What temperature must hot water be supplied to the kitchen equipment and utensil washing sink for proper sanitation?

The correct temperature for hot water supplied to kitchen equipment and utensil washing sinks for proper sanitation is 180 degrees Fahrenheit. This high temperature is essential because it helps to effectively kill harmful microorganisms and pathogens present on kitchen utensils and equipment. At 180 degrees Fahrenheit, the hot water is sufficient to dissolve fats and oils, ensuring that surfaces are properly sanitized during the washing process.

Utilizing lower temperatures, such as those in the other choices, may not achieve the desired level of sanitation. For instance, 140 degrees Fahrenheit can effectively remove food particles but may not be hot enough to reliably eliminate certain bacteria and viruses. Similarly, 160 degrees Fahrenheit, while better than the lower temperatures, is still not ideal for sanitization as it may not guarantee the immediate neutralization of all potential threats compared to the effectiveness of 180 degrees Fahrenheit.

Therefore, maintaining a water temperature of 180 degrees Fahrenheit is crucial not just for sanitization but also for compliance with health and safety regulations in food service environments, which require the use of high-temperature water for effective cleaning and sanitation processes.