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Dishwashing PDF

The document describes two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. The 3 sink method involves scraping, washing in the first sink, rinsing in the second sink, and sanitizing in the third sink using hot water or an approved chemical sanitizer. The 2 sink method involves scraping, washing in the first sink, rinsing items in the first sink, and then sanitizing in the second sink using hot water or an approved chemical sanitizer. The document provides details on sanitizing with hot water or approved chemical sanitizers like chlorine, iodine, or quaternary ammonium

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Neistel Zheen
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233 views1 page

Dishwashing PDF

The document describes two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. The 3 sink method involves scraping, washing in the first sink, rinsing in the second sink, and sanitizing in the third sink using hot water or an approved chemical sanitizer. The 2 sink method involves scraping, washing in the first sink, rinsing items in the first sink, and then sanitizing in the second sink using hot water or an approved chemical sanitizer. The document provides details on sanitizing with hot water or approved chemical sanitizers like chlorine, iodine, or quaternary ammonium

Uploaded by

Neistel Zheen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Dishwashing - 3 sink method

For Multiservice Articles

Sink #1 Sink #2 Sink #3

SCRAPE AIR DRY

WASH RINSE SANITIZE*


Using hot water
or chemical sanitizer

Dishwashing - 2 sink method


For Pots, Pans and Cooking Utensils

Sink #1 Sink #2

SCRAPE AIR DRY

WASH SANITIZE*
in a clean detergent solution Using hot water
or chemical sanitizer
RINSE
RINSE with clean water in sink #1

*Sanitize us ing hot water:


· Dishes must b e immerse d i n hot water (77°C) for 45 seconds
OR
*Sanitize using chemical sa nitizers: · Us e one of th e followin g chemical sanitizers, an d measur e it correctly!
· Water temperature for chemical sanitizing must be 24°C (75°F). Chlorine ("bleach"): 100 ppm (1 oz per gallon of water)
· Sanitize for 45 seconds. Iodine: 25 ppm (0.25 oz per gallon of water)
· NEVER mix chemicals. Combining chemicals is toxic! Quaternary Ammonium ("Quats"): 200 ppm (2 oz per gallon of water)

In
Good
Hands *
www.ingoodhands.ca Copyright 2003 All Rights Reserved.

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