What is the minimum temperature for washing hands according to food safety guidelines?

The minimum temperature for washing hands according to food safety guidelines is set at 100°F. This temperature is deemed effective for properly removing germs, dirt, and contaminants from the hands. The warmth of the water helps to dissolve oils and residues on the skin's surface, ensuring a more thorough clean. Additionally, using water at this temperature feels comfortable enough for the majority of individuals, encouraging consistent handwashing practices.

While higher temperatures can also be effective for handwashing, guidelines emphasize a balance between effectiveness and comfort to promote compliance among food handlers, thus maintaining hygiene standards in food preparation environments.