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BS EN 17735:2022:2023 Edition

BS EN 17735:2022:2023 Edition

$189.07

Commercial dishwashing machines. Hygiene requirements and testing

Published By Publication Date Number of Pages
BSI 2023 50
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This document specifies hygiene requirements for the operation of commercial dishwashing machines (hereinafter referred to as dishwashing machines) and the tests to be performed on these machines. It specifies requirements for reaching an appropriate hygienic status of articles treated in the dishwashing machines. This document also includes guidelines for the hygienic and proper operation, care and maintenance of dishwashing machines. Furthermore, methods for testing hygienic operation are defined. This document applies to dishwashing machines used in a professional environment for cleaning wash ware that is used in contact with food, such as plates, crockery, glassware, cutlery, reusable boxes and similar articles. Dishwashing machines are used in professional kitchens, e.g. in restaurants, canteens and hospitals and in businesses such as bakeries, butcher’s shops, etc. This document does not apply to domestic dishwashing machines, washer disinfectors for the treatment of medical devices and machines for industrial use.

PDF Catalog

PDF Pages PDF Title
2 undefined
7 1 Scope
2 Normative references
3 Terms and definitions
12 4 Requirements
4.1 Process requirements
4.1.1 General
4.1.2 Requirements for obtaining hygienic washing results
14 4.2 Technical requirements
4.2.1 Requirements relating to construction materials
4.2.2 Functional requirements
4.2.2.1 General
4.2.2.2 Temperature control
4.2.2.3 Programme
4.2.2.4 Dosing
4.2.2.5 Design
15 4.3 Requirements relating to the treating agents
5 Testing
5.1 General
5.2 Type and scope of tests
16 5.3 Test procedures
5.3.1 Type test
5.3.1.1 General
5.3.1.2 General conditions for measurements
17 5.3.1.3 Procedure for batch-type dishwashing machines
18 5.3.1.4 Procedure for conveyor-type dishwashing machines
5.3.1.5 Test results
5.3.1.6 Dishwashing machine decontamination procedure
19 5.3.2 Post-installation test
5.3.2.1 General
5.3.2.2 General conditions for measurements
5.3.2.3 Procedure
20 5.3.2.4 Test results
5.4 Overview of the number of samples for microbiological testing and the associated record sheets
21 Annex A (normative)Testing of hygienic operation of dishwashing machines – type test and post-installation test
A.1 Load
A.1.1 Type testing
A.1.1.1 General
A.1.1.2 Dishwashing machines used primarily for washing plates, crockery and cutlery
26 A.1.1.3 Bioindicators
A.1.2 Post-installation testing
27 A.2 Microbiological test methods
A.2.1 Determination of microbial reduction by bioindicators
A.2.1.1 Test organism, preculture and preparation of the bacteria suspension
28 A.2.1.2 Test soiling media
29 A.2.1.3 Contamination of the bioindicators
A.2.1.4 Use and evaluation of the bioindicators
30 A.2.1.5 Calculation of the reduction factor
A.2.2 Aerobic colony count of wash ware surface
A.2.3 Determination of the aerobic colony count of the detergent solution
A.2.3.1 Sampling of detergent solution sample and preparation
31 A.2.3.2 Determination of the colony count
A.3 Reference detergent and rinse aid for the type test
A.3.1 General
A.3.2 Reference detergent
32 A.3.3 Reference rinse aid
A.4 Test report
A.4.1 Documentation
A.4.2 Data in the test report
34 Annex B (informative)Technical recommendations onsite
B.1 Functional requirements relating to the operation of dishwashing machines
B.1.1 General
B.1.2 Water quality
35 B.1.3 Temperature
B.1.4 Contact time
36 B.1.5 Requirements relating to the treating agents
B.1.5.1 General
B.1.5.2 Detergents
B.1.5.3 Rinse aids
B.1.5.4 Special detergents
B.1.5.5 Cutlery detergents
37 B.1.5.6 Granules
B.1.5.7 Dosage
B.2 Testing
B.2.1 General
B.2.2 Type of tests and scope of testing onsite
38 B.2.3 Daily inspection
B.2.4 Periodic inspection
B.2.5 Overview of the number of samples for microbiological testing and the associated record sheets
39 Annex C (informative)Guideline for planning, organization of the dishwashing process, maintenance and servicing of dishwashing machines and also relating to wash ware
C.1 Planning of dishwashing machine facilities
40 C.2 Organization of the dishwashing process
C.2.1 Operating personnel
C.2.2 Receiving of used wash ware
C.2.3 Pre-cleaning and loading of dishwashing machines
C.2.4 Dishwashing machine programme cycle
41 C.2.5 Drying and preparation and storage of the wash ware for further use
C.3 Maintenance and servicing
C.3.1 Operational and functional safety
C.3.2 Operation logbook
C.3.3 Cleaning of dishwashing machine
42 C.4 Wash ware
C.4.1 General
C.4.2 Shape
C.4.3 Surface characteristics
C.4.4 Shape and surface of drinking glasses
43 Annex D (informative)Examples record sheets
D.1 Evaluation of the determination of the surface aerobic colony count
D.2 Checking the aerobic microorganism count of the detergent solution
44 D.3 Results of inspection with bioindicators
47 Annex E (informative)Alternative Test Method

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BS EN 17735:2022
$189.07