Certified Professional Food Safety (CP-FS) Practice Exam

What is the minimum required temperature of water for food service operations?

1. 80°F

2. 100°F

3. 120°F

4. 140°F

The correct answer is: 100°F

The minimum required temperature of water for food service operations is critical for ensuring the safety and sanitation of food items. Water at 100°F is often recognized as a suitable temperature for various food service tasks, particularly for activities such as washing hands and sanitizing food contact surfaces. This temperature is warm enough to effectively remove soil and debris while also discouraging the growth of pathogens that may be present. Water temperatures below this level can inhibit effective cleaning and sanitation, as cooler water may not adequately dissolve fats and oils or may allow bacteria to survive on surfaces. Furthermore, utilizing warmer water within the range helps in creating a conducive environment for chemical sanitizers to work effectively when cleaning food preparation areas and utensils. In contrast, water temperatures significantly above this level may pose risks, such as scalding, especially during handwashing. Therefore, 100°F is a balanced temperature that serves the requirements of food service operations effectively.