Manual Dishwashing

If you're operating a food premise you can properly wash your dishes in a three compartment sink by following these steps:

A person scraping left over food in a bowl into the garbage

Step One: Scrape

Scrape, sort, and pre-rinse before washing.

A person washing dishes in the first compartment sink.

Step Two: Wash in the first compartment

Wash with warm water and detergent solution capable of removing grease.

A person rinsing the dishes in the second compartment sink.

Step Three: Rinse in the second compartment

Rinse with clean water that is at least 43°C (109°F).

A person placing the rinsed dishes into the third compartment sink.

Step Four: Sanitize in the third compartment

  • Sanitize with clean warm water.
  • Soak for at least 45 seconds in one of the following:
    • 24°C (75°F) water with 100ppm chlorine.
    • 24°C (75°F) water with 200ppm quaternary ammonium.
    • 24°C (75°F) water with 25ppm iodine.
  • Use test papers to check your sanitizer solution strength.
  • 77°C (170°F) water only.
  • Use a thermometer to check the temperature.
A picture of the dishes laying on a large drying rack.

Step Five: Air Dry

Do not towel dry.

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