Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX

Document No. : HACCP-HYG-I-4

Revision No. : 1
Effective Date : 31 May 2010

Policy No 4: Dishwasher & Glass Washer Machine

Purpose / Scope: This policy is applicable for ALL Stewarding personnel who handle
ALL crockery, glasses, cutlery, utensils etc for Dish/Glass Washing purposes, in ALL
appropriate outlets. Any other staff who may handle Dishwasher and Glass Washer
items must also follow the Dishwasher & Glass Washer Machine procedures.

Issued By:

Hygiene Team

Approved By:

General Manager :

Distribute to:

EAM-F&B, F&B Director of

Operation, Hygiene Manager, Financial
Director, Materials Manager, Chief
Engineer, Executive Chef and Chief
Steward, Training Manager

HACCP Plan

186

Version 2.1 October 2011

Attachment 3.6d

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-4
Revision No. : 1
Effective Date : 31 May 2010

Policy Risk: HIGH

1. Dishwasher & Glass Washer Machine
It is good practice to use a dishwashing machine for all dishes, cutlery, glassware,
serving dishes, food handling utensils including cutting boards, storage containers,
pot and pans, and cleaning utensils. Dishwasher & Glasswasher temperatures tend to
be higher than with manual pot/dish washing, and the detergents concentrations are
stronger. Heat and chemical cleaning replace the use of physical abrasion with
brushes and sponges. The final rinse temperature should be at least 82C to
ensure that the dishware reaches a temperature that is high enough to kill
bacteria, viruses, etc. The temperature should be regularly checked and
recorded. Hot items exiting the dishwasher & Glass Washer dry quickly.
Mechanical dishwashers & Glass Washer significantly reduce the risk of
contamination as compared to manual dish washing. Clean plates need to be
protected form re-contamination. Staff should always wash their hands before
unloading the machine. Towels should never be used to dry items. However, a
dedicated supply of clean towels should be available if used for polishing. Follow
supplier instructions for safe product handling, proper product dosing, and
correct contact times and temperatures. Clean the interior of the machine
regularly, including curtains and upper corners, and de-scale when necessary.
.

Procedures/Key Points:
1. Dishwasher & Glass Washer Machine
a) Document correct function beginning of each shift.
Wash temperature 55C 65C
Final rinse temperature 82C (thermal disinfection), therefore all utensils
will receive the hot treatment 71C.
b) Recommended Option: Test with thermo-sensitive stripes each morning, result to
be recorded/attached on appropriate machine log book.
c) Change water waste tank every 2 hours.
d) Separate handling of clean and dirty items.
e) Sanitize hands before handling clean items.
f) Use clean towel to polish, only when absolutely necessary.

Critical Limit/s:
HACCP Plan

187

Version 2.1 October 2011

Attachment 3.6d

Food Safety Management Program of Grand InterContinental Seoul Parnas & InterContinental Seoul COEX
Document No. : HACCP-HYG-I-4
Revision No. : 1
Effective Date : 31 May 2010

All utensils must be received a hot treatment 71C

Record to be kept:
During operating the dishwashing machine, Temperature for wash and Final rinse must
be recorded periodically daily in Steward Tem & density Report (HACCP-STW-R-01).
The Report must be kept for more than 2 years.

Responsibility:

Stewarding staffs who handle with the machine

HACCP Plan

188

Version 2.1 October 2011

Attachment 3.6d