Food Protection Trends - May 2009 - 277

TABLE 3. Comparison of capacities for dishwashing of plates by machine and manually Loading and unloading 3 min Capacity of plates per hour 60 36 180 Procedure Hand dishwashing soils (2, 3) Hand dishwashing soil (1) Machine dishwashing soil (1) Pre soaking 5–15 min 5–15 min - Dishwashing and rinsing 15 min 15 min 3 min Capacity 20 plates per 20 min 12 plates per 20 min 18 plates per 6 min FIGURE 5. COD in dishwater samples withdrawn at different time points during hand dishwashing Experiments A (soil 1) and B (soils 2 and 3). FIGURE 6. Mean CFU of E. faecium per washed item in the different experiments. hand dishwashing, which decreases during the process. Because of the risk of injury, the dishwater temperature is seldom above 55°C for hand dishwashing. The total consumption of tap water for hand dishwashing was 27 liters in the experiments. Assuming that the water is used for two batches of dishware, 20 plates each batch, then the ratio is 0.7 liters fresh water per plate. For the dishwasher, 5 liters of rinse water are used each time a program is run. Before the first program, the wash water tank is filled with 83 liters of tap water. The dishwater is reused, except for the exchange using the 5 liters of rinse water at each program. Generally, 20 programs are performed before depletion of water in the dishwater tank occurs. This corresponds to 360 plates, resulting in a consumption of 0.5 liters of fresh water per plate. With regard to overall fresh water consumption, the dishwasher is more efficient. The capacity is higher for machine dishwashing than for hand dishwashing, even though only a short pre-soaking time (5 min) is accounted for in hand dishwashing (Table 3). CONCLUSIONS The bacterial content of dishwater is not reduced significantly in hand dishwashing over time. However, in machine dishwater, the reduction of E. faecium is more than 3 log units, compared to 1 log unit for hand dishwashing. Furthermore, the results show that for machine dishwashing, there is less crosscontamination from dishwater to dishes and other wares because of the lower bacterial level in the dishwasher process. The consumption of water is less for machine dishwashing. Taking soaking into account, the time needed for wash- MAY 2009 | FOOD PROTECTION TRENDS 277

Food Protection Trends - May 2009

Table of Contents for the Digital Edition of Food Protection Trends - May 2009

Food Protection Trends - May 2009
Contents
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
Comparison of Traditional Thermocouples and Data Loggers for Simplified Temperature Monitoring Using Shellstock Oysters as a Model
A Comparison of Hand and Machine Dishwashing from a Hygienic Standpoint
IAFP Secretary Announcement
Highlights from the Dubai International Food Safety Conference
General Interest Paper – An Ounce of Prevention
New Members
What’s Happening in Food Safety
Industry Products
Ivan Parkin Lecture
John H. Silliker Lecture
Special Contributors and Sponsors
Preliminary Program
General Information
Activities
Event Information
Registration Form
Workshops
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - May 2009 - Food Protection Trends - May 2009
Food Protection Trends - May 2009 - Cover2
Food Protection Trends - May 2009 - 253
Food Protection Trends - May 2009 - Contents
Food Protection Trends - May 2009 - 255
Food Protection Trends - May 2009 - 256
Food Protection Trends - May 2009 - 257
Food Protection Trends - May 2009 - 258
Food Protection Trends - May 2009 - 259
Food Protection Trends - May 2009 - 260
Food Protection Trends - May 2009 - Sustaining Members
Food Protection Trends - May 2009 - 262
Food Protection Trends - May 2009 - 263
Food Protection Trends - May 2009 - Perspectives from Your President
Food Protection Trends - May 2009 - 265
Food Protection Trends - May 2009 - Commentary from the Executive Director
Food Protection Trends - May 2009 - 267
Food Protection Trends - May 2009 - Comparison of Traditional Thermocouples and Data Loggers for Simplified Temperature Monitoring Using Shellstock Oysters as a Model
Food Protection Trends - May 2009 - 269
Food Protection Trends - May 2009 - 270
Food Protection Trends - May 2009 - 271
Food Protection Trends - May 2009 - A Comparison of Hand and Machine Dishwashing from a Hygienic Standpoint
Food Protection Trends - May 2009 - 273
Food Protection Trends - May 2009 - 274
Food Protection Trends - May 2009 - 275
Food Protection Trends - May 2009 - 276
Food Protection Trends - May 2009 - 277
Food Protection Trends - May 2009 - 278
Food Protection Trends - May 2009 - IAFP Secretary Announcement
Food Protection Trends - May 2009 - 280
Food Protection Trends - May 2009 - Highlights from the Dubai International Food Safety Conference
Food Protection Trends - May 2009 - 282
Food Protection Trends - May 2009 - 283
Food Protection Trends - May 2009 - General Interest Paper – An Ounce of Prevention
Food Protection Trends - May 2009 - 285
Food Protection Trends - May 2009 - New Members
Food Protection Trends - May 2009 - 287
Food Protection Trends - May 2009 - 288
Food Protection Trends - May 2009 - What’s Happening in Food Safety
Food Protection Trends - May 2009 - 290
Food Protection Trends - May 2009 - 291
Food Protection Trends - May 2009 - Industry Products
Food Protection Trends - May 2009 - 293
Food Protection Trends - May 2009 - 294
Food Protection Trends - May 2009 - 295
Food Protection Trends - May 2009 - Ivan Parkin Lecture
Food Protection Trends - May 2009 - John H. Silliker Lecture
Food Protection Trends - May 2009 - Special Contributors and Sponsors
Food Protection Trends - May 2009 - Preliminary Program
Food Protection Trends - May 2009 - General Information
Food Protection Trends - May 2009 - Activities
Food Protection Trends - May 2009 - Event Information
Food Protection Trends - May 2009 - 303
Food Protection Trends - May 2009 - 304
Food Protection Trends - May 2009 - Registration Form
Food Protection Trends - May 2009 - Workshops
Food Protection Trends - May 2009 - 307
Food Protection Trends - May 2009 - Coming Events
Food Protection Trends - May 2009 - 309
Food Protection Trends - May 2009 - Advertising Index
Food Protection Trends - May 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - May 2009 - 312
Food Protection Trends - May 2009 - 313
Food Protection Trends - May 2009 - Audiovisual Library Order Form
Food Protection Trends - May 2009 - Booklet Order Form
Food Protection Trends - May 2009 - Membership Application
Food Protection Trends - May 2009 - Cover3
Food Protection Trends - May 2009 - Cover4
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