The documents include:
- Guidance for Catering Operators, Commercial Dishwashers and E.coli O157: Aims to prevent cross-contamination.
- Guidance Document No.16, Safe Rise Temperatures in Commercial Dishwashers: Highlights details and methods used to ensure the disinfection of equipment and utensils.
- Guidance Document No.27, Chemical Disinfection: The document is intended to provide information about the use of chlorine based dishwashing chemicals.
According to Ceda the coronavirus seems to be destroyed at temperatures above 60°C.
Peter Kay, Ceda technical support advisor, commented: "We know that many of our members have received requests from their customers for information relation to kitchen hygiene and the avoidance of contamination.
"Operations should ensure that they are washing crockery and glasses correctly loaded dishwashers and glassware, which are well-maintained and used in conjunction with the manufacturers' instructions.
"A suitable detergent and rinse aid should always be used. All normal food hygiene practices should be adhered to and staff should comply with the Government's advice on frequent handwashing."