What is the required minimum wash water temperature when using a commercial dishwasher?

The required minimum wash water temperature when using a commercial dishwasher is 165°F. This temperature is essential to effectively sanitize dishes, utensils, and cookware, ensuring that harmful microorganisms are eliminated. At 165°F, the heat effectively disrupts the cell structure of bacteria and viruses, which is crucial for food safety in commercial settings.

Maintaining this temperature is also critical for meeting health code regulations and ensuring compliance with food safety standards. Using the correct water temperature helps to facilitate the proper cleaning and sanitizing process, which includes both removing food debris and reducing the risk of foodborne illness.

In commercial dishwashing operations, temperatures that are too low may not adequately sanitize the items being washed, leading to potential contamination. Therefore, the temperature of 165°F strikes the right balance for effective sanitation while also being practical for use in high-volume dishwashing environments.