1. Measuring and Recording Dishwasher Temperatures on HACCP Records

2. Why do we need to measure and record Dishwasher Temperatures?
The dishwasher is where your pans and utensils are sanitized.
The right dishwasher temperatures kill pathogens that can make your students sick.
Checking this critical control point (CCP) helps you identify a potential hazard and take corrective action to prevent problems and to ensure a health inspection with zero violations.

3. High – Temp Dishwashers What should we record daily?
Time – record the time that you check the dishwasher temperatures.
Temperature – record whether the T-stick changes from white to black indicating the temperature is at least 160°F at rack level (staple to log).

4. How do I take the dishwasher temperature using the T-sticks?
Turn on your dish machine.
Run the machine through a few cycles prior to washing dishes.
Place T-stick and fork holder between plates or trays in rack (see above).
The T-stick will turn grey/black if a safe water temperature (160°F at rack level) is reached.

5. Last important step…
Record the time you took the temperature and whether the safe temperature was reached on your dishwasher HACCP log at the time you take it (staple stick to log).

6. What if my Dishwasher’s temperature is lower than 160 F?
Try running the dishwasher a few more times to see if the temperature goes up.
If it is still below 160 F ask your custodian to call in an Emergency Work Order ASAP.
Proceed to the Corrective Action…

7. The Corrective Action is…
Run the dishes through the dishwasher to clean them.
Fill the sanitizing sink with ppm sanitizing water solution.
Fill water to fill line and add packet of sanitizing solution.
Put the cleaned dishes into the sanitizing water solution and let sit for 1-2 minutes to sanitize them.

8. Corrective Action, continued…
4. Record on your HACCP Chart the exact ppm sanitizing water solution tested and the time you did the dishes.
Also record the Emergency Work Order number on your HACCP Chart.
Use paper trays to serve lunch as an emergency until the dishwasher is meeting the appropriate temperature.

9. What should we record daily?
Low– Temp Dishwashers
What should we record daily?
Time – record the time that you check the dishwasher temperatures.
Temperature – record that the temperature is between 120°F-150°F at rack level.
PPMs of your bleach sanitizing solution – record that the ppms are registering between ppm.

10. What should we record daily? - Temperature
Low– Temp Dishwashers
What should we record daily? - Temperature
Turn on your dish machine.
Run the machine through a few cycles prior to washing dishes.
Turn on the dishwasher thermometer.
Place thermometer and fork holder between plates or trays in rack (see above).

11. How do I take the dishwasher temperatures, continued…
5. Remove the thermometer from the rack and quickly press the button that reads “MAX”.
“MAX” means the “maximum” temperature that was reached in the dishwasher cycle.

12. What is the right sanitizing temperature?
You should get a reading of between 120°F and 150°F or higher on the dishwasher thermometer when you have pressed the “MAX” Button.

13. Last important step…
6. Record the temperature and time on the HACCP record at the time you take it!

14. After recording the temperature on your HACCP Record…
Press the MAX button for 3 seconds to clear that reading. The unit can now be turned off.

15. What should we record daily? –
Low– Temp Dishwashers
What should we record daily? –
PPMs
After you have verified the temperature is between 120°F-150°F, run a load of dishes through the machine.
Use your chlorine test strips to ensure the sanitizing solution is registering between ppm.
Remove the dishes from the machine and place a test strip on a water droplet located on a clean dish. This should register ppms.

16. What if my Low-Temp Dishwasher’s temperature are not in range?
If it is not getting up to temp, try running the dishwasher a few more times to see if the temperature goes up.
If it is still below range ask your custodian to call in an Emergency Work Order ASAP.
Proceed to the Corrective Action…

17. The Corrective Action is…
Run the dishes through the dishwasher to clean them.
Fill the sanitizing sink with ppm sanitizing water solution.
Fill water to fill line and add packet of sanitizing solution.
Put the cleaned dishes into the sanitizing water solution and let sit for 1-2 minutes to sanitize them.

18. Corrective Action, continued…
4. Record on your HACCP Chart the exact ppm sanitizing water solution tested and the time you did the dishes.
Also record the Emergency Work Order number on your HACCP Chart.
Use paper trays to serve lunch as an emergency until the dishwasher is meeting the appropriate temperature.

19. What if my Low-Temp Dishwasher’s ppms are not in range?
If your bleach solution is not within range, ask your custodian to call in an Emergency Work Order ASAP.
Proceed to the Corrective Action…

20. The Corrective Action is…
Run the dishes through the dishwasher to clean them.
Fill the sanitizing sink with ppm sanitizing water solution.
Fill water to fill line and add packet of sanitizing solution.
Put the cleaned dishes into the sanitizing water solution and let sit for 1-2 minutes to sanitize them.

21. Corrective Action, continued…
4. Record on your HACCP Chart the exact ppm sanitizing water solution tested and the time you did the dishes.
Also record the Emergency Work Order number on your HACCP Chart.
Use paper trays to serve lunch as an emergency until the dishwasher is meeting the appropriate temperature.

22. Calibrating A Thermometer
Turn on the thermometer.
Press and hold the on/off button for 8 seconds.

23. Calibrating the YELLOW thermometer
A flashing “CAL” will be displayed in the upper right hand corner. Put the thermometer into the ice water. When the temperature reading stabilizes, press the little silver “CAL” button until the display reads 32°F. This might take a couple of minutes.
When the unit displays 32°F the unit is then calibrated and ready to use.

24. Helpful, Time Saving Tip!
Calibrate this thermometer at the same time you calibrate your food thermometer (they both calibrate in ice water).

25. The thermometer has an extra battery in the package!
Place a screw driver or coin in the slot of the yellow round battery cover located under the red buttons.
Turn the cover counter clockwise until the cover is removed.
Replace with a 1.5 volt #392 battery.
Screw the cover back on clockwise until tight.

26. There should be 2 Dishwasher Thermometers in your kitchen at all times – one to use regularly and one to use as a back-up in case the first one is not working.

27. How do I order a dishwasher thermometer?
Thermometers can be ordered through WebSMARTT:
Click the Ordering tab.
Click Order by Item Group.
Select Cleaning and then click Generate.
The dishwasher thermometer is number

28. If you have any questions or problems call your Program Manager.