What is the minimum surface temperature required to sanitize a food contact surface?

The minimum surface temperature required to sanitize a food contact surface is 165°F. This temperature is critical because it is effective in eliminating most harmful microorganisms that can be present on surfaces that come into contact with food. The process of sanitation aims to reduce the number of pathogenic microorganisms to safe levels, minimizing the risk of foodborne illnesses.

Sanitizing at this temperature ensures that the surface is adequately treated, especially when considering factors such as the time the surface is exposed to the heat and the types of food that may have contaminated it. This requirement aligns with food safety guidelines and standards established by health authorities to promote safe food handling practices in the food service industry. Hence, maintaining surfaces at or above 165°F is essential for proper sanitation in food establishments.