Manual Warewashing Procedures & Best Practices

Manual warewashing is an important step in the cleaning and sanitization of food contact surfaces, especially nowadays. Some commercial dishware and cookware items will need to be hand-washed for various reasons, so knowing how to properly do so will ensure the health and safety of your customers. Below are instructions, tips and best-practices for manual warewashing in a commercial kitchen. 

Manual Warewashing in a 3-Basin Sink

Here are some helpful tips for manual warewashing in a 3-basin sink that'll help you get things cleaner and stay safe on the job:

• Step 1 — Scrape off food residue and pre-soak when necessary to remove additional food particles. 
• Step 2 — Wash the dishware with hot water (at least 110° F) and the appropriate amount of detergent (follow directions) in the first basin. Make sure all food particles have been removed and change water frequently.
• Step 3 — Rinse the dishware thoroughly in the second basin by either submerging them in clean water or spraying them.
• Step 4 — In the third basin, sanitize the rinsed dishware using an appropriate dishware sanitizer or hot water. Do not rinse once sanitized.
• Step 5 — Air dry the dishware on a clean drainboard.
• Step 6 — Clean and sanitize the workstation and equipment at least every 4 hours. 

Helpful Tips for Manual Warewashing

Keep these tips in mind so you can stay protected and get ahead in washing the proper way.

• Set up a decoy system — A decoy system lets servers and bussers quickly organize dishware, pots, pans and utensils so that the warewasher can quickly and efficiently go through each type of ware and wash them properly.
• Sanitizing with hot water — If you’re sanitizing with hot water, the water must be 170° F or more, and to properly sanitize the dishes, submerge them for at least 30 seconds. 
• Sanitizing with sanitizers — It’s recommended that for warewashing you use an EPA-recommended quat-based (or quaternary ammonium chloride) sanitizers, as bleach-based sanitizers can negatively impact dishware and silverware. Additionally, you will need to keep the dishes and other wares in the sanitizing solution for at least one minute for proper sanitization. 
• Safety first — Be sure you use a detergent that’s specifically made for manual warewashing, and that your warewasher is equipped with gloves for added protection. 

For more best practices with food safety, learn more about the food danger zone, how to properly store cold food or dry items and Health Department requirements.