Each of the following statements is true regarding dishwashing machines except:

Dishwashing machines are crucial for maintaining cleanliness and sanitization in a food service environment. The frequency of cleaning a dishwashing machine can vary based on usage, but it is often recommended to clean them more frequently than just once a week. Regular cleaning is essential to prevent the buildup of food particles, grease, and potential biofilm that could harbor harmful bacteria. This might mean cleaning daily or after each shift, depending on the volume of business.

Regarding the other statements, monitoring and maintaining the correct water temperature is vital to ensure effective sanitization during the washing cycle. Without the proper temperature, pathogens may not be adequately eliminated. It is also a best practice to rinse items before placing them in the dishwasher; this helps remove larger food debris that could block spray nozzles and affect cleaning efficiency. Lastly, following the manufacturer's operating instructions is critical for ensuring that the machine functions correctly and safely. These instructions are designed to optimize performance and maintain hygiene standards, making adherence essential for effective operation.