Standard Dishwashing manual of THE CLUB CONTOINENTAL Chinnakakani

Prepared by: Verified by: Approved by: Amendment Date:

Dish Washing The management of food operations is not complete without attention to the function of cleaning an important part of which is dishwashing or washing up as it is commonly known. Even services which make use of disposables have to consider effective arrangement for washing of cooking pans cleaning of kitchen tools serving dishes, table ware and parts of mechanized equipment which come direct contact with the food. While most supervisors of catering operations are extremely conscious of the importance f through cleaning of utensils used in food preparation and serviced dishwashing, as a task has always been looked down upon even the kitchen staff themselves. This provide by the fact that cheap labour is generally employed for the job, which therefore becomes the most unrewarding and the least efficient, the introduction of dishwashing machines suited to the cleaning of various equipment have somewhat upgraded the job, but then the staff need to be trained in their use and maintenance. The common adherents on used equipment are saliva, lip marks, food materials like fats, protein and carbohydrates residues, insoluble salt and carbon residues remaining from the scorching of foods which some tines occurs at the base of cooking utensils Undoubtedly sanitation is essential to catering and therefore the importance of proper cleaning methods for kitchen cleaning, service storage and other equipment cannot be underrated ideally these should be sanitized by the use of germicidal solutions. All cleaning involves the use of water, a detergent or scouring powder or abrasive, and something to scrub with, the nature of these components affect the quality of the wash. Water: The two aspects to important aspects to consider in the water used for dishwashing are its quality and temperature. The quality refers to its being unpolluted and soft, water needs to b e tested occasionally for its quality to decide what kind of detergents are necessary for a good and safe wash. For water to be considered safe it should contain less 22 coliform organisms per liter. More than this indicates sewage contamination and calls for sterilization Temperatures if it has to be used for dish washing. The term unpolluted or pure water is generally used to indicate the absence of microorganisms but water may contain dissolved chemical substances.

When calcium and magnesium ions are present in the water it is known as hard water. This creates coating and scaling which prevents heat transfer, block pipes and makes cleaning difficult and affecting the food quality. It may also spoil the equipment and utensils life. Water of high temperatures in dish washing helps to destroy microorganisms besides softening the water, temperatures best suited to dishwashing are 50 degrees centigrade for pre rinse, 60 degrees C for wash and 80 degrees for final rinse, while slight variations make little difference the temperature of the wash should not go below 60 degrees C Calcium carbonate contents of different waters Water Soft Medium Hard Grains of CaCo2, per liter 0.22-0.90 0.1-2.2 2.4-4.4

Detergents: Detergents are the products made up of solvents, buffer, a wetting agent and water. They are cleaning agents or substances capable of removing grease or foreign materials adhering to surfaces, the most common of them are soaps, in the form of powders or liquids, acid cleaners, grease solvents and abrasive, water by itself also has cleaning properties but generally used as a vehicle for carrying the cleanest to the soiled surface. A good detergent has the ingredients to soften hard water dissolve out adherents and obstinate staining without having a corrosive action either on the dishes or on the hands. It is not always possible to find detergent which is equally good for metal. China glass wood and laminates, but a wide variety are marketed to choose from the best choice would be on which is useful for glass, china and cutlery while separate one could be selected for utensils Composition of Liquid detergents Hand washing liquid Sodium laurly ether 13.3% sulphate Sodium xylene sulphonate 26.6% Sodium dodecyl benzene Dishwashing liquid Tera potassium phosphate Anhydrous sodium silicate 43.3% Coconut

10% 4% 5%

sulphonate (SDBS) Water

16.8% Potassium toluene sulphonate Potassium hydroxide Water for glass ware and aluminum For aluminum 55% water 20% Tri sodium phosphate 17% Soda 5% Sodium meta silicate 3% SDBS

5.4% 1% 74.6%

Components of detergents For Glass ware Caustic soda Sodium meta silicate Soda ash Sodium gluconate Benzene sulphonate

39% 20% 20% 20% 1%

Abrasives: An abrasive is a substance used with friction to rub off difficult stains from equipment stains which do not get dissolved with water and non corrosive detergents, such as those of animal and vegetable fats and organic or carbon residues require abrasives or scouring powders. Ingredients Volcanic ash Sodium carbonate Soap powder Percent 90 6 4

The Dish Washing Process: Since washing of dishes means handling crockery, cutlery, pots, pans, and parts of equipment which come in direct contact with food, dishwashing is an area where sanitary hazards can easily be created if enough care is not given to the process Scraping waste from the plates and equipment into bins Soaking Dishes in hot water Removing Adherents

