Dishwashing Procedures
The Three-Step Method for Washing Dishes by Hand
Dishes, utensils and equipment that touch food must be washed in the following method. This is the
only way you can wash dishes by hand. You must wash, rinse, and sanitize them in a three-sink unit.
These are the steps for washing dishes by hand:
Scrape leftover food and grease from the dishes and throw it away.
1. In the first sink, wash the dishes with hot water and detergent.
2. In the second sink, rinse them with clean hot water.
3. In the third sink, submerge dishes in a bleach solution (1 tablespoon bleach per gallon of cool
water) for one minute.
Air dry the dishes and utensils.
Washing Dishes Using a Dishwasher That Sanitizes Using Heat or Chemicals
A dishwasher will wash, rinse, and sanitize dishes, equipment, and utensils. Make sure you:
• Scrape leftover food and grease from the dishes and throw it away.
• Load dishes into the machine and run the full cycle.
Air dry the dishes and utensils. Do not use a towel to dry them. In order to properly sanitize dishes using
heat, the dishwasher must reach a temperature of 140° F. This will kill germs. If your dishwasher has a
“sanicycle,” the final rinse water heats to this temperature. A maximum registering or “holding
thermometer” is needed to check dishwashing equipment. Contact your local health specialist for
assistance. At the end of the day, clean the dishwasher and check the spray holes and traps to remove
bits of food