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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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