Equipment

CHAPTER 1, FOOD SAFETY

4-2.19.1 Equipment

a. A three compartment deep sink is basic for proper manual

warewashing procedures. If a three compartment sink cannot be provided, a

two compartment sink and/or other containers, e.g., large kettle, etc., may

be used provided adequate provisions are made to accomplish the six steps

of the warewashing process.

b. Accessory equipment and supplies required for proper manual

warewashing include a booster heater for the final rinse sink; thermometers

for monitoring the final rinse water temperatures, a drip and drain basket

and/or arm length rubber gloves for the final rinse, approved brushes, hand

warewashing compounds, and sanitizing agents.

4-2.19.2 Field Messing

Manual warewashing methods are contained in NAVMED P-5010 Chapter 9,

Preventive Medicine for Ground Forces.

4-2.20 Alternative Manual Methods

When warewashing in sinks or warewashing machines is impractical,

warewashing will be done by alternate methods, as approved by the PMA:

a. Disassemble as necessary to permit access to all parts;

b. Scrape or rough clean to remove gross food particle accumulation,

c. Clean the equipment using a high pressure detergent spray, a line

pressure spray detergent foam or a swabbing/brushing procedure using a

detergent solution;

d. Rinse the washed equipment with potable water or detergent-

sanitizer solution;

e. Manually swab or pressure spray the equipment with the

concentration of detergent-sanitizer or chemical sanitizer specified on the

label.

4-3 WAREWASHING AGENTS

a. Detergents. The efficiency of the detergent is affected by the

degree of hardness of the water. Different detergents are available for

hard and soft waters. Preference should be given to a detergent

demonstrated to be effective with the particular water supply used. Water

produced by a ship's distilling plants is normally very soft.

b. Detergent Feeding. Detergent must be added to warewashing

machines. It can be added manually; however, automatic dispensers are

highly recommended. The proper amount of detergent will depend on the