Afoodhandler notices that the water temperature of the sanitizing solution is to low should the foodhandler uses sanitizing solution to sanitize pans

The food handler should not use the sanitizing solution to sanitize pans until it has reached the proper temperature.

This is because sanitizing is defined as cleaning something to make it free of bacteria or disease causing elements.

So if the sanitizing solutions water temperature is too low it might not have the proper cleaning effect and might not be able to kill all the bacteria.

Hence, it would not be use ful too use the solution at all.

fluid balance is an aspect of the homeostasis of organisms in which the amount of water in the organism needs to be controlled, via osmoregulation and behavior, such that the concentrations of electrolytes (salts in solution) in the various body fluids are kept within healthy ranges. the core principle of fluid balance is that the amount of water lost from the body must equal the amount of water taken in.