Proper Sanitation of Dishes at a Restaurant

When a customer visits a restaurant, they expect that the dishes, glasses and silverware are all clean and sanitary. There is more to sanitizing a dish than wiping it with a rag; proper sanitization is a task that must be completed with care.

Proper sanitation of dishes in a restaurant requires a three basin sink. Each basin is considered a different zone for cleaning.

Washing Zone

The first basin should be filled with water as warm as the hands can stand. Once the water is filled to the desired level, add dish soap to the water. Mix the water and the soap together with your hand. If you put soap in the basin before the water, you will end up with a large mound of suds. Wash dishes thoroughly in the first basin, using scrubbing utensils if necessary. 

Sanitizing Zone

The second basin should also be filled with warm water. In this basin, sanitizing detergent should be added instead of soap. You can use bleach or another type of professional sanitizing detergent. Dilute the proper amount of detergent in the water by following the manufacturers instructions. Allow the dishes to soak in this zone for several minutes.

Rinsing Zone

The last basin should be filled with warm water. Dishes will be dipped in this basin to make sure that there is no chemical residue left. Dishes can then be left on racks to air dry. Because dish rags can carry bacteria and transfer them back to clean dishes, air drying is the most sanitary method of dish drying.