What is the required temperature and duration for sanitizing food-contact surfaces of all equipment and utensils?

The requirement for sanitizing food-contact surfaces of all equipment and utensils is typically established based on guidelines set forth by health departments and food safety standards. To effectively eliminate harmful bacteria and ensure food safety, sanitizing solutions must reach a specific temperature and be maintained for a required duration.

The correct option states that the required temperature and duration for sanitization is 170°F for 30 seconds. This is a common standard that allows heat to penetrate surfaces sufficiently to kill most pathogens, providing an effective process to reduce contamination risks. Maintaining this temperature for the specified time helps ensure that any residual microorganisms are effectively destroyed, thereby promoting food safety in kitchen environments.

In this context, it is essential to adhere to these recommendations, as they are designed to protect public health and prevent foodborne illnesses that can arise from inadequate sanitation practices.