Dishwashing Procedures--test

The original link is: https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/

Dishwashing Procedures

Effective dishwashing ensures that all equipment is sanitary and ready for use when required. Using soiled or dirty china is not only dangerous, but it will tell customers that the operator as little or no regard for customer safety. Table 2.5 shows the proper procedures for both manual and automatic dishwashing.
Before washing, scrape dishes and pre-soak any items with hard to remove residue. Then follow the procedure in Table 5, depending on whether you are using a high- or low-temperature dishwasher or you are washing dishes manually.

Table 5. Dishwashing procedures

Step	Manual	High-temperature dishwasher	Low-temperature dishwasher or glass washer
Wash	Use a commercial detergent and 45°C (113°F) water.	Wash cycle must reach at least 60°C (140°F).	Wash cycle must reach at least 60°C (140°F).
Rinse	Rinse in clean hot water.	Hot rinse cycle.	Warm or cold rinse cycle with sanitizer.
Sanitize	Sanitize for 2 minutes with an approved sanitizing solution (50 ppm chlorine or 12.5 ppm iodine).	Rinse cycle must reach at least 82°C (180°F) for at least 10 seconds.	Final rinse must have concentration of 50 ppm chlorine or 12.5 ppm iodine.
Dry	Drain boards should be sanitized and sloped for drainage. Never towel dry.	Drain boards should be sanitized and sloped for drainage Never towel dry.	Drain boards should be sanitized and sloped for drainage Never towel dry.