Certified Professional Food Safety Practice Exam 2025 – Complete Prep Guide

The minimum temperature for hot water sanitizing in manual warewashing is 171°F. This temperature is critical because it ensures that harmful microorganisms are effectively killed during the sanitization process. In manual warewashing, items are submerged in hot water, and reaching this temperature for a certain duration helps achieve the required reduction of pathogens on food-contact surfaces.

Sanitization at this temperature is typically specified because it is high enough to ensure that bacteria, viruses, and other pathogens that can cause foodborne illness are reduced to safe levels. There's also a standard that often accompanies this, which specifies that items need to be immersed in water at this temperature for at least 30 seconds to ensure effective sanitization. This practice is part of ensuring food safety and preventing contamination.

In contexts where other temperatures are considered, such as 150°F or 160°F, they fail to meet the established guidelines that guarantee effective pathogen reduction. Higher temperatures, such as 180°F, while also effective, are not the minimum required and may not be necessary for effective sanitization. Thus, 171°F is the benchmark temperature that balances effectiveness with practical application in food safety protocols.