A specific water temperature is not necessary for handwashing – it’s a matter of preference. I like to wash my hands in sorta cool water. I’ve been told that folks in Dubai like this too. Some people prefer warm water.

According to WTSP, in a behind-the-scenes at a restaurant, a Tampa food safety consultant says that hot handwashing water is necessary to kill pathogens.

Uh, no.

“As the public you don’t have the opportunity to go behind the counter,” said former health inspector Louayy Bayyat. “We trust there is somebody inspecting for us.”

Bayyat retired from the state as a district supervisor and now runs his own restaurant food safety consulting firm. He recently took us along for a mock inspection inside a Bay area sushi restaurant to show us what really happens on an inspection.

Our first stop was the employee hand sink when Bayyat immediately reached for soap and paper towels, beginning the inspection by washing his hands.

It was at the hand washing sink where we discovered our first problem.

“We don’t use hot water,” said the owner referencing a sink next to the sushi bar.

Bayyat informed the owner hot water was required and important to kill viruses on employee hands.

Hot water (at least 100F) is required by the Food Code, for preference, but it would be pretty uncomfortable to wash your hands in water hot enough to kill bacteria and inactivate viruses. I just tested my comfort limit in my kitchen sink, and 120F is too hot for me.

Barry Michaels published some excellent stuff over a decade ago showing that water temperature isn’t a factor in pathogen removal.