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Checkpoints in Manual Dishwashing - 14164_24
temperatures necessary for the proper cleating and rinse compartment. Regardless of the type of sink on sanitizing of foodservice equipment and utensils. board  your  ship  or  station,  the  procedures  outlined  in figures  1-7  and  1-8  should  be  followed. Hand  Dishwashing The  equipment  provided  for  manual  dishwashing Machine  Dishwashing varies from a one-compartment sink to the preferred High-standard  dishwashing  demands  that  the three-component  sink.  A  remote  dial  thermometer machine be kept clean inside and out. Lime deposits and a booster heater should be installed under the final from water should not be allowed to accumulate inside Figure  1-7.—Methods for manual washing of dishes and cooking and serving utensils. 1-13

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