Subject: Warewashing

What will be done and who will do it?

New employees must:

• Review this procedure.
• Be trained by a team leader.
• Sign the training checklist.

When washing wares all employees must:

• Wash, rinse, and sanitize pots, pans, utensils, food storage containers, etc, after each use.
• Dishwashing sinks require the following steps:
  • Scrape food from dishes into disposal or waste receptacle;
  • Wash in hot soapy water;
  • Rinse in clear hot water;
  • Sanitize by soaking in a chemical sanitizing solution; and
  • Allow to air dry.
• Use an approved chemical sanitizer.
• Ensure all cleaning materials are used in accordance with instructions and MSDS/MDS.

If a 3 compartment sink is used employees must use the following procedure:

• In the first compartment, wash with a clean detergent solution at or above 110 °F or at the temperature specified by the detergent manufacturer.
• In the second compartment, rinse with clean hot water.
• In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label or by immersing in hot water at or above 171 °F for 30 seconds.
• Test the chemical sanitizer concentration by using an appropriate test kit.

If a dishwashing machine is used employees must use the following procedure:

• Refer to the information on the data plate for determining wash, rinse, and sanitization (final) rinse temperatures; sanitizing solution concentrations; and water pressures, if applicable.
• Follow manufacturer’s instructions for use.
• Ensure that food contact surfaces reach a surface temperature of 160 F or above if using hot water to sanitize.

Who will make sure it's done and how?

• Team leaders are expected to continually model appropriate warewashing practices for employees.
• Team leaders will visually and physically inspect food contact surfaces of equipment and utensils to ensure that the surfaces are clean.
• Team leaders will ensure that 3 compartment sinks are clean, temperature of the water being used is taken with a calibrated thermometer, and the sanitizer concentration is tested by using the appropriate test kit for the chemical.
• Team leaders will visually monitor that the water and the interior parts of the dishwashing machine are clean and free of debris.
• Team leaders will ensure the appropriate chemicals are being used for warewashing, and that they are being stores adequately (refer to SOP - Hazardous Materials).

How should problems be fixed?

• Team leaders must immediately re-train and counsel employees who improperly or inadequately wash wares.
• Team leaders must notify Director of any warewashing issues that can't be solved through training and counseling.

What records will be kept?

• Completed training checklist.
• Completed cleaning and maintenance checklists.

Created(Date): 1/4/16

By: Randall Davis, Food Hub & Food Safety Coordinator

Last Revised: 8/15/18

By: Randall Davis, Food Hub Manager

Document available here - 2.5 Warewashing SOP