Final answer:
The water temperature for sanitizing in the kitchen should be at least 171 degrees Fahrenheit to effectively kill bacteria and reduce the number of microorganisms on surfaces or utensils.
Step-by-step explanation:
Water used for sanitizing in the kitchen, especially in a commercial setting where food safety standards are strictly regulated, must reach a high temperature to ensure that it is effective in killing bacteria and other microorganisms. Sanitizing involves the use of heat or chemicals to reduce the number of microorganisms to a level that is considered safe.
According to food safety guidelines, for hot water sanitizing, the recommended temperature should be at least 171 degrees Fahrenheit for at least 30 seconds. Regular use of a cooking thermometer can help guarantee that this temperature is consistently achieved, a crucial step in preventing the spread of foodborne illnesses.