Do I record the temperature of the dishmachine or the sanitizer concentration?

To begin with, one needs to determine if the dishmachine is a high-temperature or a low-temperature dishmachine.

High temperature conveyor dishmachines use heat as the means to sanitize dishes,  Therefore, they must have a final rinse temperature of 180 degrees F or hotter.  If it is a single-rack high-temperature dishmachine, the final rinse temperature must be 165 degrees F or hotter.  

A low-temperature dishmachine uses a chemical sanitizing agent as the means to sanitize dishes.  Therefore, the temperature of water during the final rinse is much lower than for a high-temperature dishmachine.

Review the equipment manual to determine the what type of dishmachine that you have.  If uncertain, contact the Environmental Health Specialist who conducted the last inspection.

If the dishmachine is a high-temperature unit, the observer would note the final rinse temperature and not the sanitizer concentration. If it is a low-temperature machine, then the sanitizer concentration during the final rinse would need to be recorded.  These observations must be done each day at the beginning of the day and recorded on the Daily -- Operation Inspection form.

Prepared: October 2006

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

 AS 0708