Food Manager Exam 2025 – 400 Free Practice Questions to Pass the Exam

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Sanitizers are most effective at what temperature range?

Above 60 degrees but not above 100 degrees

Above 70 degrees but not above 110 degrees

Above 75 degrees but not above 120 degrees

Sanitizers are most effective in a specific temperature range that optimizes their ability to destroy pathogens on surfaces. The correct range, above 75 degrees but not above 120 degrees, is ideal because certain sanitizers, such as chlorine and quaternary ammonium compounds, have heightened efficacy at these elevated temperatures.

When sanitizers are used within this temperature range, their chemical activity is enhanced, leading to faster kill times against bacteria, viruses, and other harmful microorganisms. Temperatures that are too low can diminish their effectiveness, while unnecessarily high temperatures could potentially degrade the sanitizer or harm the surfaces being sanitized.

Maintaining sanitization practices within this optimal range is essential to ensure food safety and prevent foodborne illnesses. Using sanitizers outside of this temperature spectrum could compromise their effectiveness and may not provide the necessary protection against microbes.

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Above 80 degrees but not above 130 degrees

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