At what temperature and duration must food-contact surfaces be sanitized?

Sanitizing food-contact surfaces is a crucial practice in the food service and healthcare industries to prevent foodborne illnesses and ensure the safety of residents in nursing homes. The correct temperature and duration for sanitizing food-contact surfaces is 170°F for 30 seconds.

At this temperature, the heat is effective in reducing pathogens on surfaces to levels considered safe for food service. The specified time of 30 seconds at 170°F is sufficient for the heat to penetrate the surfaces and kill harmful bacteria and viruses without causing damage to the surfaces themselves.

The importance of both the temperature and duration cannot be overlooked; achieving the required temperature alone may not be effective without the adequate amount of time to ensure proper sanitization. Conversely, a longer duration at lower temperatures may not sufficiently eliminate harmful organisms.

Understanding the principles of sanitization—specifically the relationship between heat, time, and the effectiveness of sanitizing agents—helps ensure that food-contact surfaces remain safe and hygienic in settings like nursing homes, where vulnerable populations reside.