What should the wash/rinse/sanitize temperatures be in sinks?

The correct choice indicates that the wash, rinse, and sanitize temperature requirements for sinks are set at 110°F for both the wash and rinse stages and 75°F for the sanitizing stage. The rationale behind these specific temperatures is rooted in food safety standards and the effectiveness of cleaning and sanitizing interventions.

The wash temperature of 110°F is warm enough to effectively dissolve grease and other food residues, which aids in the cleaning process. It helps to ensure that any food particles and contaminants are emulsified and removed from the surfaces of produce or equipment.

The rinse temperature at the same level ensures that any chemicals or bacteria from the washing process are thoroughly removed before the sanitizing step, providing a clean surface for the sanitizer to work effectively.

The sanitizing temperature, while lower than the washing and rinsing temperatures, is still adequate to allow sanitizers to function effectively, making sure that pathogens are eliminated without causing damage to the produce or the equipment.

This combination of temperatures helps maintain food safety standards and ensures the effectiveness of the wash/rinse/sanitize process in produce management. Higher temperatures than necessary could risk damaging the produce or non-food contact surfaces and may not significantly enhance cleaning efficacy, while lower temperatures could compromise the effectiveness of the cleaning and sanitizing