Research carried out by the Food Standards Agency (FSA) shows there is a clear role for commercial warewashing in the prevention and control of harmful bacteria.

Following the research carried out by the Food Standards Agency (FSA) and the relationship between commercial dishwashers (along with other equipment) and the prevention of E-coli 0157 through cross contamination, the FSA have released the following revised guidance.

E-coli 0157 Control of Cross Contamination August 2014

Good cleaning and food hygiene not only helps catering operators to obey the law, it reduces the potentially lethal risk of food poisoning among their customers and protects the reputation of their business.

Cross-contamination, when bacteria are spread between food, surfaces or equipment, is one of the most common causes of food poisoning. Controlling harmful bacteria such as E. coli, campylobacter and salmonella, which can cause serious illness and even death, should be paramount to any catering business.

The FSA also advises that: heat is the most effective way to kill bacteria such as E-coli 0157 and recommends heat disinfection of equipment by methods such as using a commercial dishwasher as being the best way to reduce the risk of cross-contamination.

Dishwashers, glasswashers and other warewashing equipment have long been recognised by catering operators as playing a critical role in kitchen and bar cleaning, food safety and hygiene.