WARE

WASHING
 What is
Ware Washing?
Ware washing refers to the act of collecting and washing any
kitchenware items used in the preparation, serving, or storing food.
Common kitchenware items include pans, cutlery, flatware, glasses,
serving pans, trays, and anything else that encounters food products.
Ware washing uses a three compartment
sink and is used primarily for pat and pan.

1.WASH/WASHING
2.RINSE
3.SANITIZE
 The first step in the three-sink method is washing. It's
important to note that washing dishes only makes them
visibly clean, so it's vital to complete the process through 1. WASH/
sanitization. The first compartment in a three-bay sink WASHING
should be filled with a solution of water and one of the
following: soap, detergent, acid or alkaline cleaner,
degreaser, or an abrasive cleaner. Depending on your local
health codes, the water's minimum temperature will need to
be between 95 and 120 degrees Fahrenheit. Keep a
thermometer nearby to ensure the water is at the right
temperature.

 Depending on your restaurant's needs, a combination of

glass brushes, sponges and scrubbers, dish cloths, and scrub
brushes may come in handy.
 The second section in a three-compartment sink is
dedicated to rinsing. The required temperature of the
rinse water in this section may vary slightly in your local 2. RINSE
health code but is generally a minimum of 110 degrees
Fahrenheit. This step uses clean water to remove
surfactants and other cleaning agent residue from the first
sink section. Wares can be rinsed by immersing them in
the rinse basin or by spraying them with clean, hot water.

 To ensure sanitary operation when immersing wares,

water in the rinse basin must be drained and replaced
with fresh water when it cools down below 110 degrees
Fahrenheit, becomes visibly soapy or cloudy, or once
every 4 hours during regular sink cleaning.
This third step in the three-
3. SANITIZE
sink method is arguably the
most important. It ensures that
all harmful microorganisms
are killed and can be
accomplished one of two
ways.
 TYPES OF SANITIZING
 CHEMICAL SANITIZING
- you use a chemical solution to kill bacteria.
You can use EPA-approved water sanitizers,
which usually come in dissolvable tablets, or a
chlorine solution. If you use a water sanitizer,
simply follow the manufacturer's directions.
For a chlorine solution, consult your local
health codes and the table below to help you
determine the solution strength and sanitizer
temperature you need and how long the dishes
should soak. Chlorine test strips can also help
confirm you have achieved the correct
concentrations. In most cases, each dish will
need to soak from 7 to 30 seconds to be
completely sanitized.
 HOT WATER SANITIZING
- uses, as its name suggests, very hot
water to kill all microorganisms on dishes.
To use this method, the last section of your
three-compartment sink must have a
sanitizing sink heater installed. These
heaters, made to be mounted underneath
the sink, constantly circulate water to
ensure it stays at or above 171 degrees
Fahrenheit, the minimum sanitizing
temperature. To decide which sanitizing
sink heater you need, you'll need to know
the size of your sink compartment in
square inches.