Final answer:
The minimum temperature for the final rinse in a heat-sanitizing dishwashing machine is D. 200°F (93°C).
Step-by-step explanation:
In commercial dishwashing, achieving the correct final rinse temperature is crucial to ensure effective sanitization. The Food and Drug Administration (FDA) recommends a minimum final rinse temperature of 180°F (82°C) for a dishwasher to be considered effective in sanitizing dishes. Option d, 200°F (93°C), exceeds this requirement, providing an additional margin of safety.
The higher temperature is essential to eliminate harmful bacteria and ensure compliance with food safety regulations. The increased heat helps break down and remove any remaining food particles or microorganisms on the dishes. Moreover, the elevated temperature contributes to the drying process, leaving dishes sanitized and dry, ready for use in a food-service setting.
To emphasize, the 200°F (93°C) temperature setting not only meets but exceeds the minimum requirement, reflecting a commitment to hygiene and safety standards in commercial kitchens. It's a proactive measure to guarantee that dishes are thoroughly sanitized and safe for use, mitigating the risk of foodborne illnesses and upholding the highest standards of cleanliness in food establishments. So, option D is correct.