What is the temperature range for the water used to check sanitizer solution?

The appropriate temperature range for water used to check sanitizer solutions is crucial for ensuring effective sanitization in food service environments. Water that is too cold or too hot can result in inaccurate readings and potentially compromise food safety. The range of 65 to 75 degrees Fahrenheit is optimal because it allows for a reliable dissolution of the sanitizer, ensuring that it is mixed properly for cleaning surfaces effectively while remaining safe to handle. This range typically ensures that the sanitizer can function at its best capacity, providing maximum efficacy in killing harmful bacteria and viruses on food-contact surfaces.

The other temperature ranges, while they may seem plausible, either fall outside of the established safe and effective parameters for checking sanitizer solution or could lead to inaccuracies that may jeopardize food safety standards.