Dishwashing may be completed as follows:
| Pre-Rinse |
Wash |
Rinse |
Sanitize |
Drain |
| Pre-rinse thoroughly to
remove particles. |
Wash with soap and hot
water. Change solution often to keep it clean. |
Rinse in plain water to
remove detergent. |
Use an approved sanitizer.
Change solution frequently to maintain sanitizer concentration. |
Let dishes air dry. |
Sanitizing may be completed by:
- Contact with a solution of 100 ppm chlorine
for 30 seconds.
- General rule: 1 oz. household unscented
bleach (5% solution) to 4 gallons of water
- Contact with a solution of 25 ppm iodine
for 1 minute.
- Contact with a solution of 200 ppm
quaternary ammonium for 1 minute.
- General rule: 2 oz. quaternary compounds
(5% solution) to 4 gallons of water
- Contact with water of at least 180°F for
30 seconds.
WARNING! Never mix chlorine with any
other chemicals (including detergent). Mixing chlorine with other chemicals may result in
the release of toxic gases and can be harmful or fatal.
Note: Test kits used to measure
sanitizing concentration must be provided and used according to the manufacturer's
instructions.
Commercial Dishwashing Machines
Use only dishwashing machines approved for use in a
food facility.
If any item still appears soiled, it
should be run through the dishwashing cycle again.
Use sanitizers according to their label.
Use dishwashing machines according to
their manufacturer's instructions.
Follow the manufacturer's instructions
regarding routine maintenance and equipment inspection.
Always make sure the level detergent and
sanitizer is adequate.
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Housing Inspection Bureau