What is the minimum temperature for hot water sanitization of kitchenware?

The minimum temperature for hot water sanitization of kitchenware is indeed 170 degrees Fahrenheit. At this temperature, hot water effectively reduces the number of pathogenic microorganisms to safe levels. This practice is essential in the food service industry to prevent foodborne illnesses and ensure public health safety.

When kitchenware is submerged in water at this temperature, it allows for proper sanitation, distinguishing it from lower temperatures that may not be effective in achieving the required bacterial kill rates. While the other temperatures listed may offer varying levels of sanitization, they do not meet the recognized standard for hot water sanitization as established by health and safety regulations. Therefore, 170 degrees Fahrenheit ensures an effective balance between safety and practicality in sanitizing kitchenware.