MIL-HDBKK-740
c. Operating Precautions. - The following operating precautions should be takcn by dining facility personnel in order to establish a satisfactory hand dishwashing operation:
1. The detergents used for hand dishwashing should be the standard
product.
2. Machine dishwashing compounds should never be used for hand
dishwashing.
3. Gross and unconsumed food soils on tableware and other serving utensils should be removed by scrapping and preflushing before placing them in the wash solution.
4. The temperatures of the preflush, wash solution and rinse water should be maintained at the specified temperatures in order to obtain effective washing and rinsing action.
5. The washing solution should be changed when the suds disappear and oil film forms on the surface.
6. Sponges should not be used to remove excess food soil from tableware and other serving utensils.
7. Tableware and other serving utensils should be preflushed as soon as possible after use.
8. Pots and pans should be rinsed in clear warm water (120° to 140°F)
immediately after being used.
9 The eating surfaces of clean tableware and other serving utensils should not be touched. Only persons with clean hands should handle tableware in order to reduce the possibility of contamination.
10. Scouring powder should not be used to clean tableware and other serving utensils; it should be used only on pots and pans.
11. Disinfectant," Food Service, should be used to santize tableware
and other serving utensils where sufficient amount of hot water is not available.
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