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Dishwasher Temperature Testing

Thermostrip® labels have been developed for use in commercial dishwashers and to form part of HACCP procedures. They provide excellent due diligence evidence by creating a permanent record that disinfection temperatures have been achieved during the dishwashing cycle.

2 Item(s)

per page

2 Item(s)

per page


Further Information

Food businesses have a legal obligation to take steps in order to control cross-contamination between raw foods and ready-to-eat foods where E. coli O157 is a hazard.

Adequate disinfection procedures, which ensure the removal of E. coli O157 from surfaces and equipment before coming into contact with ready-to-eat foods, are vital. In Guidance from the Food Standards Agency on the control of E. coli O1572 it is recognised that the application of heat (thermal disinfection) is one of the most reliable ways of killing bacteria such as E. coli O157. It recommends commercial grade dishwashers in which water reservoirs are maintained at a temperature of more than 80°C (providing contact times of at least 15 seconds), offer adequate disinfection control for the decontamination of utensils and small equipment.

Easy to use and very effective, these Thermostrip® dishwaher testing strips provide lasting evidence that dishwashers have been regularly tested and are reaching the recommended temperatures.