Germ Illustration

Dishwashing

Manual Dishwashing Method

Three Compartment Sink

  • Scrape the food from utensils and dishes.
  • Wash dishes and utensils in the first sink using warm soapy water to remove grease and soil.
  • Rinse dishes and utensils with clean hot water – (temperature not less than 43℃/110℉ in the second sink).
  • Immerse dishes and utensils in the third sink in a sanitizing solution at not lower than 24℃/75℉ for at least 45 seconds.
  • Air dry on a corrosion-resistant draining rack.

Two Compartment Sink

Two compartment method should be used just for large utensils and pots. Multiuse dishes and cutlery must be washed, rinsed and sanitized in three compartments sink or in a commercial dishwasher.

  • Scrape the food from utensils and dishes.
  • Wash in clean, warm, soapy water.
  • Rinse under running water at least 43℃ (110℉).
  • Immerse dishes and utensils in the third sink in a sanitizing solution at least 24℃/75℉ for at least 45 seconds.
  • Air dry on a corrosion-resistant draining rack.

Acceptable Sanitizing Solutions

  • A chlorine solution of not less than 100 ppm.
  • A Quaternary ammonium compound solution of not less than 200 ppm.
  • If only using water without any solution, the water must be heated to 77℃/170℉. Dishes must remain in the water for 45 seconds.

Iodine solutions should not be used in child care area due to possible toxicity to the health of children.

A sanitizing test kit can be purchased from commercial soap suppliers to assist in determining sanitizer strength.

Automatic Dishwasher Method

The dishwasher must be able to maintain the proper detergent solution during the wash cycle at a temperature not lower than 60℃/140℉ or higher than 71℃/160℉

Acceptable Sanitizing

  • A rinse cycle that sprays cleans water at a temperature not lower than 82℃/180℉ for a minimum of 10 seconds

OR

  • A rinse cycle that dispenses a sanitizer solution of the same strength and temperature as explained in the Manual Dishwashing Method.

Last modified: February 19, 2020