Ace the Ontario Food Handler Certification 2025 – Serve Up Success!

Question: 1 / 400

Which temperature is required to sanitize equipment in a three-compartment dishwashing method?

At least 43°C

At least 24°C

At least 77°C

To effectively sanitize equipment during the three-compartment dishwashing method, a temperature of at least 77°C is essential. This high temperature ensures that harmful microorganisms are effectively killed, thereby minimizing the risk of foodborne illness. The purpose of this step is to achieve proper sanitation after washing and rinsing, ensuring that any remaining bacteria or viruses are eliminated.

Utilizing a temperature lower than this threshold would not provide the necessary level of sanitation, potentially allowing pathogens to survive on dishes and utensils. Therefore, maintaining at least 77°C during the sanitizing process is critical in upholding food safety standards. This makes it a key requirement in the food handling and service industry.

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At least 82°C

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