The statement is true because the temperature of the wash water in the first sink of a manual warewashing station is required to be at least 110°F to effectively remove food particles and grease from dishes. This temperature helps in the proper cleaning of surfaces before they are sanitized, ensuring that contaminants are eliminated.
Using water at or above this temperature enhances the efficacy of the detergent used in the wash process, allowing for a better dissolution of fats and proteins found on the dishes. Sanitation procedures become more effective when followed with appropriate temperature guidelines, which is critical in maintaining food safety standards in any food service operation.
Other options suggest different temperatures or conditions that do not align with the mandated guidelines for wash water temperatures in food service settings. The requirement for the wash water to be a minimum of 110°F is a standard set by health regulations to ensure the safe and effective cleaning of kitchenware.