National Registry of Food Safety Professionals (NRFSP) Exam 2025 – 400 Free Practice Questions to Pass the Exam

Water must be at a temperature of 171°F when used as a sanitizer because this temperature is effective for killing harmful microorganisms. When water reaches this temperature, it aids in proper sanitation and enhances the efficacy of heat in the killing process. This high temperature is required to ensure that pathogens are effectively destroyed, contributing to a safe food-handling environment.

The other temperatures are not sufficiently high enough to ensure the same level of sanitation. For instance, 110°F and 135°F are too low and would not provide the necessary heat to effectively eliminate dangerous bacteria and viruses commonly found on food contact surfaces. Although 212°F, which is boiling water, is also effective for sanitizing, it is not the required temperature according to sanitation standards typically referenced in food safety practices. Thus, 171°F is recognized as a standard temperature for using hot water as a sanitizer in various food service environments.