McDonald's Food Safety Practice Test

The correct answer indicates that the optimal water temperature for sanitizing equipment is between 21 to 32 degrees Celsius. This temperature range is effective for the use of chemical sanitizers, such as chlorine or quaternary ammonium compounds, which require specific water temperatures to work effectively.

At this temperature, sanitizing agents can dissolve and mix properly, ensuring that they can penetrate surfaces and eliminate harmful pathogens effectively. Temperatures outside this range may not provide the necessary conditions for the sanitizers to function optimally, either becoming too weak at lower temperatures or degrading at much higher temperatures.

Understanding the correct temperature for sanitization is crucial in maintaining food safety standards, reducing the risk of foodborne illnesses, and ensuring that all equipment is sanitized efficiently.