What temperature must a high-temperature dishwasher's final sanitizing rinse be?

A high-temperature dishwasher's final sanitizing rinse must reach a minimum temperature of at least 180°F (82°C) to effectively sanitize dishes and utensils. This temperature is necessary to ensure that pathogens are killed and that the surfaces of the items being cleaned are safe for food contact.

In commercial food service operations, maintaining this high temperature during the rinsing cycle is critical because it allows for effective sanitization without the use of chemical sanitizers. The intense heat denatures proteins and disrupts the cellular structure of bacteria, viruses, and other microorganisms, effectively rendering them inactive.

The other temperature options, although they may be sufficient for certain washing processes, do not meet the industry standard for the final sanitizing rinse in high-temperature dishwashers, which is why they are not the correct answer. The requirement for 180°F ensures a consistent safety standard across food service establishments, protecting public health.