Thermal Disinfection Labels

Thermal disinfection indicator labels are used to verify that the minimum surface temperature for sterilisation of items in a dishwasher or washing machine has been achieved.  Recommended by environmental officers across Australia, these labels change colour instantly once the set temperatures have been reached. 

Demonstrate due diligence as part of HACCP procedures and environmental health obligations.

These labels have three temperature activation points set at: 65°C, 71°C, 82°C.  The required temperature depends on the duration of the washing cycle.  A short cycle will require the 82°C indicator to activate and with a long cycle the 65°C indicator will suffice.  However please check with your state health department and your local council environmental heath officer for the recommended guidelines.

It is important to note that thermal disinfection can only occur if the surface of the object has reached the required temperature.  Sensors on a dishwasher are not sufficiently accurate to rely on or prove that sterilization has occured.  Whilst the spray might enter the dishwasher at recommended temperature, it can cool as it contacts the air and dishes and not actually reach the indicated set temperature.  These indicators are an excellent way to ensure and prove that sterilisation is occurring. 

TDI's are used by the catering suppliers of airlines, major and minor food production companies, hotels, hospitals, linen services, local restaurants and cooked / raw food suppliers such as a butchers and fresh seafood shops.