3 sink dishwashing method - LandscapeSafety.com

Manual Dishwashing - 3 sink dishwashing method

There should be a sink for each of the following tasks, Wash, Rinse  and Sanitize.

There should also be room to Scrape, rinse and drain(dry the dishes).  These areas are typically found at the beginning and end of dishwashing "line". Make sure Scrape/Pre rinse and Draining area are clean and free of debris.

Scrape and pre rinse dishes to keep water cleaner longer.

Change water often, especially the wash and rinse sinks.  Do so when the water falls below proper temperature or chemicals are no longer effective.

Air dry dishes whenever possible to minimize cross contamination from dirty cloths.  If necessary to dry by hand, ensure drying towels are clean and dry, and change frequently.

Fill sinks to proper  recommended minimum temperature...

1. Wash -- 110 -- 120 deg. F ( 43 -- 49 deg. C)

2. Rinse -- Same or slightly lower than Wash temperature.

3. Sanitize -- 171 deg. F ( 77 deg. C) for 30 seconds.

Check water chemical/ph balance regularly.

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