Food Safety Fact Sheets - Correct Dishwashing Method

Three-Compartment Sink

WASH

  • Keep wash water clean.
  • Wash water should be about 120˚F.
  • Use proper amount of
    detergent.

RINSE

  • Keep rinse water hot and clean. 

SANITIZE

  • Using one of the following sanitizers, immerse in clean temperate water for the appropriate amount of time, containing:
    • 50ppm Chlorine
    • 200ppm Quaternary Ammonia
    • 12.5 ppm Iodine

 

AFTER SANITIZATION:

ALL EQUIPMENT & UTENSILS SHALL BE AIR-DRIED, INVERTED AND STORED IN A CLEAN, DRY LOCATION AND PROTECTED FROM
CONTAMINATION. 

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