Keeping food at proper temperatures – indoor and out – is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the “Danger Zone” – between 40 °F and 140 °F – for more than 2 hours, or 1 hour if outdoor temperatures are above 90 °F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness. If it does – discard it.
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Temperature Standards for Dishmachines
High Temperature Machines
150 deg F minimum wash temperature
Ideal: 160 – 165 deg F; avoids baking soils on to dishes
Wash tank temperature maintained by separate heating source
180 deg F minimum rinse temperature
195 deg F maximum allowed by NSF
“Booster heater” heats incoming water to 180 deg F
110 deg F incoming to 180 deg F = “70 degree rise”
140 deg F incoming to 180 deg F = “40 degree rise”
Low Temperature Machines
120 deg F minimum wash temperature
140 deg F recommended
Rinse with sanitizing solution
50 ppm minimum sodium hypochlorite (NaOCl)
120 deg F minimum rinse temperature, 140 deg F recommended
75 deg F minimum allowed for “glasswashers”
12.5 – 25 ppm iodine solution (iodiphor) (75 deg F minimum)
Drinking Water Regulations
The National Primary Drinking Water Regulations (NPDWRs or primary standards) are legally enforceable standards that apply to public water systems. Primary standards protect public health by limiting the levels of contaminants in drinking water. View the list of regulated contaminants here.
Each year by July 1st you should receive a Consumer Confidence Report (CCR), also known as an annual drinking water quality report from your water supplier. Your CCR tells you where your water comes from and what’s in it. View the CCR for your community here.