Page 35 - EmpHandbook

HOSPITALITY SERVICES

• legal suits resulting in lawyer 4. Wash at 70°C (160°F). In an automatic machine,
and court fees the required time cycle is built in.
• increased insurance premiums 5. Rinse at temperatures of 82°C (180°F). In an
• lowered employee morale automatic, allow the full cycle to take place. Follow
• professional embarrassment manufacturer’s instructions.
6. The utensils should be examined. Re-wash any that
IN ADDITION TO... are unclean and reject any that are damaged. Allow
• cost to health care system of utensils to air dry.
laboratory analysis 7. Chipped and cracked plates should
• investigation time be discarded.
• physician time 8. Stained teapots and cups etc., should be soaked in
a de-stainer on a regular basis.
• considerable suffering by the customer 9. At the end of the meal period, clean removable
• ruined vacations parts, jets and strainers thoroughly.
• even death

Machine washing of utensils and
equipment

The following procedure for mechanical dishwashers KEEP UP-TO-DATE on sanitation standards
should be followed: set by management/supervisors
on a regular basis.
1. Fill the machine with water. Check dispenser for
detergent. Follow the manufacturer’s instructions
and check the thermometer.
2. Sort, scrape and pre-rinse utensils.
3. Load utensils into rack or on to belt. Do not USE TOOLS OR UTENSILS TO SERVE FOOD
overload or water from the jets will not reach whenever possible. Touch food with
all the utensils. For silverware, use containers hands as little as possible.
designed for this purpose. Put racks and utensils
into the machine.

Three-Sink Dishwashing Method

Air Dry

Scrap Corrugated Drain

WASH RINSE SANITIZE
Detergent Minimum Quat Solution
Plastic 43° (110°F) 43°C (110°F) 200 - 400 ppm
lined for 45 seconds
garbage
can

Two-Sink Dishwashing Method

In the case of a two-sink facility, the process is much the same as above except the rinse step is
completed over the wash sink so that the chemical sanitizer concentration is not effected.

HEALTH & SAFETY (34) EMPLOYEE HANDBOOK