For hot-water sanitation, items should be immersed in water for 30 seconds at what temperature?

For hot-water sanitation, items should be immersed in water at a temperature of 171°F for at least 30 seconds to effectively kill harmful microorganisms. This temperature is part of the established thresholds in food safety practice that ensure sanitization without compromising the integrity of the items being sanitized, such as dishes, utensils, or equipment.

At 171°F, the heat penetrates and helps to eliminate pathogens that could pose health risks if not properly addressed. Maintaining this specific temperature for the required amount of time ensures that the sanitation process is effective while minimizing any potential damage to the item being sanitized.

Other temperature options provided would not achieve the same level of pathogen reduction as 171°F. For instance, 185°F is too high for typical sanitizing practices and could damage sensitive equipment, while both 121°F and 98.6°F are well below the threshold needed for effective sanitation, thus insufficient for ensuring food safety.