Rinsing in Warm Water

Washing out Detergent Staking on Racks for Air Drying

Soaking in Detergent water

Rinsing in Hot water

Back for Use

For cooking utensils pre-soaking is required before scouring with hard brush and abrasive and then washing and rinsing, and drying for reuse. Glassware should follow the same sequence as for crockery, except that it can be emptied of remaining liquids and placed straight into the water with detergents. Careful dishwashing can set the standards for sanitary food service. The use of dishwashing machine for large volumes of washing have reduced the amount of handling and costs through reduced labour and lesser breakage with power equipment, greater attention is now necessary on the storage of washed pans, dishes and glassware rather than detergents, hot water and staff. Cooking utensils gets resanitised when placed on the source of heat for cooking, but proper storage of tableware is important to prevent recontamination. A bacterial count of less than 100 is acceptable, but when it exceeds that figure, it means the washing handling and storage needs attention. Thus at every stage of the production cycle, occasional checks are necessary to maintain standards of hygiene and sanitation and to ensure safe feeding of customers. The guidelines for efficient dishwashing are. 1. All plate waste. Leftovers and swill should be collected away from the dishwashing area, in covered bins for final disposal before utensils or crockery are stacked for washing. 2. All equipment should not be collected to be washer at the end of the service. Dishwashing should be a continuous process to avoid areas which can become source of contamination 3. Free flowing hot water should be made available for this task. 4. Knives and other sharp tools should be kept on the drain board for washing, and never thrown into the sink, where staff may not accept them thereby cutting their hands while washing. 5. Staff must be informed if a hot pan is placed on the drain board for washing. 6. All cooking pans must be soaked immediately after use to loosen adherents and decrease washing effort. 7. Staff responsible for dishwashing should be equipped with nonslip gloves with good grip for the job. To protect hands from strong detergents and the heat of the water, yet prevent breakages caused by slipping. 8. Handling of washed utensils should be minimized. This can be done if they are allowed to drain and air dry in their storage racks, to be removed only when required for use. 9. Dish washing should never be rushed as this increases the health hazards for all- staff and customers, to ensure this does

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not happen during rush hours, there should be adequate provision for crockery, cutlery, and utensils. All equipment should be dry before it is put away.

Dish Washing Units: For food service establishments which operate on traditional methods, the most suitable arrangement for dishwashing is to make provision for a row of three sinks, one each for pre-washing, washing and rinsing, small food service establishments can have a double sink arrangement for dishwashing, in which the water is changed frequently. While larger ones may resort to three to five sinks, for hand washing of crockery or cutlery.

Double Sink Detergent Water Detergent Rinsing

Three Sinks

First Rinse

Second Hot Rinse Four Sinks

Soaking

Washing with Detergent

First Rinse

Second Rinse

Five Sinks Wash First Rinse Second Rinse Fist Rinse Wash

Washing by machines saves time and effort and increases safety because temperatures near boiling can be used Automatic dishwashing machines usually have adjustable washing cycles to suit the washing requirements for crockery, glass and stainless steel. The amount of glassware and crockery required however, increases to nearly 2-2

times the seats in the food service. Rinsing cycles are also built in for items which have to be put to use after long storage. It is good policy to follow instructions of manufactures to get the best out of the equipment.

Pot or Pan Washing: This should be done before the washing of crockery and cutlery and done by hand using scouring powders, the abrasives have to be selected with care so that surfaces of pans are not scratched or chipped in the process of washing. Pan washing includes the washing of food holding equipment from bain-marie or heated trolleys Pot and pans should not be kept unwashed for too long because the food and fat adhering to them being to deteriorate giving off odours which can be absorbed by the utensils and effect flovours of foods cooked in them. Pots and pans after washing should generally be allowed to air dry inverted on slatted racks. Similarly small equipment may be hung from hooks to air dry. The cleaning of tea pots and coffee urns requires special attention. To prevent obstinate stains, these must be washed out thoroughly everyday with long handled brushes. At night cleaning water may be left in them and emptied out before brushing them once more for use. Stain removers are also marketed in the form of tablets, which may be added to a filed pot and left overnight, the equipment is then thoroughly cleaned before using. It is therefore clear from the above that even a job generally considered unskilled needs a certain amount of knowledge, skill and experience to do it well. More so, it needs to be organized with care to ensure a safe food service for customers, and successful catering establishment.