All food businesses must regularly have the process of equipment cleaning and, when necessary, disinfect their dishwashers. They must train staff properly and provide them with adequate 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. Experts suggest that rinsing at temperatures above 81°C (178°F) achieves thermal disinfection, though lower time-temperature combinations may have a similar effect.
When used and maintained properly, dishwashers reduce workloads, improve efficiency, and ensure effective cleaning of equipment. 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/