Hygiene rquirements for automated dishwashing
Specifies hygiene requirements relating to the design, construction and operation of commercial dishwashers of a wide variety of designs and provides information on their hygienic and proper operation, cleaning and disinfection of wash ware, and care and maintenance of the machinery. Describes the methods for testing hygienic operation. Also specifies principles for proper spatial and functional arrangements within the dishwashing area and for proper and hygienic organisation of the wash ware cycle.
Applies to on-site and off-site commercial dishwashers for cleaning wash ware that is used in contact with food, such as e.g. crockery, glassware and cutlery, reusable boxes and similar articles. Includes Halal dishwashing requirements.
|No. of Pages||26|
|ICS Classification||67.020 Processes in the food industry
67.260 Plants and equipment for the food industry
|Committee||Food Standards Committee
|Available for Purchase||For sale in Singapore only|
|Adoption||DIN SPEC 10534 : 2012 MOD|