Food Safety Certification Practice Test

Question: 1 / 400

What must the final rinse temperature be when sanitizing with hot water in manual dishwashing?

150°F

171°F

When sanitizing with hot water in manual dishwashing, the final rinse temperature must reach 171°F. This temperature is required to effectively sanitize dishes, utensils, and equipment by ensuring that any remaining bacteria or pathogens are killed.

Reaching 171°F during the final rinse guarantees that the items are not only cleaned but also sanitized, contributing to overall food safety. This temperature is a critical benchmark established by health guidelines to ensure that sanitation processes are effective in eliminating harmful organisms that could lead to foodborne illness.

Maintaining the appropriate temperature is essential during the rinse process, as insufficient temperatures would fail to achieve the necessary level of sanitization, potentially compromising food safety standards.

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180°F

194°F

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