Plate Surface Temperature...What?

High temperature dish machine must reach the required rinse water temperature to sanitize the dishes. For a stationary rack, single temperature machine the final rinse temperature must be 165F. All other machines the final rinse temperature must be at least 180F. If the final rinse gauge reads either of those temperatures all is well, right? Not so fast. It is important to make sure that the final rinse temperatures are meeting the minimal requirement, the more important temperature is the plate surface temperature. This is the temperature of the dish after the final rinse. This temperature must be above 160F for the dish to be considered sanitized. This temperature can be measured by using a thermometer with a maximum temperature button or with temperature indicating paper/tape. If the plate surface is less than 160F, there may be an issue with the dish machine such as low wash water temperature, low final rinse temperature, or high/low final rinse pressure. It is essential to test the plate surface daily to ensure your dishes are sanitized. SGB Food Safety can help establishments develop a food safety system or monitor current food safety systems to help minimize their food safety risk.

| Free Consultation | Blog | Home Page | Email |

SGB Food Safety Consultants LLC | Stockbridge | Georgia |Phone: 762-441-0317

Helping you identify food safety risk to protect your customers, employees, and brand.