Final answer:
The minimum temperature for wash and rinse sinks in commercial dishwashing should be high enough to sanitize dishes, often at or above 60ºC (140ºF). This ensures effective cleaning and helps prevent the spread of foodborne diseases.
Step-by-step explanation:
The minimum temperature required in the wash and rinse dish sinks is an important factor for both sanitization and the removal of detergent residue. While specific regulations can vary by location and establishment, hot water is generally used in commercial dishwashing to effectively sanitize dishes. The concept of sanitization is crucial in food service to ensure public health safety by reducing microbial growth to safe levels. To ensure all bacteria are killed, dishes must be washed at a high enough temperature, which, in many cases, is at or above 60ºC (140ºF).
Dishwashing detergents with surfactants are more effective in hot water, which helps to not only clean the dishes but also rinse off easily, preventing any soap residue that could affect the taste of the food or potentially be ingested. Regular handwashing, proper dishwashing, and the utilization of detergents are part of the recommended practices to prevent the spread of foodborne diseases.