Cleaning & SanitizingQuestion 22 of 319
A low-temperature (chemical) mechanical dishwasher uses a chemical sanitizer in the final rinse. The rinse water must be at least:
a.150°F (66°C)
b.120°F (49°C)
c.100°F (38°C)
d.180°F (82°C)
Explanation
Low-temperature dishwashers rely on a chemical sanitizer (commonly chlorine) in the final rinse. The rinse water must be at least 120°F so the chemical sanitizer works effectively. The concentration must be verified with a test strip.
Law Reference: Cal. H&S Code §114125This 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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