Guidelines for Proper Dishwashing Temperature

Proper dishwashing is crucial in maintaining cleanliness and preventing the spread of harmful bacteria. One key aspect of effective dishwashing is ensuring that the water temperature is at the optimal level to clean and sanitize dishes and utensils.

For single-temp / stationary-rack dishwashing machines, the water must be at least 120°F (or 48.9°C). This temperature is necessary to ensure that dishes are adequately cleaned and sanitized during the dishwashing process. The hot water, in combination with detergent and rinse aid, helps to remove food residue and kill any harmful microorganisms present on the dishes.

It's important to adhere to this recommended minimum temperature to guarantee the safety of customers and minimize the risk of foodborne illnesses. Regularly monitoring and maintaining the water temperature in dishwashing machines is essential for consistently achieving hygienic results in a commercial kitchen setting.