Hot water for sanitizing assembled equipment should not be cooler than what temperature at the end of the system?

The correct answer is that hot water for sanitizing assembled equipment should not be cooler than 170 degrees F for 5 minutes. This standard is based on the principles of effective sanitization, which require sufficient temperature and exposure time to ensure that harmful microorganisms are adequately killed.

Sanitizing at a temperature of 170 degrees F for at least 5 minutes is widely accepted in the food service and health industries as an effective method for reducing or eliminating pathogens on equipment surfaces. At this temperature, the hot water can penetrate surfaces and effectively disrupt microbial cell structures, hence achieving microbial reduction.

Although higher temperatures may enhance efficacy, the requirement set at 170 degrees F reflects a balance between the effectiveness of sanitization and practical considerations, such as the potential for equipment damage and energy costs. This standard has been established by guidelines from health departments and food safety organizations, reinforcing its importance in maintaining public health safety standards.