What is the minimum water temperature required when using hot water to sanitize objects?

The minimum water temperature required for sanitizing objects using hot water is 171°F. This temperature is established based on the effectiveness of hot water sanitization in reducing the number of harmful microorganisms on surfaces and utensils. At this temperature, water can kill most pathogens effectively in a shorter amount of time, making it a critical standard for ensuring food safety.

Other options represent temperatures that are either higher than necessary for effective sanitization or do not meet the established guidelines. Using water at 180°F or 200°F might offer more assurance of pathogen reduction but also can pose risks of burns or damage to items. Thus, while higher temperatures may sanitize effectively, 171°F is considered the optimal balance for safety and efficacy in a food service environment.