Final answer:
When using heat sanitation in a three-compartment sink, items must be soaked at a temperature of 171°F for 30 seconds to ensure the destruction of harmful microbes and bacteria and prevent foodborne illnesses.
Step-by-step explanation:
When utilizing heat sanitation in a three-compartment sink, the correct procedure is to soak items in water at a temperature of 171°F for 30 seconds. This is based on health and safety regulations that are designed to ensure the effective killing of harmful microbes and bacteria that might be present on kitchen utensils and equipment. The use of high temperatures for sanitation is critical, as pathogens can be resistant to a range of environmental factors, but the application of sufficient heat over a period of time ensures their destruction. To ensure the safety of food and prevent foodborne illnesses, adherence to these temperature guidelines is essential.
Dry heat sterilization is accomplished by the conduction of heat. Heat is absorbed by the outside surface of the device and is transferred through the entire device till the target temperature is attained. Dry heat kills microorganism by oxidizing molecules.