Warewashing or commercial dishwashing, either with or without additional chemicals, requires the correct hot water temperature in order to kill health-threating microorganisms, and to comply with HACCP regulation.
This sanitising or sterilisation can be shown to have been achieved by using Thermostrip® temperature indicators , and by applying one to the back of a metal dish or pan. When the dish reaches the necessary temperature, the correct Thermostrip® temperature indicator squares on the label will turn black. The label can then be inserted into a logbook as proof that sanitation requirements are being properly met.
Note – the hot rinse water will be a lower temperature by the time it reaches the items in the dishwasher so it is often necessary to set the hot water reservoir temperature higher than the temperature required at the point of sterilisation on the washed items.