High-standard dishwashing demands that the machine be kept clean inside and out. Lime deposits from water should not be allowed to accumulate inside

Figure 1.7.-Methods for manual washing of dishes and cooking and serving utensils.

Figure 1-8.-Checkpoints in manual dishwashing.

the tanks even to slightest degree. The machine must look and smell clean.

Machines properly maintained will operate with efficient service over a long period of time. If neglected, dishwashing machines, like any piece of mechanical equipment, will bring on costly repairs and decreased efficiency in cleaning and sanitizing.

Preflushing of dishes will help avoid clogging of spray nozzles with food particles. Clean wash water will prevent a buildup of bacterial population and subsequent contamination. Do not let wash water enter the rinse tanks. A dishwashing machine is not a garbage disposal, and an accumulation of food scraps and grease greatly hampers the washing operation. Check the water flow pressure, using a proper gauge. On spray-type machines, flow should not be less than 15 pounds per square inch nor more than 25 pounds per square inch for the final rinse.

The procedure for racking gear for washing is equally as important as preflushing. All items should be racked to permit washing solutions and spray rinses to contact the surfaces of the articles. Overloading as well as improper placement of items on racks will impede the operation.

SANITATION OF FOODSERVICE SPACES Galleys, the bakeshop, vegetable preparation areas, food storage and refrigeration facilities, and any other facilities or equipment in which food is prepared, served, or dispensed constitute the total physical plant of the foodservice operations. It is mandatory to keep these spaces in sanitary condition at all times.

Decks, Bulkheads, and Overheads

Regular after-meal cleanup is necessary to prevent an accumulation of filth, and frequent in-between cleaning is required if deck cleanliness is to be maintained at a peak standard. When food is spilled, it should be wiped up immediately.

No attempt should be made to sweep down decks and dining areas during food preparation and service, as dust rises in the air and will fall on foods and worktables. Pick up wastes and deposit them in proper receptacles. Vacuum cleaning is the recommended method for dry cleaning bulkheads and overheads.

Ventilation System

Good air circulation is a basic requirement of proper sanitation because it reduces condensation of steam and minimizes heat, vapors, smoke, fumes, odors, and soiling. Mold and bacterial growth are inhibited whenever there is ample, dry, clean air.

Prevent grease from accumulating on hood appliances. Accumulations of grease can drip either into food being prepared or onto surfaces of equipment where contamination of food is possible. Filters should be removed and soaked in a hot (180F), strong detergent solution. Scrub with a brush. Rinse under running water or by applying steam from a hose. Removable filters may be run through the dishwashing machine.

Lighting System

Sufficient lighting in all areas of food storage, preparation, and service, and in scullery operations is a fundamental requirement of proper sanitation and safe working conditions.  Grease, dirt, and vermin can be more easily detected and corrected where there is ample light.

Routine cleaning of light fixtures and light bulbs will contribute to adequate lighting and eliminate the accumulation of dirt and grease film.

Storage Areas

Fresh and frozen food items are perishable and must receive proper handling in transit and storage to reduce risk to the health and welfare of personnel who prepare and eat foods. During loading and unloading on docks, piers, or on board, you should keep areas as clean as possible. Long exposure to weather will hasten spoilage. Daily checks on the sanitation of dry, freeze, and chill spaces are essential. Mold and decay go hand in hand with poor housekeeping. Decks, deck gratings, bulkheads, and overheads should be cleaned, sanitized, and aired as often as possible. Cleaning and defrosting of refrigerated spaces should proceed when stocks are low.

Cleaning gear (for example, swabs and brooms) and cleaning supplies (for example, detergents, disinfectants, and other toxic materials) should be stored in areas specifically designated for their purpose. These items should not be stored in food storage cabinets or on food storage shelves.