1. Pre-washing: This involves removing food debris and loose particles from items before they enter the main washing process. This can be done by hand scraping or by using a pre-wash spray.
2. Washing: This step uses hot water and detergent to remove grease, food residue, and other dirt. This can be done by hand washing or by using a commercial dishwasher.
3. Rinsing: This step removes any remaining detergent residue from the washed items.
4. Sanitizing: This crucial step kills bacteria and other harmful microorganisms. It is typically done by using hot water (at least 171°F/77°C for at least 30 seconds) or by using a chemical sanitizer.
5. Drying: This final step removes any remaining water from the items and ensures they are ready for use.
Ware washing is an essential part of maintaining food safety and hygiene in any food service establishment. It is vital to follow proper procedures and use the correct equipment to ensure that all items are thoroughly cleaned and sanitized.