5 Step Manual Dishwashing Procedure
1) Prewash
2) Wash
3) Rinse
4) Sanitize
5) Air Dry
Air dry.
Do not use towels.
Soiled dish storage.
Handwashing area.
Remove all food debris.
>110°F water
Use enough soap to
remove grease from
the dishes. Change
water frequently.
Clear water.
Change water
when suds
accumulate.
75-110°F water.
1 minute contact time.
Sanitizer at correct
strength with correct
test kit*.
Types of Sanitizers:
• Chlorine Solution: 50-100 ppm
• Quaternary Ammonium Compound Solution: 200 ppm
• Anionic Acid Solution: 200 ppm
• Iodine Solution: 25 ppm
Sanitizing Solutions must be maintained at an effective level. Verify effective concentration stated by the manufacturer.
*Each sanitizer type requires a corresponding test kit.
Marathon County Health Dept. - Wausau, WI
O:\HEALTH\EHPROGRAM\FORMS\mandishwash2.rft
11/2012