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.