Food Manager Practice Exam

At what temperature must equipment and utensils be placed for heat sanitizing?

1. 160 degrees

2. 171 degrees

3. 180 degrees

4. 200 degrees

The correct answer is: 171 degrees

Heat sanitizing requires equipment and utensils to be immersed in hot water at a specific temperature for a certain duration to effectively kill germs and bacteria that can cause foodborne illness. The correct temperature for heat sanitizing is 171 degrees Fahrenheit. At this temperature, items should be held for at least 30 seconds to ensure proper sanitization. The choice of 171 degrees Fahrenheit aligns with food safety guidelines, which recommend this specific temperature to achieve effective sanitation processes in commercial kitchens and food service environments. This temperature is often used as it provides a balance where sanitization can occur quickly without risking damage to the equipment or utensils. While other temperatures listed may also be used in sterilization processes, they are either higher or not as commonly referenced in the context of heat sanitation for utensils and equipment in food service operations. Understanding these specific requirements is critical for anyone tasked with ensuring food safety and maintaining proper hygiene standards in the kitchen.