TABLE 9

REQUIRED TEMPERATURES
MEDICATIONS	Refrigerators	36-4 F
	Medication Storage Room	59-86 F
DIETARY1	Temperature of Food at Bedside	Hot Foods = 140 F
		Cold Foods = 40 F
	Temperature of Heated Food Prior to Hot Holding	160 F
	Temperature of Heated Leftovers Prior to Hot Holding	165 F
	Temperature for Thawing Potentially Hazardous Food	Tempering Units = 45 F or less
		Refrigerator = 40 F or less
	Refrigerators	40 F
	Freezers	0 F
	Single Tank Stationary Rack Dual Temperature Machine	Wash Temperature = 150 F
		Final Rinse Temperature = 180 F
	Single Tank Conveyor Machine	Wash Temperature = 160 F
		Final Rinse Temperature = 180 F
	Multi-tank Conveyor Machine	Wash Temperature = 150 F
		Final Rinse Temperature = 180 F
		Pumped Rinse Temperature = 160 F
	Single Tank Pot, Pan & Utensil Washer	Wash Temperature = 140EF
		Final Rinse Temperature = 180EF
	Manual Ware washing	Wash Temperature = 110EF
		Rinse Temperature = 120°G - 140°F
	Chemical Sanitation (Manual or Mechanical)	Sanitation Temperature = > 171°F or Immersion in 75EF water and 50 ppm of hypochlorite for at least 1 minute or other method approved by Arkansas Department of Health

	All Cutting Board Surfaces	Immersion in clean, hot water of > 180°F for at least 30 seconds or any other method approved.
LAUNDRY	Water	Nothing under 120 F
	Water with Chlorine Bleach	150 parts per million ppm (parts per million)
CLINICAL	Gallons per hour per bed	105°F - 120°F

Notes:

1. Provisions shall be made to provide 180°F rinse water at ware washer. (may be by a separate booster.)

2. Provisions shall be made to provide 160°F hot water at the laundry equipment when needed. (This may be a steam jet or separate booster heater.) However, this does not imply that all water used would be at this temperature. Water

temperatures required for acceptable laundry results will vary. Lower temperatures may be adequate for most procedures in many facilities but the higher 160°F should be available when needed for special conditions.