What temperature must water reach for heat sanitizing?

To effectively sanitize surfaces using heat, water must reach a minimum temperature of 171°F. This temperature is essential because it ensures that harmful microorganisms are effectively killed. Heat sanitizing works by using high temperatures to destroy pathogens on dishes, utensils, and kitchen equipment. Achieving this specific temperature is a standard practice in food safety, as it is part of the guidelines established to ensure that food preparation environments are kept free of contaminants.

Other temperatures mentioned in the options do not meet the necessary threshold for effective heat sanitization according to food safety regulations. While water temperatures below 171°F may be hot, they are not sufficient to guarantee the elimination of all pathogens, limiting their effectiveness in sanitization processes. This understanding is crucial for maintaining food safety in any food service operation.