When manually sanitizing with hot water, why must the water temperature be tightly controlled at 171°F for the full 30 seconds?

Giải thích

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.