NFS 220 Lecture Notes - Lecture 10: Tableware, Dishwasher, Dishwashing
11 Jun 2018
School
Department
Course
Professor
Cleaning, Sanitizing and Pest Control
Cleaning and Sanitizing
Cleaning and sanitizing are two separate steps. Cleaning with soap and water and rinsing
well with clean water will remove surface dirt and grease, but it does not remove all harmful
bacteria.
Sanitizing eliminates or substantially reduces the number of harmful bacteria on a cleaned
surface. Dishware and food contact surfaces such as counters, tables and cutting boards
should be cleaned, then rinsed, and then sanitized.
Understanding the basic principles of the dishwashing operation helps to reinforce the
importance of sanitation and avoiding cross contamination. There are two methods for
cleaning dishware: manual and mechanical.
Dishwashing: Manual
For manual dishwashing, three separate sinks are recommended for washing, rinsing and
sanitizing. A place to air dry the dishware is also required.
1. Scraping
-use hot water and food friction with nylon brushes or pads
-soak flatware and utensils for 10 to 15 minutes in a bus pan of hot water and a commercial
soaking chemical
-pre-soak dirty pots and pans
2. Washing
-wash with a commercial grade detergent
-change water frequently
3. Rinsing
-rinse in clean hot water to remove detergent
4. Sanitizing
-sanitize for two minutes with commercial chlorine bleach per 4.5L of water or use another
approved sanitizer
5. Air Drying
-drain boards should be clean and sanitized and be sloped for drainage
-all dishes, pots and pans, cutlery and utensils should be dry and cool before storage
-never towel dry
Dishwashing: Mechanical
High temperature dishwashers have heated wash and rinse cycles. Most high temperature
dishwashers have two temperature gauges: one for the wash cycle and one for the final
rinse cycle. The temperature of the wash cycle must reach at least 60 degrees Celsius. The
temperature on the final rinse cycle must reach at least 82 degrees Celsius and run for at
least 10 seconds at this temperature.
find more resources at oneclass.com
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Document Summary
Cleaning with soap and water and rinsing well with clean water will remove surface dirt and grease, but it does not remove all harmful bacteria. Sanitizing eliminates or substantially reduces the number of harmful bacteria on a cleaned surface. Dishware and food contact surfaces such as counters, tables and cutting boards should be cleaned, then rinsed, and then sanitized. Understanding the basic principles of the dishwashing operation helps to reinforce the importance of sanitation and avoiding cross contamination. There are two methods for cleaning dishware: manual and mechanical. For manual dishwashing, three separate sinks are recommended for washing, rinsing and sanitizing. A place to air dry the dishware is also required: scraping. Use hot water and food friction with nylon brushes or pads. Soak flatware and utensils for 10 to 15 minutes in a bus pan of hot water and a commercial soaking chemical. Rinse in clean hot water to remove detergent: sanitizing.
