In a high-temperature dish machine, what final rinse temperature is generally required to sanitize with heat?
a.At least 140°F at the manifold (measured at the dish surface)
b.At least 120°F at the manifold, with detergent doing the sanitizing
c.At least 180°F at the manifold (with about 160°F at the dish surface)
d.At least 100°F at the manifold, with a longer rinse to compensate
Explanation
A high-temperature dish machine must reach at least 180°F at the final rinse manifold so the dish surface itself reaches about 160°F, which is what actually sanitizes. Detergent cleans but does not sanitize, so a 120°F rinse leaves items washed and unsanitized; 140°F and 100°F are below what heat sanitizing requires, and lengthening the cycle at those temperatures does not make up the difference. Verify the rinse each shift with the machine gauge or a heat-sensitive indicator.
Law Reference: FDA Food Code §4-501.112Practice all 500 questions free — no signup required.
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