Introduction - P-5010-10095

CHAPTER 1, FOOD SAFETY

4-2.1 Introduction

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

(drying area).

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:

a. Sorting

b. Scraping

c. Washing

d. Rinsing

e. Sanitizing

f. Air Drying

4-2.3 Warewashing Machines, Manufacturers' Operating

Instructions

a. A warewashing machine and its auxiliary components shall

be operated in accordance with the machine's data plate and other

manufacturer's instructions.

b. A warewashing machine's conveyor speed or automatic cycle times

shall be maintained accurately timed in accordance with manufacturer's

specifications.

4-2.4 Warewashing Machine, Data Plate Operating

Specifications

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: