Ensure Dishware Sanitization

    Posted by Carissa Smith on May 15,2017

    American Thermal Instruments introduces RinseCheck, an easy- to-read label solution to validate the surface temperature of dishware at food service facilities

     The RinseCheck solution offers added value when paired with SUDS, a unique app available to digitally register all readings into a cloud system

    One of the primary concerns facing any food service operation is assuring that the kitchen and all utensils remain free of bacteria and disease. American Thermal Instruments ( announces that it has introduced RinseCheck and its unique app, SUDS, which assists in monitoring commercial dishwasher temperatures to assure that dishware exiting the washer has been sanitized.

    “American Thermal has worked hard over the past few months to deliver an added value product to our food service customers and prospects. We succeeded in developing not only a temperature-sensitive label, but also an app that is truly beneficial,” explains Rob Snyder, American Thermal Engineer. “Our app is easy to download and use. With the click of a picture on a cell phone or tablet, you will collect all of the information you need to maintain and ensure sanitization standards, while simply maintaining records via the cloud. It saves health monitors a tremendous amount of time.”

    While commercial dishwashers are typically used by medical facilities and laboratories, they are found most prominently in food service facilities, for which there are very detailed FDA regulations detailing temperature monitoring and sanitation procedures. These include facilities in restaurants, hospitals/medical facilities, school cafeterias, childcare facilities and hotels. Regulations are dictated by FDA Food Code – 2013. Section 4.7 of the Food Code has very specific requirements for measuring sanitized food contact surfaces and utensils with an irreversible registering indicator. While National Sanitation Foundation (NSF) testing requires 180˚–195˚ F water at a rate of 15–25 psi, the desired effect is to achieve a dish surface temperature of 160˚ F. According to the NSF, 160˚F is the necessary temperature to assure sanitization by reducing microbes, which will protect a food service company and their customers from the spread of illnesses.

    Health inspectors can check dishwashers either by monitoring the water temperature in the final rinse, or by simply placing on a dish a label indicator that shows an irreversible color change at 160˚F.

    RinseCheck is a dishwasher sanitation label that adheres to a dish while being washed in a commercial grade dishwasher. The label will indicate if each cycle allows the dish surface temperature to reach a temperature of 160°F (dependent on machine type) by changing color from white to black. The label is protected from steam, heat and water.

    All procedures require paper/tracking for compliance. Logging the temperature throughout the day is mandatory for HACCP (Hazard Analysis Critical Control Point – FDA) compliance. What differentiates RinseCheck from other systems is that it comes with the unique Software Utility for Dishwasher Sanitization (SUDS) app technology, which digitally tracks compliance.  There is no longer a need to keep a manual log or to keep each label. The effort on the part of the user is easy and seamless. A label is applied before each wash. The SUDS app just scans a picture of the label with a tablet or smartphone as the dish leaves the dishwasher. The app immediately identifies and marks it as good or bad, tagged with the location and time. The customer can pull data anytime, anywhere, from a cloud server, whether this was from the actual location or from a corporate hub. This is particularly helpful for busy or larger chains as the data is easily accessible around the world. The information from each reading would be kept within the cloud, so there is no need to retain the physical label.

    “American Thermal has had a lot of experience developing quite a number of unique identification and app technologies for a wide range of our chemical indicators,” comments Randy Lane, American Thermal Chief Strategy Officer. “With unique identification, you can track time, location and results without requiring a paper trail.  Less paper and manual work leads to fewer errors—and a referenced database to spot trends.”

    RinseCheck is sold in sheet form in packs of 24. It is available directly from American Thermal Instruments as well as restaurant supply companies.

    Topics: Food Safety

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