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CLEANING OF EQUIPMENT AND UTENSILS 12c. Dishwashing operations PUBLIC HEALTH SIGNIFICANCE Prior to washing and sanitizing heavy food residue left on equipment and utensils must be removed. This pre-scraping or flushing of equipment and utensils helps keep wash and rinse water clean and improves the results of washing and sanitizing Warewashing water temperatures are a critical factor effecting how well dishwashing detergents work to remove organic matter from equipment and utensils. If wash water temperatures are too low, dish detergents can not effectively dissolve and remove oils and animal fats from dirty equipment and utensils. Wash and rinse water must be kept clean. Equipment and utensils washed and rinsed in heavily soiled water results in soiled and inadequately sanitized surfaces. After washing and saintizing, clean equipment and utensils must be allowed to drain and air-dry before they are stacked and put away. Wet surfaces of equipment and utensils provide an environment that may allow for the growth of bacteria. Drying equipment and utensils by hand is prohibited. Hand drying of wet equipment and utensils transfers bacteria from food workers to utensil surfaces. Clean equipment and utensils must be stored off the floor. Pots, pans, glasses must be stored inverted to help protect them from contamination. |
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