CHAPTER 1, FOOD SAFETY
a. A sufficient supply of utensils must be available to prevent the
recycling of inadequately cleaned, wet or hot tableware and utensils.
b. Care must be taken to prevent contamination of clean and sanitized
tableware and utensils by eliminating the cross handling of soiled and
clean items and protecting the clean items from splashes or aerosols.
Warewashing areas must be designed to direct the flow of tableware and
utensils from the soiled areas (scraping and preflushing) to clean areas
c. Sanitized tableware and utensils must be air dried and stored in a
manner that protects the tableware and utensils from contamination
resulting from unnecessary handling, dust and splashes.
4-2.2 Steps of the Warewashing Process
The six steps in the warewashing process are:
f. Air Drying
4-2.3 Warewashing Machines, Manufacturers' Operating
a. A warewashing machine and its auxiliary components shall
be operated in accordance with the machine's data plate and other
b. A warewashing machine's conveyor speed or automatic cycle times
shall be maintained accurately timed in accordance with manufacturer's
4-2.4 Warewashing Machine, Data Plate Operating
Warewashing machines will be provided with an easily accessible and
readable data plate affixed to the machine by the manufacturer that
indicates the machine's design and operating specifications including the: