Frugal and Energy Efficient Living

From the Arizona Dept. of Health Standards:

Hot-water sanitizing -- through immersion (small parts, knives, etc.), spray (dishwashers), or circulating systems -- is commonly used. The time required is determined by the temperature of the water. Typical regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing applications specify: immersion for at least 30 sec. at 77°C (170°F) for manual operations; a final rinse temperature of 74°C (165°F) in single tank, single temperature machines and 82°C (180°F) for other machines. Many state regulations require a utensil surface temperature of 71°C (160°F) as measured by an irreversibly registering temperature indicator in ware washing machines.

The recommended highest temperature for tap water to prevent burns is 120 degrees Fahrenheit.

That is far lower than the specs for sanitation of dishes. This is why I always use a dishwasher.