
- What is the minimum wash water temperature for the first compartment of a three-compartment sink?
- What is the acceptable concentration range for a chlorine (bleach) sanitizer solution used on food-contact surfaces?
- A food worker mixes a quaternary ammonium (quat) sanitizer. What is the typical minimum concentration to be effective?
- What is the acceptable concentration range for an iodine sanitizer solution?
Last reviewed: · editorial process
PrepPass Editorial Team · Verified against California Food Handler Card Exam · How we review