MIL-HDBK-740
(5) Washing.- Chinaware, toughened glass, glassware and plasticware items should be thoroughly washed in a single/multiple tank dishwashing machine using the recommended amount of machine dishwashing compound specified in Section III-A. If dishwashing operation continues over 30 minutes, shut down, drain both tanks, and start with fresh water and proper amount of machine dishwashing compound. Trays should not be washed with chinaware, toughened glass or glassware.
(6) Rinsing.- For chinaware, toughened glass, glassware, plasticware and trays, the temperature of the power rinse water in the dishwashing machine should be maintained at not less than 1600F. The final rinse water temperature should be not less than 180°F nor more than 195°F
at the entrance of the final rinse manifold. When a rinse additive injector has been installed on a dishwasher, a rinse additive, in FSN 7930-619-9575, one gallon bottles, should be used. In the event that the rinse water cannot be kept hot enough to sanitize the tableware, flatware and glassware, they will be immersed for not less than 1 minute in a sanitizing solution contain-
in at least 50 ppm of available chlorine at a temperature not less than
75 F or by following the "Instructions for Use" on the package of "Disinfectant,
Food Service (Chlorine-Iodine Type)", FSN 6840-810-6396. Fresh solutions should be made for each 100 persons.
(7) Air drying.- When chinaware, toughened glass, glassware, plasticware and trays are washed and rinsed at the proper temperatures and
with the proper use of machine dishwashing compound and rinse additive, the
drying time of properly racked items in an adequately ventilated room is a few minutes. The surface of the chinaware and toughened glass that comes in contact with food should be untouched by the hands between washing and using. A sufficiently large clean table area and a sufficient number of racks should therefore be provided to permit at least a few minutes holding before the
racks are unloaded. Washed chinaware, toughened glass, glassware, plasticware
and trays should be inspected for minute film before being stored in a clean area for protection against contamination. If back of serving utensils have a grease film, they should be rewashed.
2* Flatware (knives,
-forks an-d spoons).- Flatware should be washed
as soon as possible after use to prevent tarnish and discoloration. Prolonged contact of food on flatware is the biggest corrosion and pitting factor and
reducing the contact time is the most critical and essential step in the cleaning of flatware. Flatware should be washed in a dishwashing machine using the following operations:
a. Presoaking.- The flatware should be presoaked as soon as possible after use. Flatware should be completely immersed in a stainless steel sink or other suitable container containing one ounce of machine dish- washing compound per gallon of warm water (120°F to 125°F). DO NOT POUR
MACHINE DISHWASHING COMPOUND OVER FLATWARE IN THE SOLUTION. DO NOT USE HAND
DISHWASHING COMPOUND. Galvanized and copper alloyed containers should not be
used to presoak flatware. A good presoak solution will thoroughly wet and
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