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Warewashing facilities provided with accurate thermometers, chemical test kits and pressure gauge. (1 pt.)
PUBLIC HEALTH REASON
The temperatures of the wash and final rinse water are critical factors affecting cleaning and sanitizing of equipment and utensils. It is important that warewashing machines and three-compartment warewashing sinks are provided with accurate thermometers for monitoring water temperatures. Sanitizer test kits must also be provided and used by food service workers to ensure that the concentrations of chemical sanitizers being used are correct. Warewashing machines are required to operate at specific water flow pressures. Water pressure can greatly affect how well a dishmachine will sanitize. Water pressure that is too low or too high results in poor spray patterns within the dishmachine. A pressure gauge installed on the dishmachine’s final rinse line allows workers to monitor the water pressure of a dishmachine.