Final answer:
Machines that sanitize dishes should achieve temperatures usually at least 74°C (165°F) to properly sanitize dishes by killing bacteria to ensure safety. Temperatures between 4°C and 60°C (40°F to 140°F) are considered the danger zone for bacterial growth, thus should be avoided in sanitation processes.
Step-by-step explanation:
Machines that sanitize dishes should not stay within the danger zone temperatures where bacteria multiply most rapidly, which is between 4°C and 60°C (40°F to 140°F). Instead, commercial dishwashing machines must attain higher temperatures, generally at least 74°C (165°F), to effectively kill bacteria and ensure that the dishes are sanitized and safe for use. Proper sanitization is crucial in preventing the spread of foodborne diseases and maintaining public health standards.
When dishes are not cleaned at high enough temperatures, there is a risk of bacterial contamination. For example, if there is a failure of temperature control, dishes and the food served on them can become dangerous to consume due to rapid bacterial growth. The high temperature in a dishwasher sanitizes effectively, whereas temperatures that fall into the danger zone, such as a 35°C incubator for contaminated plates or foods cultured at room temperature, are conducive to microbial growth.
For the safest practice, always use a thermometer to check that a high enough temperature has been reached to kill bacteria. This is especially important because temperatures above refrigeration and below the minimum cooking or sanitizing temperature may allow for microbial growth and increase the likelihood of foodborne disease.