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Single-use, color-changing label measures heat of final rinse cycle in automatic dishwashers.
-Peel from dish test surface, then attach to a log book for HACCP record keeping
-Use 160°F Thermolabel for machines that use chemical sanitation; 180°F Thermolabel for hot water sanitation machines
-24 per pack
You can always remove it later.
Found on page 0673 of Source Book 2009 Spring/Summer