when hand washing dishes, how hot should the rinse water be, and why?
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Washing dishes in a kitchen in california.
1. Scrape (no water)
2. Wash/soak (soap, hot water)
3. Rinse (no soap, warm water)
4. Sanitize (sanitizer, room temp water)
5. Air dry (elevated, vertical, let gravity work)
That’s how I learned it and how every kitchen I’ve encountered do it. I’m pretty sure it state mandated to do it this way though.
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