Final answer:
The minimum water temperature needed to sanitize items in a commercial dishwasher, falls between 62 °C and 71 °C to effectively kill microorganisms and ensure safety according to health standards.
Step-by-step explanation:
The minimum water temperature for sanitization in a stationary rack, single temp machine, which is typically a commercial dishwasher, is often set in accordance with public health standards. For complete sanitization, the water should reach a temperature high enough to effectively kill microorganisms. While the standard temperatures for sterilization in autoclaves are 121 °C or 132 °C, sanitization usually requires lower temperatures. Commercial dishwashers typically use water heated around 62 °C (143.6 °F) to 71 °C (160 °F) to ensure that dishes are sanitized and safe for use. Maintaining these temperatures for a sufficient time period ensures the reduction of microbes to levels deemed safe according to public health regulations.