AAA Food Handler Practice Exam

The ideal water temperature for a chemical sanitizing solution should indeed be at least 75°F. This temperature ensures that the sanitizing agent is effective in killing harmful bacteria and pathogens on food contact surfaces. At temperatures below this range, the effectiveness of the sanitizer may be compromised, resulting in insufficient sanitization and an increased risk of foodborne illness.

In addition to temperature, the concentration of the chemical sanitizing solution and the contact time are also crucial factors in achieving proper sanitation. Using a solution at or above the recommended temperature helps to activate the sanitizer, allowing it to work more efficiently when applied to surfaces. Keeping the solution warm encourages better interaction between the solution and potential contaminants, ultimately promoting a safer food handling environment.

Temperatures significantly lower than this, such as those noted in the other choices, will not adequately activate the chemical properties needed for effective sanitization. Therefore, maintaining the water temperature at or above 75°F is critical for food safety practices.