Standard Dishwashing manual of THE CLUB CONTOINENTAL Chinnakakani

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the introduction of dishwashing machines suited to the cleaning of various equipment have somewhat upgraded the job. water needs to b e tested occasionally for its quality to decide what kind of detergents are necessary for a good and safe wash. For water to be considered safe it should contain less 22 coliform organisms per liter. lip marks. insoluble salt and carbon residues remaining from the scorching of foods which some tines occurs at the base of cooking utensils Undoubtedly sanitation is essential to catering and therefore the importance of proper cleaning methods for kitchen cleaning. service storage and other equipment cannot be underrated ideally these should be sanitized by the use of germicidal solutions. The quality refers to its being unpolluted and soft. Water: The two aspects to important aspects to consider in the water used for dishwashing are its quality and temperature. food materials like fats. protein and carbohydrates residues. The common adherents on used equipment are saliva. but then the staff need to be trained in their use and maintenance. as a task has always been looked down upon even the kitchen staff themselves. a detergent or scouring powder or abrasive. The term unpolluted or pure water is generally used to indicate the absence of microorganisms but water may contain dissolved chemical substances. and something to scrub with. Even services which make use of disposables have to consider effective arrangement for washing of cooking pans cleaning of kitchen tools serving dishes. the nature of these components affect the quality of the wash. table ware and parts of mechanized equipment which come direct contact with the food. More than this indicates sewage contamination and calls for sterilization Temperatures if it has to be used for dish washing. which therefore becomes the most unrewarding and the least efficient. All cleaning involves the use of water.Dish Washing The management of food operations is not complete without attention to the function of cleaning an important part of which is dishwashing or washing up as it is commonly known. This provide by the fact that cheap labour is generally employed for the job. . While most supervisors of catering operations are extremely conscious of the importance f through cleaning of utensils used in food preparation and serviced “dishwashing”.

grease solvents and abrasive. while slight variations make little difference the temperature of the wash should not go below 60 degrees C Calcium carbonate contents of different waters Water Soft Medium Hard Grains of CaCo2. china and cutlery while separate one could be selected for utensils Composition of Liquid detergents Hand washing liquid Sodium laurly ether 13. but a wide variety are marketed to choose from the best choice would be on which is useful for glass.When calcium and magnesium ions are present in the water it is known as hard water. water by itself also has cleaning properties but generally used as a vehicle for carrying the cleanest to the soiled surface.3% Coconut 10% 4% 5% . Water of high temperatures in dish washing helps to destroy microorganisms besides softening the water. This creates coating and scaling which prevents heat transfer. 60 degrees C for wash and 80 degrees for final rinse.2 2.6% Sodium dodecyl benzene Dishwashing liquid Tera potassium phosphate Anhydrous sodium silicate 43. buffer. It may also spoil the equipment and utensils life. the most common of them are soaps.90 0.4 Detergents: Detergents are the products made up of solvents. It is not always possible to find detergent which is equally good for metal. per liter 0.3% sulphate Sodium xylene sulphonate 26. a wetting agent and water. A good detergent has the ingredients to soften hard water dissolve out adherents and obstinate staining without having a corrosive action either on the dishes or on the hands. acid cleaners.22-0. in the form of powders or liquids. block pipes and makes cleaning difficult and affecting the food quality.1-2. They are cleaning agents or substances capable of removing grease or foreign materials adhering to surfaces. China glass wood and laminates.4-4. temperatures best suited to dishwashing are 50 degrees centigrade for pre rinse.

6% Components of detergents For Glass ware Caustic soda Sodium meta silicate Soda ash Sodium gluconate Benzene sulphonate 39% 20% 20% 20% 1% Abrasives: An abrasive is a substance used with friction to rub off difficult stains from equipment stains which do not get dissolved with water and non corrosive detergents. and parts of equipment which come in direct contact with food. Ingredients Volcanic ash Sodium carbonate Soap powder Percent 90 6 4 The Dish Washing Process: Since washing of dishes means handling crockery.sulphonate (SDBS) Water 16. pans. dishwashing is an area where sanitary hazards can easily be created if enough care is not given to the process Scraping waste from the plates and equipment into bins Soaking Dishes in hot water Removing Adherents Rinsing in Warm Water Washing out Detergent Staking on Racks for Air Drying Soaking in Detergent water Rinsing in Hot water Back for Use . such as those of animal and vegetable fats and organic or carbon residues require abrasives or scouring powders.4% 1% 74.8% Potassium toluene sulphonate Potassium hydroxide Water for glass ware and aluminum For aluminum 55% water 20% Tri sodium phosphate 17% Soda 5% Sodium meta silicate 3% SDBS 5. pots. cutlery.

