The final stage of mechanical dishwashing is a crucial step in ensuring food safety. This process eliminates harmful microorganisms from tableware and food contact surfaces through exposure to high temperatures or chemical solutions. For example, a high-temperature machine uses hot water to achieve sanitization, while a low-temperature machine relies on chemical sanitizers. This stage follows the cleaning cycle, which removes visible food debris and grease.
Effective implementation of this final stage significantly reduces the risk of foodborne illnesses. Historically, manual dishwashing practices presented challenges in consistently achieving the necessary temperatures or maintaining proper chemical concentrations. Automated systems offer greater control and reliability in achieving and documenting sanitization parameters, contributing to improved public health outcomes. This is particularly important in commercial food service settings where large volumes of dishes are processed.
