Dishwashing Procedures

Slides:

Advertisements

Similar presentations

Safety& Sanitation

Advertisements

 2002 Province of British Columbia FOODSAFE Level 1 1 Unit 6 Cleaning.

 Step one is to get a paper towel and set it by the sink.

Kitchen Safety & Sanitation

Hays County Food Handlers Class An Introduction to Food Safety.

Lab Safety Guidelines. Hand Sanitation is Essential Wash your hands anytime you start cooking, change kitchen jobs, need to put on gloves, use the restroom,

It’s so important!!! Here are some words that you should know….. (1)  Safety—developing habits to avoid accidents and keep people healthy—Most kitchen.

Annual Refresher Training. Preliminary Procedure in Glassware Washing Contaminated items. Return glassware that contains chemicals or contamination to.

Safety Guidelines and Safe Work Habits

Food Safety and Sanitation

Safety Thumbs  Put your Thumbs Up if it is SAFE.  Put your Thumb Down if it is NOT SAFE.

Food Safe Review Quiz starts easy!. What is the main benefit of taking foodsafe training? Reduce food borne illness.

Safety Guidelines General Information Always get your TEACHER’S permission before beginning a Lab. Read the Lab before starting Look up unknown safety.

Safety and Sanitation. When working with ELECTRIC APPLIANCES, the safety rules are: 2. Stand on a dry surface. 1. Keep your hands dry. 3. Keep electric.

Safety & Sanitation In the Kitchen.

Lab Safety rules.

Hand and Dish Washing.

Hand Dishwashing Strategies. Using efficient dishwashing strategies will yield cleaner dishes in a shorter amount of time.

Kitchen Sanitation.

Cooking for Crowds Reheating Reheat to 165  F within two hours Use a calibrated thermometer to check the final temperature Only reheat foods once Do not.

Welcome to a new school year!. This year, our goal is to be accident free. your We need your help to get there!

Science 10-Safety Procedures Semester 2, General Safety Guidelines  Act ________________and maturely in the lab.  ________ ________ others at.

Safety Following are notes on general lab safety, proper dress for the lab and accident procedures.

Food and Nutrition Kitchen Safety. What are the most common Kitchen Accidents? Burns Cuts Falls Fire Poisoning.

Created by Karen FSMS.

Lab Safety Ms. Aguillard Biology I Lafayette High School Summer 2009.

Section 0.1 Safety and Rules of the Lab

Safety Symbols Mrs. Furman Science 8. Safety Goggles.

Mrs. Hucal Food and Nutrition February Falls 2. Cuts 3. Electrical shocks 4. Burns 5. Poisoning.

Kitchen Safety & Sanitation Tips for In Class and At Home Essentials of Cooking Mrs. Pereira.

Galley equipt. safety - CS1(SS) FOSTER. Learning Objectives Be able to visually identify galley equipment Understand how to safely operate all galley.

Learning Goal: to learn about different safety issues which can arise in a kitchen and how to stop them from happening (or what to do if they DO happen!)

Objectives: Different methods of sanitizing and how to make sure they are effective How and when to clean and sanitize surfaces How to wash items in a.

Let’s watch a DVD… DVD Instructor Notes

Foods & Nutrition Sanitation & Clean Up Procedures AKA = Dishwashing 101.

Evidence of Chemical Reactions. Cool /City/Country Color Change (one different from the substances you start with)

Lab Safety. Lab Safety Begins Before You Go to the Lab! ALWAYS read through the lab instructions before you begin the laboratory activity Ask any questions.

Hand Washing 101.

The safety contract must be signed by you (the student) and your parent or guardian, and returned before you can participate in activities. If you currently.

SAFETY RULES. Safety Rules READ, READ, READ Locate –firealarms –eyewash Work with a buddy Declutter.

How and When to Clean and Sanitize ______________________ Process of removing food and other dirt from a surface All surfaces must be cleaned and rinsed.

Dishwashing Supplies needed Hot water A sink or pan for washing dishes A place to drain dishes Hand dishwashing detergent Non-scratch pad for stuck on.

SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.

Safety and Sanitation Improper washing of hands

Lab Safety. Disposal Special disposal procedures need to be followed. Do not dispose of these materials in the sink or trash can Dispose of waste as directed.

Chemical Bonds and Crystalline Solids 12/9/08. Chemical Bonds  Covalent Bond- a chemical bond formed by the sharing of electrons.  Ionic Bond-a chemical.

