What is the minimum sanitizing temperature required for the hot water dishwashing method?

The minimum sanitizing temperature required for the hot water dishwashing method is indeed 180°F (82°C) for the final rinse. This temperature is critical because it effectively reduces the number of pathogenic microorganisms to safe levels on food contact surfaces.

The requirement for this specific temperature is based on guidelines from health and sanitation agencies, which are designed to ensure food safety in food service operations. A final rinse at this temperature helps to ensure that any residual food particles and bacteria are killed, providing a sanitary environment for food preparation and serving.

While other temperatures listed may also be relevant in different contexts—like washing dishes at certain temperatures before rinsing—they do not meet the standard specifically defined for sanitization during the hot water dishwashing method. Using 180°F ensures that food service operations comply with food safety regulations and protect public health.