8Fill sanitizing sink with warm water to the Fill Line Fill sanitizing sink with warm water to the Fill Line. Add 1 packet of Sanitizer.
9Test the sanitizing solution with a test strip Test the sanitizing solution with a test strip. Dip strip into sanitizing solution and hold steady for 10 seconds.
10More sanitizer or water may be needed to get a solution of 150ppm to 400ppm. If the solution is too strong (>400ppm), add more water and re-test until solution is within ppm.If the solution is too weak (<150ppm), add more sanitizer and re-test until solution is within ppm.
11Before washing dishes, scrape food from the dishes and utensils.
12Wash dishes in the sink full with detergent and warm water (1st sink). Scrub them clean!
13Rinse in the sink full of clean, hot water (middle sink).
14Sanitize in the sink with quaternary solution (3rd sink) for 60 seconds. Make sure it is fully immersed under water for 60 seconds!
15Air dry the dishes and utensils. Do not use a towel.
16Rinse and remove all food scrapes from sinks when finished. Almost done!Done!
17Reminders:Store cleaning chemicals in a place away from food and food contact area.Do not wash your hands in a three compartment sink. Use the hand washing sink for hand washing.Always wash your hands before handling clean dishes.Do not put mops or supplies in your dish washing sinks.Do not put away clean dishes until they are completely dry.Please reference HACCP SOP 7 – Storing and Using Chemicals for more information
18Quiz: Clean and sanitized dishes can be put away: after 5 minutes of dryingBafter they are completely dry
19Correct!You should not put away clean dishes unless they are completely dry!
20Questions?Call your Program Manager or School Specialist with any questions!The End
21Oops! The correct answer is B. You should not put away clean dishes unless they are completely dry.