All food businesses must keep their dishwashers clean and, where necessary, be disinfected. Staff working in the establishment need to be trained appropriately and provided with a suitable, and plentiful, supply of cleaning materials and chemicals. This article focuses on cleaning, disinfection and dishwashers.
Disinfection is carried out through either chemical or thermal disinfection. Dishwasher units can often provide thermal disinfection for food equipment and make an incredibly important addition to the kitchen environment. Dishwashers work through a combination of agitation to remove food particles and detergent to remove grease and clean. Commercial dishwashing units often work on the basis of a wash cycle followed by a shorter rinse cycle using a separate hot water tank. It has been suggested that a rinse temperature of over 81oC (178oF) will achieve thermal disinfection (although lower time temperature combinations may fulfill an equivalent effect).
When maintained and used properly I think that dishwashers are great; they can reduce workloads, provide efficiencies and ensure that equipment is cleaned effectively. They also reduce exposure to potentially irritating detergents that can lead to dermatitis when used frequently over a period of time so are better for the health of your employees too. Read the full article at https://www.foodinspector.org/
