State of Florida Division of Hotels and Restaurants provides a great handout DBPR Form HR 5025-010 also available in Spanish shows the whole down low on handwashing dishes. Here’s the crux of it from your friendly friends at the Frog … a-yup One Fat Frog Restaurant Equipment has got your back, your sink and your equipment, just stop in!
- your sink should have the following places: sort/ scrape (stack on drainboard or equivalent shelf says the handout)
- Washing – where you will wash with detergent aka soap in water 110 degrees or higher … hoooot, hooot, hott
- rinse in clean water for the next step to remove detergent/ soap residue
- Sanitize 171 degrees or hotter for minimum 30 seconds or chemical sanitize at 75 degrees or above
Here’s a quick tip on the most common varieties or types of chemical sanitizers: chlorine – use 50-100 ppm (parts per million) for at minimum 7 seven seconds or quaternary ammonium compounds- 150-400 ppm as per mfg directions for again 30 seconds or greater. And as to testing the PPM you should use test kit strips which are required when using chemicals for sanitizing.
Air drying should happen on a drainboard or on equivalent shelf. The state says “do not dry with paper or cloth towels.” … so much for this step at home, eh?
Cleaning dishes is an integral step of your restaurant… do it, be ready to clean and proudly step to the sink. Shopping at One Fat Frog Restaurant Equipment you can’t go wrong!