Why is the right professional dishwasher use essential for hygiene in healthcare facilities?

A professional dishwasher does not operate like a domestic appliance. The layout, wash cycles, and particularly temperature and disinfection steps are designed to achieve controlled hygiene outcomes. According to standards such as HACCP and the Dutch SRI guidelines for cleaning in healthcare, disinfection must be measurably demonstrable. Relying solely on temperature registration or adherence to settings is often insufficient; the key question remains whether biological agents are effectively eliminated in every cycle.

Risks can arise from factors such as:

• Variations in loading (fully loaded racks, incorrectly placed dishware).
• Worn or fouled spray arms.
• Temperature fluctuations during the wash cycle.
• Inadequate monitoring or reliance solely on machine log files.

Dishwasher disinfection testing according to HACCP and SRI guidelines

The role of control according to HACCP and legislations like SRI guidelines is clear: disinfection must be demonstrably effective to prevent contamination. In practice, trusting only temperature or time registration within the dishwasher often falls short. This calls for a reliable testing method that can independently confirm, regardless of the dishwasher or chemical supplier, that chemical or thermal disinfection is correctly executed.

Bio-indicator for dishwashers: The DES-controller as an innovative solution

The DES-controller is a bio-indicator specifically developed for the safe and objective assessment of disinfection and sterilization processes. Thanks to its unique membrane, which prevents microorganisms from being washed away, the DES-controller is highly suitable as a bio-indicator in professional dishwashers. The DES-controller contains resistant microorganisms such as Enterococcus faecium and/or Staphylococcus aureus, applied in various quantities on carriers, which are killed once the required time, temperature, and disinfectant concentration are reached.

Advantages of the DES-controller:

• Objective and independent monitoring of disinfection in dishwashers.
• Easy integration into daily workflow.
• Scientifically validated method compliant with HACCP requirements.
• Direct evidence for internal quality assurance and external audits.
• Proven bio-indicator widely used worldwide for assessing disinfection in laundry, dishwashers, pasteurization processes, sterilizers, and room disinfection.

Usage of a temperature logger: accurate recording of disinfection parameters

In addition to using bio-indicators, employing a temperature logger is an effective way to monitor the temperature profile of the dishwasher – and hence its thermal disinfection performance. Because the temperature logger continuously measures and logs the exact temperature throughout the entire dishwasher cycle, it provides precise information on whether the required disinfection temperatures were reached.

The use of a temperature logger is ideal for:

• Validation of dishwasher programs.
• Identification of possible temperature fluctuations or deviations within the machine.
• Compliance with established standards and protocols, for example as part of HACCP and SRI guidelines.

Objective measurement of soil removal: an additional quality aspect

Besides effective disinfection, performance in soil removal is also critically important. When cleaning dishes, pans, and kitchen utensils, soil must be thoroughly removed before disinfection can take place. CCD offers possibilities to objectively measure soil removal using various standardized soiling types. This allows healthcare facilities – or suppliers of professional detergents or dishwashers – to gain objective insights into the actual cleaning performance of their detergents and machines, enabling targeted identification of potential improvements. More information about this method will soon be available on our website. Those interested in learning more or seeking initial advice are encouraged to contact us.

From assumptions to proven dishwasher performance

Professional dishwashers in healthcare facilities are crucial for removing biological agents and preventing infection risks. Relying solely on machine settings or log files is insufficient. Integrating the DES-controller and a temperature logger into routine maintenance and periodic quality control of dishwashers significantly strengthens food safety and patient safety. This adds an extra layer beyond standard recordings and prevents unnecessary risks caused by insufficient disinfection.

An objective and detailed view of the performance of the cleaning and disinfection process helps infection prevention specialists to ensure the reliability of the dishwasher procedure and make substantiated adjustments if necessary.