4-703: Warewashing

4-703.11 Hot Water and Chemical.

Efficacious sanitization depends on warewashing being conducted within certain

parameters. Time is a parameter applicable to both chemical and hot water

sanitization. The time hot water or chemicals contact utensils or food-contact

surfaces must be sufficient to destroy pathogens that may remain on surfaces after

cleaning. Other parameters, such as rinse pressure, temperature, and chemical

concentration are used in combination with time to achieve sanitization.

When surface temperatures of utensils passing through warewashing machines

using hot water for sanitizing do not reach the required 71ºC (160ºF), it is important

to understand the factors affecting the decreased surface temperature. A

comparison should be made between the machine manufacturer’s operating

instructions and the machine’s actual wash and rinse temperatures and final rinse

pressure. The actual temperatures and rinse pressure should be consistent with the

machine manufacturer’s operating instructions and within limits specified in §§ 4-

501.112 and 4-501.113.

If either the temperature or pressure of the final rinse spray is higher than the

specified upper limit, spray droplets may disperse and begin to vaporize resulting in

less heat delivery to utensil surfaces. Temperatures below the specified limit will not

convey the needed heat to surfaces. Pressures below the specified limit will result in

incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.