What is the sanitation temperature for a commercial dishwasher?

The correct sanitation temperature for a commercial dishwasher is 190°F. This temperature is crucial because it ensures that all items being sanitized are exposed to sufficient heat to kill bacteria and pathogens effectively. The National Sanitation Foundation (NSF) and local health codes typically mandate that commercial dishwashers must reach a minimum of 180°F for sanitizing, with many requiring a higher threshold to ensure thorough sanitation.

At 190°F, the hot water achieves adequate contact time with the surfaces of the dishes, which is essential for ensuring that any contaminants are not only killed but also that they do not persist or contaminate food items after washing. Furthermore, reaching this temperature is vital for compliance with health regulations, maintaining safe food service practices, and promoting hygiene in commercial kitchen settings.

In a dishwasher, the hot water and steam facilitate effective cleaning and ensure that sanitized items are safe for handling and storage. Therefore, operating at or above 190°F is recognized as the standard practice for effective sanitization in commercial dishwashing systems.