Most restaurants and food production facilities rely on mechanical dishwashing machines, but we should all be prepared in the event that the dishwasher malfunctions or some other scenario renders your machine inoperable. We all know you can’t serve your guests food on plates covered in grime, and if you do you may lose your guests due to food poisoning or simply disgust from being given utensils with chunks of the previous guest’s meal caked on the surface. Whether your business already washes your dishes manually or you rely on a mechanical dish machine, Every ServSafe food manager should regularly train their staff on manual warewashing procedures.
ServSafe Food Manager Triple Sink Dish Washing Review
A ServSafe food manager should frequently train staff on proper manual dishwashing procedures. If you lose your mechanical dishwasher for any length of time, you need to rely on a triple-sink warewashing system. Each sink will serve a different purpose. The four step dishwashing process involves:
- Washing
- Rinsing
- Sanitizing
- Air Drying
The first three steps of the manual washing process must happen in their own portion of your triple sink. This will prevent remnants of food, detergents and other particles from ending up surviving the washing process.
When washing dishes in the first sink, it’s important to use hot, soapy water in order to properly clean utensils and plates. Cold water is ineffective during this step, so make sure the water is as hot as you can stand and wear protective rubber gloves to reduce the discomfort of hot water. During this step, scrub all food particles off of surfaces before moving on to the second sink.
After dishes have been washed, they need to be rinsed in clean water free of detergents and other contaminates. Supplement your rinsing sink with clean running water to properly rinse dishes during the second step.
The last sink should be reserved for sanitizing. There are two ways to properly sanitize hand washed dishes:
- A properly tested sanitizer bath
- Hot water over 171 degrees Fahrenheit
If you choose to sanitize in a sink with water and a sanitizer solution, your ServSafe food manager should regularly use a test strip to make sure that your chosen sanitizer solution is at appropriate levels. A weak solution runs the risk of leaving pathogens on surfaces increasing the risk of spreading foodborne illness while a strong solution could leave sanitizer on your dishes that could also sicken guests.
If you use hot water for sanitation, test the water in your sanitation sink regularly to ensure it remains above 171 degrees.
Has your ServSafe food manager reviewed your triple sink washing procedure lately?
