What is the required temperature for the final sanitizing rinse in high-temperature dish machines?
The final sanitizing rinse in high-temperature dish machines (excluding single temperature machines) must be at least 72 degrees Celsius.
Explanation:
With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least 72 degrees Celsius. This high temperature effectively kills microbes, resulting in sanitized dishes.
With the exception of a stationary rack single temperature machine, the temperature for the final sanitizing rinse in all other high-temperature dish machines must be at least 72 degrees Celsius. This temperature will kill most of the microbes, sanitizing the dishes. This practice is similar to the high-temperature short-time (HTST) pasteurization method used for milk, which exposes milk to a temperature of 72 °C for 15 seconds, lowering bacterial numbers while preserving the quality of the milk. Understand that the key to this process is that the temperature must be high enough to kill potential bacteria and achieve complete sanitization or sterilization.