What is the minimum required temperature for water used in manual dishwashing?

The minimum required temperature for water used in manual dishwashing is 110°F (43°C) because this temperature is effective in sanitizing dishes and utensils. At this temperature, the water is hot enough to help dissolve grease and food particles, making it easier to clean items thoroughly. Additionally, using water at 110°F ensures that any lingering bacteria and pathogens are significantly reduced, thus promoting food safety.

This temperature aligns with food safety standards designed to prevent the contamination of food and surfaces. Maintaining the correct temperature during manual dishwashing is crucial for ensuring that dishes and utensils are adequately sanitized before they are used again. Higher temperatures may be effective but are not necessary for basic cleaning and sanitization, while lower temperatures may not effectively kill harmful microorganisms.