What temperature must water reach for effective sanitizing when using hot water?

To achieve effective sanitization using hot water, the temperature must reach at least 171°F for a minimum of 30 seconds. This temperature is critical as it is high enough to effectively kill harmful pathogens that may be present on food-contact surfaces or equipment.

Sanitizing at this temperature for the specified duration ensures that microorganisms are significantly reduced to safe levels, thereby preventing foodborne illnesses. When water is heated to 171°F, it creates enough thermal energy to disrupt the cellular structure of bacteria, viruses, and other pathogens, ensuring they are no longer viable.

Operating at temperatures lower than this, such as those indicated in the other options, may not provide the same level of assurance in reducing pathogens effectively, leading to potential health risks. The rigorous requirement of achieving a certain temperature and duration reflects the standards set for food safety practices, ensuring that food establishments maintain a safe environment for food preparation and service.