What is one method of sanitizing food contact surfaces?

Hot water immersion is an effective method of sanitizing food contact surfaces because it utilizes high temperatures to kill or inactivate pathogens that can cause foodborne illness. When surfaces are immersed in water heated to at least 171 degrees Fahrenheit (about 77 degrees Celsius) for a specified duration, the heat penetrates and reduces the microbial load significantly.

This method is particularly advantageous because it can sanitize not just flat surfaces but also items with complex shapes or hidden crevices, where pathogens may reside. High temperatures disrupt microorganisms' cellular structures, rendering them inactive. Additionally, sanitizing with hot water is fast and can often be performed without the need for chemical sanitizers, appealing to those who prefer to avoid chemical residues on food contact surfaces.

In contrast, other methods listed do not effectively achieve the same level of sanitation or depend on less reliable mechanisms for pathogen reduction. For example, cold water immersion and room temperature soaking do not provide sufficient temperatures to kill bacteria and other microorganisms. Air drying alone does not sanitize surfaces; it merely enables moisture evaporation, which may lead to bacterial growth if surfaces are not clean prior to drying. Thus, hot water immersion stands out as a reliable sanitization method for food contact surfaces.