Without much fanfare, BSA finally corrected the "official" dish-washing method about five years ago to three steps: 1) warm wash; 2) warm rinse; 3) tepid sanitizing rinse. That was about twenty-five years after the 1985 Jambo faced being shut down by the Virginia Health Department for lack of that final step. This method, required in most states for cooking for more than a few people, appeared in the 12th Ed. Handbook. The chlorine in the final rinse, with minimal contact with detergent and food particles, will kill all but a few parasites.
With no fanfare, the 13th Ed. Handbook came out with three steps: 1) warm rinse; 2) tepid rinse with sanitizing chemicals; 3) hot rinse. The illustrations show the dishes being lowered by bare hand into the hot water. For water to be hot enough to sanitize dishes by immersion it needs to be be 171 degrees F - capable of causing burns in about .35 second.
The chlorine in the initial rinse, having to deal with detergent residue and food particles, adds nothing one can rely upon..
Now the good news. The Handbook was been amended to return to the the three steps of the 12th Edition Handbook. Someone deserves praise for the decision to correct the error in the initial printings of the Handbook. Now, will the correction be pointed out officially? That would be value-based behavior as this is a health and safety issue.