Page 18 - SFS Book

SHANGRI-LA HOTELS AND RESORTS
FOOD SAFETY MANAGEMENT SYSTEM POLICY P13 DISHWASHING MACHINE (3rd Review)
Dishwashing machines should be operated according to manufactures’ instructions.
RISKS
Improper dishwashing temperature will increase the danger of potential contamination.
GENERAL PRACTICE
1. Change water waste tank every 2 hours or after each meal period 2. Separate handling of clean and dirty items
3. Sanitize hands before handling clean items
4. Use clean towel to polish dry (if needed)
TEMPERATURE
a) Check and ensure that the machine is functioning at correct operating temperatures and document the temperatures at the beginning of each shift.
 Wash temperature 55°C – 65°C (guideline)
 Final rinse temperature 82°C-86°C (thermo disinfection)
 Final utensil surface temperature reached greater than 71°C
*Machine that cannot achieve 82°C, chemical disinfection should be used.
*For automatic dispensing system; staff should check whether the chemical dispenser is working during operations.
REQUIRED CHECKING
Conventional Dishwashing Machine
Weekly test with either irreversible thermo-indicator or irreversible temperature registering unit to be conducted, results must be pasted (thermo-label) or recorded onto dishwashing machine temperature record.
Dishwashing Machine
Yearly validation swab tests to be conducted on the cleaned crockery, as per cleaning done at manufacturer’s instructed temperatures. Parameter of micro-organism testing to include at least the Total Aerobic Plate Counts, Total Coliform Count & Total Escherichia coli Count. Local regulation must be referred and followed if it is more stringent than this requirement.
FOOD SAFETY MANAGEMENT SYSTEM MANUAL 01-2019 PAGE 1 OF 1 ©SHANGRI-LA INTERNATIONAL HOTEL MANAGEMENT LIMITED