A food handler notices that the water temperature of the sanitizing is too low. Should the food handler use the sanitizing solution to sanitize pans?

Answer:- Food handlers would evade using sanitizing the solution since this is ineffective. The temperature of the solution is critical, and it characteristically varieties from 75 to 129° F. Besides, this is vital to manage water temperature as well, since the water temperature is connected to the solution activation. Cold water cannot activate, but hot water can dissipate the solution.

If the sanitizing solution temperature is low then there is a likelihood that bacteria has started to procedure or the water has become cooperated making it dangerous and endangering the possibility of producing illness. In that case throw the water away and use new sanitized water to sanitize pans.