Food Manager Practice Exam

What is the minimum time for chemical sanitizing at cool temperatures?

1. 30 seconds

2. 45 seconds

3. 60 seconds

4. 75 seconds

The correct answer is: 60 seconds

The minimum time for chemical sanitizing at cool temperatures is 60 seconds because this duration allows the chemical sanitizer to effectively reduce the number of pathogens on the surface being sanitized. Sanitizers need a specific contact time to work correctly, which can vary depending on the type of chemical used and the temperature of the surface being treated. When utilizing sanitizers, lower temperatures can affect the efficacy, necessitating a longer contact time to ensure that the sanitizer has enough time to kill harmful microorganisms. Therefore, 60 seconds is established as a standard minimum duration that remains effective at cooler temperatures, ensuring food safety and reducing the risk of foodborne illness. The other timeframes provided are either shorter than necessary, which could compromise food safety, or longer than required, which may be inefficient in practical applications.