but proper storage of tableware is important to prevent recontamination. hot water and staff. Handling of washed utensils should be minimized. Leftovers and swill should be collected away from the dishwashing area. 5. Free flowing hot water should be made available for this task. Cooking utensils gets resanitised when placed on the source of heat for cooking. greater attention is now necessary on the storage of washed pans. Knives and other sharp tools should be kept on the drain board for washing. Staff responsible for dishwashing should be equipped with nonslip gloves with good grip for the job.For cooking utensils pre-soaking is required before scouring with hard brush and abrasive and then washing and rinsing. Staff must be informed if a hot pan is placed on the drain board for washing. The guidelines for efficient dishwashing are. but when it exceeds that figure. This can be done if they are allowed to drain and air dry in their storage racks. 6. 8. Dish washing should never be rushed as this increases the health hazards for all. All plate waste. except that it can be emptied of remaining liquids and placed straight into the water with detergents. Glassware should follow the same sequence as for crockery. A bacterial count of less than 100 is acceptable. Dishwashing should be a continuous process to avoid areas which can become source of contamination 3.staff and customers. All cooking pans must be soaked immediately after use to loosen adherents and decrease washing effort. occasional checks are necessary to maintain standards of hygiene and sanitation and to ensure safe feeding of customers. and never thrown into the sink. dishes and glassware rather than detergents. 1. Careful dishwashing can set the standards for sanitary food service. where staff may not accept them thereby cutting their hands while washing. To protect hands from strong detergents and the heat of the water. to be removed only when required for use. to ensure this does . 7. 4. The use of dishwashing machine for large volumes of washing have reduced the amount of handling and costs through reduced labour and lesser breakage with power equipment. All equipment should not be collected to be washer at the end of the service. and drying for reuse. 2. 9. it means the washing handling and storage needs attention. yet prevent breakages caused by slipping. in covered bins for final disposal before utensils or crockery are stacked for washing. Thus at every stage of the production cycle.

small food service establishments can have a double sink arrangement for dishwashing.10. there should be adequate provision for crockery. not happen during rush hours. for hand washing of crockery or cutlery. cutlery. and utensils. glass and stainless steel. Dish Washing Units: For food service establishments which operate on traditional methods. The amount of glassware and crockery required however. Double Sink Detergent Water Detergent Rinsing Three Sinks First Rinse Second Hot Rinse Four Sinks Soaking Washing with Detergent First Rinse Second Rinse Five Sinks Wash First Rinse Second Rinse Fist Rinse Wash Washing by machines saves time and effort and increases safety because temperatures near boiling can be used Automatic dishwashing machines usually have adjustable washing cycles to suit the washing requirements for crockery. washing and rinsing. increases to nearly 2-2 ½ . one each for pre-washing. in which the water is changed frequently. While larger ones may resort to three to five sinks. All equipment should be dry before it is put away. the most suitable arrangement for dishwashing is to make provision for a row of three sinks.

Stain removers are also marketed in the form of tablets. skill and experience to do it well. Pot or Pan Washing: This should be done before the washing of crockery and cutlery and done by hand using scouring powders. Similarly small equipment may be hung from hooks to air dry. the abrasives have to be selected with care so that surfaces of pans are not scratched or chipped in the process of washing. It is good policy to follow instructions of manufactures to get the best out of the equipment. Pan washing includes the washing of food holding equipment from bain-marie or heated trolleys Pot and pans should not be kept unwashed for too long because the food and fat adhering to them being to deteriorate giving off odours which can be absorbed by the utensils and effect flovours of foods cooked in them. To prevent obstinate stains. which may be added to a filed pot and left overnight. At night cleaning water may be left in them and emptied out before brushing them once more for use. The cleaning of tea pots and coffee urns requires special attention. It is therefore clear from the above that even a job generally considered unskilled needs a certain amount of knowledge. . the equipment is then thoroughly cleaned before using. it needs to be organized with care to ensure a safe food service for customers.times the seats in the food service. More so. and successful catering establishment. these must be washed out thoroughly everyday with long handled brushes. Rinsing cycles are also built in for items which have to be put to use after long storage. Pots and pans after washing should generally be allowed to air dry inverted on slatted racks.

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