FOODSAFE Level 1 Practice Test · Question
What is the correct temperature a sanitizing solution should be for manual dishwashing (hot water method)?
For manual dishwashing using the hot water method for sanitizing, the water temperature should be at least 77°C (171°F) for a minimum contact time of 30 seconds
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Question: What is the correct temperature a sanitizing solution should be for manual dishwashing (hot water method)?
Answer options:
- 45°C (113°F)
- 60°C (140°F) ✅ 77°C (171°F)
- 82°C (180°F)
Correct answer: 77°C (171°F)
Explanation: For manual dishwashing using the hot water method for sanitizing, the water temperature should be at least 77°C (171°F) for a minimum contact time of 30 seconds. For chemical sanitizers, lower temperatures are used but specific concentrations and contact times are needed.
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Question explanations
- Hot holding equipment must maintain potentially hazardous food at or above what temperature?
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
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