Dishwashing & Sanitizing In The Restaurant Food Business

Scrape, Wash, Rinse, and Sanitize

The interior and exterior of all sinks must be clean and free of grease build-up.  All faucets must be clean and functioning properly.  Drains must be fully operational and not leaking. 

  • Equipment, food-contact surfaces, and utensils must be clean to the sight and the touch.
  • The food-contact surfaces of cooking equipment and pans must be kept free of grease deposits and other accumulations.
  • Nonfood-contact surfaces of equipment must be kept free of dust, dirt, food residue, and other debris.

Dishwashing By Hand

  • Use a 3-compartment sink to wash rinse and sanitize.
  • Wash in water 100°F - 120°F.
  • Scrape all utensils and dishes first to remove debris.
  • Rinse all dishes and utensils before washing.
  • Use adequate amounts of detergent in water.
  • Make up fresh water as needed.
  • To sanitize utensils, leave them in water that is at 170°F for 30 seconds or in an approved chemical sanitizer for 1 minute or more (follow manufacturers instructions).
  • A chemical sanitizer solution should be used in the correct amounts listed on the instruction label on the container.

Dishwashing By Machine

  • Dishes and utensils should be placed in racks, trays, and baskets so surfaces touched by food have a direct spray of wash and rinse water.
  • For best results follow all directions on the machine carefully.
  • Add liquid or powder detergent when necessary.
  • Unless otherwise specified, wash water should be 140°F - 160°F.
  • Never overload the machine to ensure proper cleaning.
  • Pre-rinse if necessary.

Sanitizing

 

● All utensil and equipment placed in machines must be exposed to all dishwashing cycles.

● Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injection, if any, must be properly installed and maintained.

● All dishwashing machines should be thoroughly cleaned at least once a day or more when machine is used often.

Wash and Rinse Temperatures

 

Single tank, stationary rack, dual temperature machine:

Wash temperature 140°F
Final rinse temperature 180°F

 

Single tank, stationary rack, single temperature machine:

Wash temperature 165°F
Final rinse temperature 165°F
 

Single tank, conveyor machine:

Wash temperature 140°F 
Final rinse temperature 180°F

 

Multi-tank, conveyor machine:

Wash temperature 140°F
Pumped rinse temperature 160°F
Final rinse temperature 180°F
 

Single tank, pot, pan, and utensil washer, either stationary or moving rack:

Wash temperature 140°F
Final rinse temperature 180°F

 

 

 

 

Food Safety // foodborn illness // food safety glossary // HAACP// employee hygiene // pest control // calibrating thermometers // safe food temperatures // taking food temperatures // health inspections posted online // about restaurant health inspections // handling food safely // using gloves // Dishwashing // work safety // safe food storage // food product recalls / / hand washing // food labeling // keeping your restaurant clean