In a three-compartment sink, staff are hot-water immersion sanitizing without chemicals. What water temperature and time meet the Food Code?
a.Immersion in water at 171°F or higher for at least 30 seconds
b.Immersion in water at 135°F for at least 5 seconds
c.Immersion in water at 75°F for a full 60 seconds
d.Immersion in water at 110°F for at least 10 seconds
Explanation
For manual hot-water sanitizing in a three-compartment sink, items must be immersed in water maintained at 171°F or hotter for at least 30 seconds; heat alone does the sanitizing, so the water has to be hot enough to kill pathogens in that half minute. 110°F is only the minimum for the detergent wash compartment, 135°F is a hot-holding temperature, and 75°F sits inside the danger zone. None of the three sanitizes, no matter how long the soak runs.
Law Reference: FDA Food Code §4-703.11Practice all 500 questions free — no signup required.
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