It is important to note that the temperature of the water can drop 20°F after it leaves the manifold. To ensure the temperature at the food-contact surfaces of the equipment is hitting the proper final rinse temperature of 160°F (71°C), you must use some type of irreversible registering temperature indicator.
Irreversible test strips like the one below are tied to the dishrack and run through the dish machine. The dark-colored stripe will change to orange if the surface temperature is 160°F (71°C). These are not reusable. There are many strips on the market, read the manufacturer’s instructions prior to use.
![](https://foodcodepro.com/wp-content/uploads/2020/04/image.png)
There are digital temperature measuring devices available that are reusable. These only require battery replacements. (Read the manufacturer’s instructions for these units prior to use).
![](https://foodcodepro.com/wp-content/uploads/2020/04/image-1.png)