Handwashing and Dishwashing Steps

Handwashing Steps

• Water should be at least 100°F for effective handwashing.
• Use sufficient soap to create a good lather, ensuring to rub it on arms as well.
• Scrub hands for 10-15 seconds, cleaning under nails and between fingers.
• Rinse hands with warm water.
• Dry hands with a single paper towel and use it to turn off the faucet.

Dishwashing Order

• Wash flatware (spoons, knives, forks) first.
• Follow with glassware.
• Next, clean tableware (plates, cups, saucers).
• Wash serving dishes afterward.
• Finally, clean pots, pans, and other utensils.

Dish Care and Hygiene

• Bacteria can grow on dishes that aren't fully cleaned, dried, or rinsed.
• Hot water and proper tools (rubber mats, scrapers, scouring pads, wire dish racks, soap) are essential for effective dish cleaning.
• Keep work surfaces tidy to enhance efficiency.
• Dirty dishes should be placed in a designated cleanup area to avoid unnecessary movement.

Dishwashing Process

• The main steps include: getting organized, preparing dishes, washing in order, rinsing, drying, and cleaning up.
• For efficient dishwashing, sort and stack dishes appropriately.
• Detergents should be stored near the sink but never above cooking areas.

Handling Different Dishes

• Right-handed individuals should stack dirty dishes on the right and clean ones on the left.
• Double sinks are useful for having soapy water on one side and rinsing on the other.
• Scraping dirty dishes with a rubber spatula keeps dishwashers cleaner longer.

Dealing with Grease and Stains

• Excess grease in pots can be wiped away with a paper towel.
• Dishes should be soaked immediately after use for easier cleaning.
• Hot water hardens eggs, cheese, and starchy foods, making them harder to clean.

Soaking and Drying Dishes

• Knives and wooden salad bowls should never be soaked, as they can crack.
• Cast iron skillets should not be soaked to avoid rust.
• Dishes with burned-on food should be soaked promptly.
• Fill the sink one-third full with hot soapy water for washing.

Rinsing and Air Drying

• Use the hottest water for rinsing glasses to avoid spots.
• Rinsing dishes before placing them in a drainer ensures cleanliness.
• Allow dishes to air dry for better sanitation; however, in busy kitchens, a cloth may be necessary.

Stacking Dishes

• Stack plates, saucers, and dishes but avoid stacking glasses or crystal to prevent chipping.
• If glasses are stacked, use hot water on the bottom glass and add ice cubes to the top glass for easy separation.
• Store glassware, china, and silverware in frequently used areas.

Post Dishwashing

• Clean the counter, range top, and refrigerator with a damp cloth after washing dishes.
• Empty the wastebasket after washing dishes.
• Close cupboard doors and drawers post-cleaning.
• Sweep the kitchen floor after dishwashing.

Miscellaneous Tips

• Turn the range off post-dishwashing.
• Clean the sink after washing dishes and allow it to dry.
• For stubborn burned food, fill pots with water and dish soap, boil to loosen debris.

Handwashing for Food Handlers

• Use a dedicated sink for handwashing.
• Hand antiseptics should be applied after washing hands.
• Food handlers must wash hands after clearing tables or handling gloves.
• Plain band rings are the only allowable adornments for food handlers' hands.