Food Safety Certification Practice Test

What does a low-temperature dishwasher use to sanitize equipment and utensils?

1. High heat

2. Steam

3. Detergents

4. Chemicals

The correct answer is: Chemicals

A low-temperature dishwasher typically uses chemicals to sanitize equipment and utensils. This method of sanitation relies on specific chemical agents that are effective at lower temperatures, allowing for the cleaning process to take place without the high heat that traditional dishwashers utilize. The use of chemicals is essential in low-temperature systems because they can effectively kill bacteria and other pathogens even when the water is not at boiling or high heat levels. Maintaining the proper concentration of these chemical sanitizers is critical for ensuring that the dishwasher works efficiently and meets health and safety standards. Options that mention high heat, steam, or detergents do not align with the operation of low-temperature dishwashers. High heat typically refers to high-temperature sanitizing methods where the heat itself is the primary means for killing germs. Steam is often associated with steam cleaning processes that also rely on high temperatures. Detergents, while important for cleaning, do not have the sanitizing properties required in this context—they assist in removing food particles but are not sufficient on their own to kill harmful microorganisms without the aid of heat or chemicals.