Created by Karen FSMS.

KITCHEN APPLIANCES. LARGE AND SMALL Kitchen appliances are designed to make food preparation easier, faster and sometimes safer. Large appliances –Stoves.

Keeping Food Safe to Eat Safety and Sanitation Unit.

Safety and Sanitation. When working with ELECTRIC APPLIANCES, the safety rules are: 2. Stand on a dry surface. 1. Keep your hands dry. 3. Keep electric.

Creating a Clean and Hygienic Foodservice Operation

Investigation 10B Chemical Reactions. 2 Investigation 10B: Chemical Reactions When does a chemical reaction occur? How do we know if a chemical reaction.

Food Sanitation and Safety. Kitchen Safety Burns and Scalds - Use appropriate size of pans on burners - turn pot handles in -use microwavable containers.

Cleaning and Sanitizing

12. Guidelines for the Effective Use of Sanitizers 10-2 Chlorine Water temperature ≥ 100°F (38°C) ≥ 75°F (24°C) Water pH ≤ 10 ≤8≤8 Water hardness As per.

Guidelines for the Effective Use of Sanitizers 10-2 Chlorine Water temperature ≥ 100°F (38°C) ≥ 75°F (24°C) Water pH ≤ 10 ≤8≤8 Water hardness As per manufacturer’s.

SANITATION & HYGIENE with

SANITATION AND HYGIENE

Cleaners Only use cleaners that are: Stable Noncorrosive Safe to use

SANITATION & HYGIENE with

Instructor Notes Play the “Cleaning and Sanitizing” section from the Facilities, Cleaning and Sanitizing, and Pest Management DVD

SANITATION & HYGIENE with

Safety and Sanitation.

Let’s watch a DVD… DVD Instructor Notes

Safety and Sanitation.

Let’s watch a DVD… DVD Instructor Notes

SANITATION & HYGIENE with

Item Purpose Item Purpose

Presentation transcript:

Dishwashing Procedures CS1(SS) FOSTER

Learning Objectives Discuss the two different types of ware washing Explain the steps for both types Review temperature ranges for each step Discuss safety concerns

Types of Dish-washing The Navy employs 2 types of dishwashing: Manual: using the classic 3-bay sink model (if available) and washing dishes by hand. Mechanical: using a dishwashing machine that automatically cycles through each step. There are some different considerations for each type, based mainly on user contact.

Manual Dishwashing 3-bay Sink – WASH – RINSE - SANITIZE

Manual Dishwashing Steps There are 6 steps: Sorting Scraping Washing [110 - 120°F] Rinse [120 - 140°F] Sanitize/Final Rinse [171°F+ or chemically] Air Dry

Manual Dishwashing The temperature ranges are lower than automatic because the operator must touch the water and dishes at each step. This is evident in the lower sanitizing temp. or use of chemical sanitizers in cool water. Automatic sanitizing sinks are sometimes used where the operator wears safety gloves and lowers dishes in using a basket.

Mechanical Dishwashing Automatic Dishwashing Machine

Mechanical Dishwashing Steps There are 6 steps: Sorting Scraping Washing [pre-wash: 110 - 120°F, wash: 150 - 160°F] Rinse [160 - 180°F] Sanitize/Final Rinse [180 - 194°F] Air Dry

Mechanical Dishwashing Note the higher temperatures in the mechanical steps. The user only handles the dishes before and after they enter the machine, never touching the water. Dishes will always be AIR DRIED! They will also be much hotter coming out of a machine, so use care when handling or let cool.

Safety Tips Ensure protective covers are in place on all external moving parts Ensure side doors are closed Keep hands off the inside mechanism of the machine If a dish rack becomes jammed, turn off electric power and steam before removing the rack Wear rubber gloves and rubber aprons Report machine malfunctions immediately Wear hearing protection if required De-scaling of machines should happen weekly or as required.

Questions?

Review Name the two types of dish-washing? Manual and Mechanical Why are the temperature ranges higher or lower between the two? User contact When should de-scaling happen? Weekly or as required

Review How many steps are in Mechanical? 6 Manual? Name 3 steps from Mechanical? Sorting, Scraping, Pre-wash/Wash, Rinse, Sanitize, Air Dry Sorting, Scraping, Wash, Rinse, Sanitize, Air Dry

Questions?