What temperature must the water used for heat-sanitizing be?

The temperature required for heat-sanitizing water is critical for effectively eliminating harmful microorganisms that can contaminate food. At 171°F (77°C), water is hot enough to ensure that surfaces and utensils are properly sanitized when submerged or exposed for at least 30 seconds.

This temperature is a recognized standard within food safety practices because it effectively destroys a wide range of pathogens that can lead to foodborne illnesses. In contrast, the other temperatures listed do not meet the specific requirements outlined by food safety guidelines for heat sanitation. Lower temperatures may not provide the same level of assurance when it comes to microbial reduction, which is why 171°F is considered the minimum effective temperature for heat sanitization.