When manually sanitizing with hot water, why must the water temperature be tightly controlled at 171°F for the full 30 seconds?
a.Because water held below 171°F corrodes the stainless steel of the third compartment and pits the drainboard
b.Because cooler water dissolves grease more effectively than water at the sanitizing temperature
c.Because heat sanitizing depends on reaching a high-enough temperature for long enough to kill pathogens
d.Because holding the sink at one fixed temperature uses less energy than reheating it each cycle
Explanation
Heat sanitizing works by exposing items to a high enough temperature, 171°F, for long enough, at least 30 seconds, to destroy pathogens. If the water is cooler or the time shorter, sanitizing fails even though the items look clean. Corrosion, grease-cutting, and energy use are not why the Food Code sets the figure — grease is removed in the wash sink at 110°F or higher, before the item ever reaches the sanitizing compartment. That is why a thermometer and a timer, or a monitored heat source, are essential at a hot-water sanitizing sink.
Law Reference: FDA Food Code §4-501.111Practice all 500 questions free — no signup required.
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