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Manual Dishwashing

Manual Dishwashing

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Manual Dishwashing

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  1. Manual Dishwashing Use a 3 compartment sink to wash item

  2. A properly set-up station include: • Area for rinsing away food or for scraping food into garbage containers • Drain boards to hold both soiled and clean items • Thermometer to measure water temperature • Clock, allowing employees to time how long items have been immersed in the sanitizing solution.

  3. Follow these procedure • Clean and sanitize each sink and drain board • Fill the first sink with detergent and water. • Fill the second sink with clean water • Fill the third sink with water and sanitizer to the correct concentration. Hot water can be used as an alternative • Provide a clock. This will let food handlers time how long items have been in the sanitizer.

  4. 3 compartment sink • Rinse, scrape or soak all items before washing • Clean items in the first sink. Wash them in a detergent solution at least 43. • Rinse items in the second sink • Sanitize items in the third sink. If the hot water immersion is used, the water should be at least 77 for 30 seconds • Air-dry all items. Place them upside down so they will drain

  5. Key terms: • OSHA: Occupational safety and health administration.职业安全与健康管理局 • HCS: Hazard communication standard危险通讯标准 as know as Right-to-Know or HAZCOM • MSDS: Material safety data sheet材料安全数据表

  6. MSDS contain the following information about the chemical • Information about safe use and handling • Physical, health, fire and reactivity hazards.反应性危险 • Precautions • Appropriate personal protective equipment to wear when using the chemical • First-aid information and steps to take in an emergency • manufacturer’s name, address, and phone number • Preparation date of MSDS • Hazardous ingredients and identity information