Manual Dishwashing (Three-Compartment Sink)

Steps

1. 1Clean the sink compartments before use
2. 2Use a sink with at least three compartments, each large enough to immerse your largest item
3. 3Critical stepScrape food debris into a waste receptacle; pre-flush, pre-soak or scrub if needed
4. 4Fill the first compartment with detergent solution used per the label, kept at 110 F (43 C) or above or the temperature on the label
5. 5Critical stepWash items to remove or loosen soil, using a brush or scouring pad
6. 6Rinse items in the second compartment in clean water to remove cleaning chemicals
7. 7Critical stepSanitize in the third compartment with hot water or an EPA-registered chemical sanitizer used per its label; chemical contact times follow the label, with the Code minimums in the steps below
8. 8Critical stepHot water: keep it at 171 F (77 C) or above and immerse items for at least 30 seconds
9. 9Critical stepChemical sanitizer: use a test kit to check the solution's concentration, and follow the EPA-registered label for the strength
10. 10Critical stepChlorine: the Code sets a minimum water temperature by concentration and pH (for 50 to 99 mg/L, 100 F at pH 10 or less, or 75 F at pH 8 or less); use the concentration on the label; keep items in for at least 10 seconds (7 seconds only for 50 mg/L at 100 F with pH 10 or less, or 75 F with pH 8 or less)
11. 11Critical stepIodine: 12.5 to 25 mg/L at 68 F (20 C) or above, at pH 5.0 or less (or the highest pH the manufacturer specifies), in contact at least 30 seconds
12. 12Quaternary ammonium: concentration from the label, water at least 75 F (24 C), hardness 500 mg/L or less (or the label's limit), in contact at least 30 seconds
13. 13Critical stepKeep the wash, rinse and sanitize solutions clean
14. 14Air-dry the items or use them after adequate draining; do not dry them with a cloth

What graders are watching for

Common mistakes

Related food safety sanitizing skills

• Sanitizer Concentration Testing
• Cleaning and Sanitizing Food Contact Surfaces