when hand washing dishes, how hot should the rinse water be, and why?
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In the restaurant industry, the washing water for handwashing items that can’t be washed in the machine should be hot, but everything is sanitized in a light bleach water sink that always ends up cold and health code doesn’t require it to be heated. A quick wash sanitizing machine is hot.
Hot water rinse will allow the water to evaporate faster resulting in a quicker drying time, but it’s not required from an official health code standpoint.
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