At what temperature should a manual rinse be conducted?

A manual rinse should be conducted at a temperature of 120 degrees Fahrenheit. This temperature is effective for ensuring that food contact surfaces, utensils, and equipment are properly cleaned and sanitized. Rinsing at this temperature helps to effectively remove residual detergent and any food particles, preparing the surfaces for the subsequent sanitization process.

If the temperature is too low, as might be the case with options like 100 or 110 degrees Fahrenheit, it may not sufficiently remove residues or adequately prepare surfaces for sanitization. Rinsing at a higher temperature, such as 130 degrees Fahrenheit, could potentially pose a risk of burns or handling issues, making 120 degrees Fahrenheit the optimal choice for manual rinsing in a food service setting.