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    Dishwashing Method

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    IamKish Tipono Valencia
    This document outlines two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. Both methods involve scraping, washing, rinsing, and sanitizing dishes, with sanitization achieved through immersion in hot water for 45 seconds or by using a chemical sanitizer at the proper concentration and for 45 seconds.

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    Dishwashing Method

    Uploaded by

    IamKish Tipono Valencia
    453 views1 page
    This document outlines two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. Both methods involve scraping, washing, rinsing, and sanitizing dishes, with sanitization achieved through immersion in hot water for 45 seconds or by using a chemical sanitizer at the proper concentration and for 45 seconds.

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    This document outlines two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. Both methods involve scraping, washing, rinsing, and sanitizing dishes, with sanitization achieved through immersion in hot water for 45 seconds or by using a chemical sanitizer at the proper concentration and for 45 seconds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    453 views1 page

    Dishwashing Method

    Uploaded by

    IamKish Tipono Valencia
    This document outlines two methods for dishwashing - a 3 sink method for multi-use items and a 2 sink method for pots, pans, and cooking utensils. Both methods involve scraping, washing, rinsing, and sanitizing dishes, with sanitization achieved through immersion in hot water for 45 seconds or by using a chemical sanitizer at the proper concentration and for 45 seconds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Dishwashing - 3 sink method

    For Multiservice Articles

    Sink #1

    Sink #2

    Sink #3

    SCRAPE

    AIR DRY

    WASH

    RINSE

    SANITIZE*
    Using hot water
    or chemical sanitizer

    Dishwashing - 2 sink method


    For Pots, Pans and Cooking Utensils

    Sink #1

    Sink #2

    SCRAPE

    AIR DRY

    WASH

    SANITIZE*

    in a clean detergent solution

    Using hot water


    or chemical sanitizer

    RINSE
    RINSE with clean water in sink #1

    *Sanitize us ing hot water:


    Dishes must b e immerse d i n hot water (77C) for 45 seconds

    OR
    *Sanitize using chemical sa nitizers:
    Water temperature for chemical sanitizing must be 24C (75F).
    Sanitize for 45 seconds.
    NEVER mix chemicals. Combining chemicals is toxic!

    In
    Good
    Hands

    Us e one of th e followin g chemical sanitizers, an d measur e it correctly!


    Chlorine ("bleach"): 100 ppm (1 oz per gallon of water)
    Iodine: 25 ppm (0.25 oz per gallon of water)
    Quaternary Ammonium ("Quats"): 200 ppm (2 oz per gallon of water)

    www.ingoodhands.ca

    Copyright

    2003 All Rights Reserved.

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