Keeping catering hygiene levels high

WHEN IT comes to deciding which warewasher to invest in, caterers must look out for models with a HACCP (Hazard Analysis Critical Control Point) system if they wish to ensure the highest level of hygiene is achieved.

Coming as standard with all of Wexiödisk UK models, our HACCP system automatically monitors a number of critical hygiene points such as water flow, and temperature. These critical control points will then be flagged on the machine’s control, and will set off an alarm/automatically shut the unit down, depending on the severity of the issue. As such, caterers can rest assure a seamless, and hygienic warewashing process is maintained at all times.

Warewashing solutions

This is especially true when a caterer invests in additional warewashing solutions such as Wexiödisk’s PRM and sorting unit. These two solutions eradicate the need for pre-rinsing/sorting by hand, which in turn speeds up the warewashing process and minimises touchpoints on dirty and clean goods.

For example, with the PRM, the kitchen porter simply brings the dirty items to the washup zone and places them directly in to the wash rack. Once filled, they push these into the PRM which automatically takes care of an outstandingly thorough pre-rinse process. On the clean side of the washing zone – which can be many metres apart from the dirty zone if an operator wishes – another member of staff can then take responsibility of the clean baskets of crockery/cutlery etc. By assigning these warewashing tasks to two separate members of staff, operators will in turn be preventing the need for a single person to keep switching between the clean and dirty side of the washing area, thereby minimising the risk of cross contamination whilst improving logistics.

Operator training 

No matter the warewashing solution selected, an operator must be adequately trained, not only to ensure machine functionality and longevity, but also high hygiene standards; after all, if a machine is dirty, dishwash results will inevitably be affected. By following a few simple steps such as cleaning a warewasher daily and using the correct amount of detergent and rinse aid, operators can ensure hygiene standards are kept tip-top - and that dishes, glassware, cutlery and crockery leave the warewasher in sparkling condition. 

David Glover is UK & Ireland country manager at Wexiödisk. 

For further information on the Wexiödisk range of warewashing equipment, please visit www.wexiodisk.co.uk