ManualDishwashing.ppt.pptVIP

Manual Dishwashing Use a 3 compartment sink to wash item A properly set-up station include: Area for rinsing away food or for scraping food into garbage containers Drain boards to hold both soiled and clean items Thermometer to measure water temperature Clock, allowing employees to time how long items have been immersed in the sanitizing solution. Follow these procedure Clean and sanitize each sink and drain board Fill the first sink with detergent and water. Fill the second sink with clean water Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used