What is one method to sanitize a surface using heat?

Sanitizing surfaces using heat is an effective method for reducing or eliminating harmful microorganisms. The correct approach involves immersing the surface in water at a temperature of at least 171°F for a minimum of 30 seconds. This specific temperature and time combination is effective because it ensures that heat penetrates sufficiently to kill bacteria, viruses, and other pathogens that may be present on the surface.

At lower temperatures, such as those below 171°F, the effectiveness of heat as a sanitizing agent is significantly reduced, leaving the surface potentially contaminated. Similarly, while steam cleaning at temperatures exceeding 200°F can also be effective, it may not provide the structured method of immersion that guarantees consistent contact with all parts of the surface and may not be as practical for all scenarios.

The use of a heat lamp for 10 minutes is not a standardized method for sanitization as it may not provide uniform heat distribution needed for effective sanitization. Therefore, the method of immersing in water at 171°F or higher for at least 30 seconds is recognized as a reliable practice in ensuring the sanitation of surfaces in food handling environments.