Pests & FacilitiesQuestion 133 of 240
In a high-temperature dish machine, the final sanitizing rinse must reach a minimum temperature of about:
a.70°F
b.100°F
c.180°F at the manifold (with the dish surface reaching about 160°F)
d.41°F
Explanation
A high-temperature (hot-water) dish machine sanitizes with a final rinse of about 180°F, which brings the dish surface temperature to roughly 160°F to kill pathogens. Temperatures like 100°F or 70°F are far too low to sanitize by heat. A temperature gauge or heat-sensitive label should confirm the machine reaches the required temperature.
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