Utah Food Safety Practice Test

The required temperature for hot water in a three-compartment sink is 171 degrees Fahrenheit. This temperature is crucial for effectively sanitizing dishes and utensils after they have been cleaned. Water at this temperature ensures that any foodborne pathogens or harmful bacteria are effectively eliminated, making it vital for health and safety standards in food service operations.

Using water at or above this temperature means that the sanitizing process is not only efficient but also complies with food safety regulations. Heavier or greasy items require this higher level of heat to achieve proper sanitation, especially after detergent wash cycles. Lower temperatures may not provide sufficient heat for effective sanitization, potentially putting food safety at risk.