Food Safety Best Practices: Warewashing
Warewashing is the process of cleaning and sanitizing dishes, utensils, and other equipment used in food service. It is an essential part of food safety, as it helps to prevent the spread of harmful bacteria.
While the terminology may not be common, the practice is!
Here are some food safety best practices:
- Use hot water. The water temperature should be at least 110°F (43°C) for effective cleaning and sanitizing.
- Use detergent. The detergent helps to break down dirt and grease, making it easier to remove.
- Use sanitizer. Sanitizer helps to kill harmful bacteria. The sanitizer solution should have a concentration of at least 50 ppm (parts per million) of free chlorine.
- Rinse thoroughly. All ware must be rinsed thoroughly to remove any remaining detergent or sanitizer.
- Dry ware. Wetware can become a breeding ground for bacteria, so it is important to dryware thoroughly after washing.
- Inspect ware. Before using ware, it is important to inspect it for any cracks or chips. Ware with cracks or chips can harbor bacteria and should not be used.
- Store ware properly. Ware should be stored in a clean, dry place to prevent the growth of bacteria.
By following these best practices, you can help to ensure that your warewashing is effective and that your food is safe to eat.
Additional tips:
- Use a designated warewashing area. This will help to prevent cross-contamination between clean and dirty ware.
- Train your staff on proper procedures. All staff who handle ware should be trained on how to wash and also sanitize it properly.
- Also, calibrate your equipment regularly. This will ensure that the water temperature and sanitizer concentration are correct.
- Lastly, monitor your warewashing program. This will help you to identify any areas where improvement is needed.
By following these tips, you can help to create a safe and sanitary warewashing environment.