If hot water is used to sanitize objects, which of the following is required?

Using hot water as a method for sanitizing objects is an accepted practice in food safety. For effective sanitation, objects must be immersed in water that is at least 171°F for a minimum duration of 30 seconds. This high temperature is sufficient to kill most types of bacteria and pathogens that could be present on surfaces.

This method is particularly beneficial because it does not leave potentially harmful chemical residues on sanitized items, making it suitable for items that come into direct contact with food. The temperature and contact time are both crucial; the heat acts to denature proteins in microbes, ultimately leading to their death.

The other choices provide alternative or incorrect practices regarding sanitization with hot water. While chemicals can be effective sanitizers, they are not necessary when using water at the correct temperature and time. Thus, maintaining the proper parameters of temperature and immersion time is key to achieving effective sanitation using hot water.