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What is the required time and temperature for hot water manual sanitization?

10 seconds at 140 F

15 seconds at 150 F

20 seconds at 160 F

30 seconds at 170 F

The required time and temperature for hot water manual sanitization is 15 seconds at 150°F. This temperature and time combination is effective in killing most harmful pathogens that could be present on food contact surfaces, utensils, or equipment. Sanitizing at this specific temperature helps ensure that sanitization is both efficient and practical for food safety standards.

Manually sanitizing at lower temperatures may not achieve the necessary reduction of microorganisms effectively, while higher temperatures may lead to damage of certain materials or items being sanitized. Understanding the appropriate temperature and duration is critical for maintaining a safe food environment and preventing foodborne illness. In essence, this balanced approach allows food handlers to sanitize effectively while also protecting their equipment and surfaces.

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