What are the two sanitization methods used by commercial dishwashers?

The correct answer is based on the common practices used in commercial dishwashers for ensuring sanitation. The two primary sanitization methods utilized are heat and chemical.

Heat sanitization involves raising the temperature of water to a specific level that effectively kills or inactivates microorganisms present on dishes and utensils. This method relies on the ability of high temperatures to disrupt cellular processes and proteins of the pathogens, making it a reliable means of sanitation.

Chemical sanitization, on the other hand, utilizes certain chemical solutions, such as chlorine or quaternary ammonium compounds, to reduce the number of harmful bacteria and viruses to safe levels. This method is particularly effective when items cannot withstand high heat or when a rapid sanitization process is needed.

Together, these two methods form a robust approach to maintaining hygiene in commercial kitchen settings, ensuring that food contact surfaces are free from pathogens that could compromise food safety. This is why the combination of heat and chemical sanitation is commonly recognized as the standard in commercial dishwashing practices.