Final answer:
Warewash machines require a minimum temperature of 74°C (165°F) to sanitize effectively. Sanitization is less intense than sterilization but still must significantly reduce microbial presence to safe levels for public health.
Step-by-step explanation:
Warewash machines that use hot water to sanitize must reach a minimum hot water temperature to effectively reduce microbial load to safe public health levels. According to health and safety regulations, this temperature is typically set at a minimum of 74°C (165°F) for the sanitization process. This is because high temperatures are known to kill most microbes, including bacteria that can be present on dishes and cooking utensils, ensuring the items are safe to use for food preparation and consumption.
It's important to note that while distinct from sterilization, which requires even higher temperatures and is used for applications such as autoclaving in medical settings, sanitization must still achieve temperatures that are sufficient to destroy or significantly reduce the number of microbes on surfaces or items to prevent the spread of disease.