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Hi Jill,
Following on from Michael’s comments I would like to add that domestic dishwashers use lower rinse temperatures than commercial dishwashers, the cycles hence are much longer to compensate for these lower temperatures. And still will not be able to reach the required temperature set by HACCP Standards, that’s mainly due to the low amps the domestic washer uses. While there is no prescribed method for sanitation with domestic dishwashers specified in the standards, the hottest and longest dishwasher program is recommended, however settings may not reach a hot enough temperature for long enough to sufficiently reduce microorganism levels.
A recent Canadian study (Sahai et al 2015) showed that the rinse temperature and amount of food residue on utensils placed in the machine significantly affect the efficacy of domestic dishwasher sanitation.The European standard for commercial dishwashing with one-tank dishwashers (DIN Standard 10512), which requires 60-65C wash (in the wash water tank) and 80-85C rinse (in the rinse tank or boiler).
AS 4674-2004 generally recommends that dishwashers and glasswashers: where hot water is used to sanitise, only operate on the sanitising cycle when the water is at sanitising temperature.Hence using a commercial dishwasher in an residential care facility is highly recommended, and to ensure that your facility is 100% protected against all incidents, a commercial that offers a disinfection cycle in case of an outbreak would be a perfect choice when making decision.
Hope that helps to clarify
Kind regards,
Sarah Vandertop
Marketing & Office ManagerRhima Australia Pty Ltd
WASHING EQUIPMENT
Industrial Catering Medical72-74 Woodlands Drive, Braeside Vic 3195
Tel 03 8586 5444 Fax 03 8586 5454http://www.rhima.com.au
sarah@rhima.com.auHi Jill
I would support the consultant’s opinion. If the dishwasher is only for use of staff crockery, it would be fine. But if it is used for any crockery shared by patients, it needs to meet the appropriate food service standards within a HACCP system.
It sounds like the domestic dishwasher you have does not meet the required parameters, and probably has no way of confirming it reaches the appreciate temperatures for the appropriate time frames. So a new dishwasher is required to reprocess these patient items.
Cheers
MichaelMichael Wishart | Infection Control Coordinator, CICP-E
St Vincent’s Private Hospital Northside | 627 Rode Road CHERMSIDE QLD 4032
T +61 7 3326 3068 | F +61 7 3607 2226
E michael.wishart@svha.org.au |
W https://www.svphn.org.au[cid:image001.jpg@01D46C86.4CDB6090]
[2019 conference email signature]Good Morning,
Re implementation of domestic dishwashers in aged care facility
A local facility has implemented a domestic dishwasher primarily for tea/coffee cups and small plates however, a highly
regarded consultant has confirmed that a domestic dishwasher is not appropriate for a residential care facility.
due to the dishwasher being unable to obtain temperatures greater than 82 degrees (which is the required temperature)
for a prolonged periods. In order to thermal disinfect. Hence, a domestic dishwasher is unable to thermal disinfect the
dishes and cutlery.
Any thoughts or further information would be appreciated
thank youJill
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