What is the minimum temperature required for the final sanitizing rinse in a high-temperature machine?

The minimum temperature required for the final sanitizing rinse in a high-temperature machine is 180ºF. This specific temperature is essential to ensure that pathogens are effectively killed and that the surfaces being sanitized are safe for food contact. High-temperature dishwashers achieve sanitization through the application of heat, and reaching or exceeding this minimum temperature allows for proper sanitization of dishes, utensils, and kitchen equipment.

Maintaining the correct temperature is vital for compliance with food safety regulations and helps prevent foodborne illnesses. If the water temperature falls below this threshold, there could be insufficient sanitization, leading to potential health risks. Therefore, achieving the right temperature is a critical component of food safety best practices in any food service establishment.