Minimum temperature and duration for the sanitizing rinse step?

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Study for the PMT 109 Food Service Sanitation Test. Utilize flashcards and multiple choice questions, each with hints and explanations. Ensure exam readiness!

Multiple Choice

Minimum temperature and duration for the sanitizing rinse step?

Explanation:
In hot-water sanitizing, you must expose cleaned items to a high enough temperature for a sufficient period to kill microbes. The minimum effective combination commonly used is 171°F (77°C) held for 30 seconds. This ensures the heat penetrates to all surfaces and provides enough contact time for sanitization. The other options don’t meet the standard: 200°F for 10 seconds is hotter but shorter than the required contact time; 120°F for 20 seconds is not hot enough to sanitize; 150°F for 60 seconds uses more time but still isn’t the minimum heat-duration pair defined for this step.

In hot-water sanitizing, you must expose cleaned items to a high enough temperature for a sufficient period to kill microbes. The minimum effective combination commonly used is 171°F (77°C) held for 30 seconds. This ensures the heat penetrates to all surfaces and provides enough contact time for sanitization.

The other options don’t meet the standard: 200°F for 10 seconds is hotter but shorter than the required contact time; 120°F for 20 seconds is not hot enough to sanitize; 150°F for 60 seconds uses more time but still isn’t the minimum heat-duration pair defined for this step.

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