In addition to the 3 approved chemicals, heat at the correct temperature is another method for sanitizing equipment, utensils, and any surfaces. In order for heat to be effective as a sanitizer, temperature must reach the following (These temperatures are important to remember while working with food):

Heat:

• Minimum temperature of 77°C (in sink)

• Minimum temperature of 82°C (used for mechanical high-temperature dishwasher (sanitizing rinse cycle) and clean/sanitize in place method).