What stages of the dishwashing cycle should we measure temperature and what are the required temperatures for each stage?
Started by Astika, Feb 12 2020 03:11 PM
Good day,
I cannot find any good information on:
- What stages of the dishwashing cycle to measure temperature (minimum requirements vs. ideal)
- What temperature limits that need to be adhered to on these stages.
Thank you for your help!
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Hello!
I got this info off the Ontario Food Handler Training Manual.
- High Temperature Machine: High temperature machines use hot water in the rinse cycle to sanitize. The water temperature in this cycle must reach 82°C (180°F) or higher and last for at least 10 seconds.
- Low temperature machines: use chemical sanitizers in the rinse cycle to sanitize. Test strips for measuring the sanitizer in the rinse cycle must be available to make sure the machine is sanitizing properly.
Refer to pg 86-87.
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Temperature recording document in Excel
What would be the best temperature and relative humidity for our rice mill warehouse storage facility?
Is wearing of steel toe shoes required on the plant floor?
NIAS analysis required for food PET bottles and PE closures
Required Food Safety Training for Employees Under FSSC 22000
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