This document specifies hygiene requirements relating to the operation of commercial dishwashing machines (hereinafter referred to as dishwashing machines). It specifies requirements for hygienic results of the articles treated in the dishwashing machines. This includes also guidelines for their hygienic and proper operation and for care and maintenance of the machinery. Furthermore, methods for testing hygienic operation are defined. Dishwashing machines are used in a professional environment for cleaning washware that is used in contact with food. This document applies to dishwashing machines for cleaning washware that is used in contact with food, such as crockery, glassware, cutlery, reusable boxes and similar articles. Dishwashing machines (see 3.3) are used in kitchens e.g. in restaurants, canteens and hospitals and in commercial enterprises 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 (e.g. machines for cleaning proofing trays, returnable bottles, equipment of other machines like mincer, slicer, cutter, dough dividers or kneader, mixers, stirrers and all other kind of machines from which parts could be cleaned by washing out of place (WOP)).