24. A food handler notices that the water temperature e of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans? Yes, but leave the pans in twice as long. Yes, but add double the sanitizer. No, because pans don't need to be sanitized. No, because the sanitizer won't be effective.

Question

24. A food handler notices that the water temperature e of the sanitizing solution is too low. Should the food handler use the sanitizing solution to sanitize pans? Yes, but leave the pans in twice as long. Yes, but add double the sanitizer. No, because pans don't need to be sanitized. No, because the sanitizer won't be effective.

Answer 1

D. No, because the sanitizer won't be effective.

Answer 2

## Step 1The problem is about the effectiveness of a sanitizing solution when its temperature is too low. The sanitizing solution is used to kill bacteria and other harmful microorganisms on surfaces, including pans in a food handling environment.## Step 2The effectiveness of a sanitizing solution is highly dependent on its temperature. If the temperature of the sanitizing solution is too low, it may not effectively kill bacteria and other harmful microorganisms.## Step 3Therefore, if the water temperature of the sanitizing solution is too low, the food handler should not use the sanitizing solution to sanitize pans. This is because the sanitizer will not be effective in killing bacteria and other harmful microorganisms.

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