24. Dishwashing and Sanitation

Question 1

For programs serving food they prepare, it is critical for them to properly clean the non-disposable equipment, tableware, and utensils on-site by:

Answer 1

1. Pre-rinsing or scraping
2. Washing
3. Rinsing
4. Sanitizing
5. Air Drying

Question 2

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Answer 2

If the program cannot adequately sanitize the equipment, then only disposable single-use items may be used, which must be discarded after each use. If the program has food catered, they must ensure the caterer follows the appropriate sanitization process through a written agreement.

Question 3

There are four acceptable ways to accomplish dishwashing and sanitization under the Department’s rules:

Answer 3

• A dishwasher with a sanitizing cycle
• An installed three-compartment sink or installed two-compartment sink with a non-stationary or portable compartment receptacle
• Chemical sanitization
• Hot water sanitization