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Microorganisms have been frequently found in dishwaters despite high temperatures and pH levels. Therefore, this study investigates the dishwater in dishwashing processes to determine the survival rate of a heat‐resistant test organism, Enterococcus faecium. The experiments are conducted in a 2‐L beaker, and the temperature and the pH are varied in the spans typical for hand dishwashing and mechanical dishwashers (45–65C and pH 7–9). Tryptic soy is added to the beaker to study the influence of nutrition (which normally exists in dishwater). A three‐log reduction of E. faecium after 50 min at 65C is noted and compared with 300 min at 55C, at pH 7. For 45C, no reduction of E. faecium is observed. The findings emphasize the importance of maintaining a high temperature in dishwaters during dishwashing processes.