The rule is Scrape, Wash, Rinse, and Sanitize.  Special attention should be given while cleaning forks and spoons.  Germs can be transferred from infected persons to eating utensils and survive poor dishwashing and sanitizing procedures. NOTE: Some dishes must be pre-rinsed to loosen dried-on food particles.

• Equipment, food-contact surfaces, and utensils must be clean to sight and touch.
• The food-contact surfaces of cooking equipment and pans must be kept free of encrusted grease deposits and other soil accumulations.
• Nonfood-contact surfaces of equipment must be kept free of an accumulation of dust, dirt, food residue, and other debris.

Washing - Hand Method

• Wash in water 100 degrees F - 120 degrees F.
• Use adequate amounts of detergent in water.
• Make-up fresh water as needed.
• Pre-rinse if necessary.

Washing - Machine Method

• Dishes and utensils should be placed in racks, trays, and baskets so surfaces touched by food have a direct spray of wash and rinse water.
• For best results follow all directions on the machine carefully.
• Add liquid or powder detergent when necessary.
• Unless otherwise specified, wash water should be 140 degrees F - 160 degrees F.
• Never overload machine to ensure proper cleaning.
• Pre-rinse if necessary.

Rinsing and Sanitizing - Hand Method

• Place utensils in clean hot water.
• To sanitize utensils, leave them in water that is at 170 degrees F for 30 seconds or in an approved chemical sanitizer for 1 minute or more (follow manufacturers instructions.
• A chemical sanitizer solution should be used in the correct amounts listed on the instruction label on the container.
• Utensils and equipment must be rinsed so that abrasives and cleaning chemicals are removed.

Rinsing and Sanitizing - Machine Method

• All utensil and equipment placed in machines must be exposed to all dishwashing cycles.
• Automatic detergent dispensers, wetting agent dispensers, and liquid sanitizer injection, if any, must be properly installed and maintained.
• All dishwashing machines should be thoroughly cleaned at least once a day or more when machine is used often.

Single tank, stationary rack, dual temperature machine:

• Wash temperature 140 degrees F
• Final rinse temperature 180 degrees F

Single tank, stationary rack, single temperature machine:

• Wash temperature 165 degrees F
• Final rinse temperature 165 degrees F

Single tank, conveyor machine:

• Wash temperature 140 degrees F 
• Final rinse temperature 180 degrees F

Multi-tank, conveyor machine:

• Wash temperature 140 degrees F
• Pumped rinse temperature 160 degrees F
• Final rinse temperature 180 degrees F

Single tank, pot, pan, and utensil washer, either stationary or moving rack:

• Wash temperature 140 degrees F
• Final rinse temperature 180 degrees F

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