Publix Deli Department Manager Practice Test

The minimum temperature for the wash compartment of the ware washing sink is 110°F. This temperature is essential because it effectively helps in the removal of grease, food particles, and other residues from dishes and utensils. Higher temperatures are more effective in sanitizing and ensuring that bacteria and pathogens are eliminated during the washing process.

In commercial kitchens, such as those found in grocery store delis, maintaining proper wash water temperatures is critical not only for food safety but also for compliance with health regulations. Using water that's too cool can slow down the cleaning process and increase the risk of cross-contamination, potentially impacting food safety and quality.

Other temperature options such as 75°F, 100°F, or 90°F would not meet the necessary standards for effective cleaning and sanitation in a deli environment. These lower temperatures would fail to adequately dissolve fats and oils, making it more difficult to ensure that dishes are clean and safe for food service.