Certified Professional Food Safety (CP-FS) Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Study for the Certified Professional Food Safety Exam with comprehensive quizzes. Prepare with multiple choice questions featuring hints and explanations. Get the confidence you need to succeed!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

What minimum temperature should the sanitizing compartment of the sink reach if using hot water for sanitation in manual warewashing?

150°F
160°F
171°F
180°F

The correct answer is: 171°F

The minimum temperature that the sanitizing compartment of the sink should reach when using hot water for manual warewashing is 171°F. This temperature is crucial because it effectively eliminates harmful pathogens from the surfaces of dishes and utensils, ensuring they are safe for use. At 171°F, water is hot enough to not only sanitize but also to ensure that any food residues are removed from the surfaces being cleaned. This temperature aligns with standards set by health authorities and food safety guidelines, which are designed to minimize the risk of foodborne illness. Using water at this temperature helps to ensure that the sanitization process is both effective and efficient. Maintaining proper temperatures during the sanitation process is vital as lower temperatures may compromise the effectiveness of the sanitizing process, potentially leaving harmful bacteria on washed items.