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.171°F (77°C) for 30 seconds
c.140°F (60°C) for 15 seconds
d.160°F (71°C) for 10 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 §114099This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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