To effectively "heat sanitize" equipment, it must be soaked for at least 30 seconds in hot water at what minimum temperature?

To effectively "heat sanitize" equipment, the key factor is ensuring that food contact surfaces are exposed to a minimum temperature to eradicate harmful pathogens. The minimum temperature for heat sanitization in hot water is 171°F, which is essential to achieve effective sanitization.

At this temperature, any bacteria present on the surface of the equipment are effectively killed, reducing the risk of foodborne illnesses. The duration of 30 seconds at this temperature ensures that the heat penetrates thoroughly enough to sanitize the equipment.

This method is crucial in food service settings, where cleanliness and safety are paramount. Other temperatures listed, while possibly effective in other contexts or for different methods of sanitization, do not meet the established standard for heat sanitization under these specific conditions.