Quantcast Checkpoints in Manual Dishwashing - 14164_24

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Sanitation of Foodservice Spaces - 14164_25
Figure 1-8.-Checkpoints in manual dishwashing. the tanks even to slightest degree. The machine must Preflushing of dishes will help avoid clogging of look and smell clean. spray nozzles with food particles. Clean wash water Machines properly maintained will operate with will  prevent  a  buildup  of  bacterial  population  and efficient service over a long period of time. If neglected, subsequent contamination. Do not let wash water enter dishwashing machines, like any piece of mechanical the rinse tanks. A dishwashing machine is not a garbage equipment,  will  bring  on  costly  repairs  and  decreased disposal, and an accumulation of food scraps and grease efficiency in cleaning and sanitizing. greatly hampers the washing operation. Check the 1-14

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