Dishwashing methods for restaurants vary, but the industry standards of safety and cleanliness must be maintained. The tips illustrated below are the three compartment sink, the two compartment sink, and the mechanical dishwasher.
When all dishes are clean they should be stored on cleaned and sanitized surfaces—away from dust, garbage, or splashes and at least 15 cm/6 inches from the floor. Don’t put dishes away until they are cool and dry. Be sure to wash your hands when handling clean dishes.
Do not towel dry dishes in order to prevent contamination from the towel. Cracked, chipped, or warped dishes can’t be used. They must be thrown away.
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