Final answer:
To heat sanitize equipment, it must be soaked for at least 30 seconds in hot water at a minimum temperature of 171°F (77°C).
Step-by-step explanation:
To effectively heat sanitize equipment in settings such as food service or healthcare, the equipment must be soaked for at least 30 seconds in hot water that is at least 171°F (77°C). This temperature is considered sufficient to significantly reduce the number of pathogenic microorganisms on the equipment's surface to a safe level for public health.
It's important to maintain this temperature throughout the duration of the sanitization process to ensure effective sanitization. In contrast, sterilization methods like autoclaving involve much higher temperatures of around 121°C or 132°C under pressure, and are used in laboratory or clinical settings to achieve complete sterilization.
Moist-heat sterilization is often more effective than dry-heat because it penetrates microbial cells better. In healthcare settings, surfaces may be sanitized using chemical disinfectants as an alternative to high-temperature methods. In the context of microbial control, sanitization is aimed at reducing microbial populations to safe levels.