Dishwashing
Crockery, cutlery, utensils and equipment should be cleaned immediately after use by either hand or machine.
If washing by hand use two stainless steel sinks – one for washing, the other for rinsing. Change the water frequently. Rinsing is very important to remove bacteria.
Here are the recommended steps for washing dishes by hand.
- wear rubber gloves for protection from scalding and detergents
- wash in hot water (50°C-60°C/120°F-140°F) and detergent
- rinse in very hot water (75°C-80°C/168°F-176°F) – this kills bacteria and avoids the need for drying cloths
This is Chapter Seven, Part Three in a series of articles broadly similar to the course offered by the Royal Society for the Promotion of Health for its Food Hygiene Certificate.
Part Four: Cleaning floors, walls and ceilings
Return to the start of Chapter Seven
