A small operation runs a stationary rack, single temperature dish machine. What minimum sanitizing rinse temperature applies as the water enters the manifold?
a.150°F, lower than a conveyor machine because racks are static
b.160°F, matching the required utensil surface temperature
c.165°F, the figure the Code sets for that machine type
d.180°F, the same as every other hot water machine
Explanation
For a stationary rack, single temperature machine the fresh hot water sanitizing rinse may not be less than 165°F as it enters the manifold, while all other machines use 180°F. In both cases the rinse may not exceed 194°F, because water that hot flashes to steam before it wets the dishes.
Law Reference: FDA Food Code §4-501.112Practice all 500 questions free — no signup required.
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