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  • Dishwashing PDF

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    Neistel Zheen
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    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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    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

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    61 views1 page

    Dishwashing PDF

    Uploaded by

    Neistel Zheen
    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

    Copyright:

    © All Rights Reserved
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    of 1

    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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