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Dishwashers

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Premises that contain seating for dining must have a commercial dishwasher for washing and sanitising dishes as required by the Food Hygiene Regulations 1974.

Requirements for dishwashing machines

• The water temperature must be a minimum of 83 degrees centigrade.
• The rinse must last for at least 10 seconds in clean water at a temperature of  77 degrees centigrade minimum.
• The machine should be connected to an adequate supply of hot water and other appliances or draw offs should not starve the machine of hot water during its operation.
• Dishwashers must be maintained and regularly serviced to ensure that it is operating effectively and also meeting any legally required washing and sanitising temperatures.
• Should be installed as close as practicable to the hot water cylinder to avoid heat loss. Hot water pipes should be fully lagged.

Using a dishwasher

• Check the machine is clean.
• Check the level of detergent and automatic dispenser and top up if required - use the recommended type of detergent.
• Ensure that the wash water and rinse water supplies are up to their correct temperature. New machines are required to be fitted with a temperature control device.
• Scrape food scraps from plates into the rubbish bin and rinse plates to remove excess food.
• Rack dishes of the same size together, place in rows and do not overload or overlap.
• Place cups, glasses, bowls, etc., upside-down in racks, do not stack more them more than one item deep.
• Knives, forks, spoons, should be soaked for 15 minutes in a detergent solution before washing.
• Mix knives, forks and spoons and place handles down in the utensil basket.
• Where thermometers are installed check regularly during washing to ensure that water temperatures are being maintained.      

Handling washed items

• Allow washed items to drain and air dry after removal from the machine.
• Tilt cup and glass racks to drain excessive water from recessed bottoms.
• Stack washed utensils in dust proof storage until required for use.
• Any soiled or tarnished articles should be soaked and re-washed.
• Avoid unnecessary handling of the food contact surfaces of cleaned utensils, i.e., rims of glasses, cups, bowls of spoons, blades of knives, etc.
• Discard chipped or cracked crockery.

Cleaning the dishwasher

• Turn off machine, heaters, detergent dispenser.
• Disassemble and clean following the manufacturer’s recommendation.
• Remove and clean scrap trays, pump screens.
• Clean impellers, jets, wash and rinse arms.
• Flush out inside of machine.
• Clean tip and sides of machine.Return to top