Warewashing Methods

MANUAL OF NAVAL PREVENTIVE MEDICINE

taste, nor contribute to adulteration of food. All joints and seams in the

food-contact zone will be sealed and smooth at the surfaces being joined.

(2) Splash-Contact Surfaces. Food splash zone materials will be

smooth, easily cleanable, and corrosion resistant, or rendered corrosion

resistant with a material which is non-cracking and non-chipping. Paint

will not be used except for surfaces which are normally dry. Lead base

paint will not be used. If food service equipment is to be refinished,

only the manufacturer's standard practice will be used.

(3) Nonfood Zone. Exposed screws, projecting screws, studs and

rivet heads will be used only when other fastening methods are impractical.

In areas subject to cleaning; projections, ledges and recesses will be

minimized. The ends of all hollow sections of reinforcing and framing

members will be closed.

4-2 WAREWASHING METHODS

4-2.1

INTRODUCTION

4-2.2

STEPS OF THE WAREWASHING PROCESS

4-2.3

WAREWASHING MACHINES, MANUFACTURERS' OPERATING

INSTRUCTIONS

4-2.4

WAREWASHING MACHINE, DATA PLATE OPERATING

SPECIFICATIONS

4-2.5

WAREWASHING MACHINES, INTERNAL BAFFLES

4-2.6

WAREWASHING MACHINES, TEMPERATURE MEASURING

DEVICES

4-2.7

MANUAL WAREWASHING EQUIPMENT, HEATERS AND

BASKETS

4-2.8

WAREWASHING MACHINES, FLOW PRESSURE DEVICE

4-2.9

WAREWASHING SINKS AND DRAINBOARDS, SELF-DRAINING

4-2.10

SANITIZING SOLUTIONS, TESTING DEVICES

4-2.11

WAREWASHING EQUIPMENT, CLEANING FREQUENCY

4-2.12

WAREWASHING EQUIPMENT, CLEAN SOLUTIONS

4-2.13

MANUAL WAREWASHING EQUIPMENT, WASH SOLUTION

TEMPERATURE

4-2.14

MECHANICAL WAREWASHING EQUIPMENT, WASH SOLUTION

TEMPERATURE

4-2.15

MANUAL WAREWASHING EQUIPMENT, HOT WATER

SANITIZATION TEMPERATURES

4-2.16

MECHANICAL WAREWASHING EQUIPMENT, HOT WATER

SANITIZATION TEMPERATURES

4-2.17

MECHANICAL WAREWASHING EQUIPMENT, SANITIZATION

PRESSURE

4-2.18

TEMPERATURE MEASURING DEVICES

4-2.19

MANUAL WAREWASHING

4-2.20

ALTERNATIVE MANUAL METHODS