Warewash machines that use hot water to sanitize must have a minimum hot water temperature of:

The minimum hot water temperature for warewash machines that employ hot water sanitization is indeed set at 180°F. This temperature ensures that any pathogenic microorganisms present on dishes, utensils, and cooking equipment are effectively killed during the sanitization process. The high temperature also facilitates the proper heating of the surfaces being sanitized, allowing for thorough contact with the hot water, which is essential for effective sanitation.

Hot water sanitization works by denaturing proteins and breaking down bacterial cell walls, thereby rendering them non-viable. Guidelines from regulatory bodies such as the Food and Drug Administration (FDA) stipulate this temperature to guarantee that sanitary conditions are met in commercial food service operations. The importance of reaching this specific temperature lies in preventing foodborne illnesses and ensuring that surfaces are safe for food contact.

Choosing a temperature lower than 180°F would not provide the necessary efficacy in killing harmful microorganisms, increasing the risk of contamination and foodborne outbreaks. Thus, maintaining the correct temperature is vital in the operation of warewash machines for food safety.