The Warewashing Cycle Checklist

 Before you do anything else, be sure to scrape off/rinse any food and large debris off
the dish
 Clean off your items in the wash sink, with a water temperature of 110°F
 Rinse off your items to remove any leftover soap
 Place your items in the sanitizing sink to kill any germs that may still remain, and to
ensure your dish is as sanitary as possible
 Set your dishes aside to air dry. Remember to never use a towel to dry dishes, as this
can result in the spread of germs
 Move your dishes to their proper storage area

Proper Hand Washing Techniques

 When in a food service establishment, be sure to wash your hands in the designated
hand washing sink, never the food prep sink
 Be sure to use warm water when washing
 Scrub hands with soap and water for at least 20 seconds
 Make sure to wash not just your hands, but the surrounding areas such as your wrists
and lower arms
 Rinse off soap well, making sure your hands are free of any product
 Dry your hands using a sanitary drying method, such as a paper towel or hand dryer
Helpful Tips:
 To maximize amount of germs killed, make sure that your water is moderately warm to
hot! Cold water will not kill nearly as many germs as hot water.
 Make sure you wash your hands for at least 20 seconds to ensure they get cleaned
properly.
 Washing should include cleaning under your fingernails, washing your wrists, and
washing your lower arms, as these areas may also be exposed to food.
 Always use a sanitary drying method! Never use a towel or wipe your hands on your
clothes to dry your hands, because it can expose your hands to germs all over again,
making washing your hands pointless.
Wash- The first sink compartment is for washing off dirty dishes. The water in this sink should
be kept at 110°F, and should be changed out when water becomes dirty of filled with food
particles.
Rinse- The next sink compartment is for rinsing off any remaining soap or food particles. This
water should also be kept at 110°F, and should be changed when dirty. Dishes need only be
submerged for a few seconds before being moved to the last compartment.
Sanitize- This last compartment is for sanitizing, or killing any remaining germs left on the dish.
The water should be kept at 171°F, and dishes should be submerged in the water for a
minimum of 30 seconds before removing.