What is the minimum water temperature when using chlorine as a chemical sanitizer?

When using chlorine as a chemical sanitizer, the minimum water temperature must be at least 100ºF. This temperature is essential because higher temperatures ensure that the chlorine can effectively kill harmful microorganisms and bacteria present on food-contact surfaces. Chlorine's efficacy as a sanitizer improves as the temperature of the water increases, allowing it to work more optimally in sanitizing food equipment and utensils. Temperatures below this minimum may result in inadequate sanitization, leading to potential food safety hazards.

The other temperature options listed are not sufficient for this purpose. At temperatures below 100ºF, the effectiveness of chlorine as a sanitizer significantly decreases, which undermines the sanitization process and increases the risk of cross-contamination in food service operations. Thus, maintaining the correct temperature is crucial for food safety practices.