Welcome to Warewashing!
Have a Clean Reputation! It’s no secret that one of the keys to running a successful foodservice operation is also one of the easiest to achieve – cleanliness. From the moment you open your doors to the moment you close up for the night, everyone plays an important role in making sure your customers have a safe as well as enjoyable dining experience. By following a few simple but effective procedures, you can protect your guests, your staff and your reputation from risk on both sides of the house. Look Sharp, Be Sharp, Work Sharp The first step toward cleanliness is perhaps the most important – hygiene. Clean hands, aprons and uniforms are paramount before handling clean dishes for service or storage. Staff members should always wash their hands after handling soiled items, returning
from breaks or working with chemicals. In addition, regular cleaning of your dish machines will not only
protect against cross contamination, it will also prevent unnecessary mechanical breakdowns that can result in service delays and maintenance costs.
No Train, No Gain A well-trained dish machine operator is absolutely vital for any foodservice establishment, regardless of your location or market. It’s a function that requires a lot of responsibility and a cornerstone of any back of the house operation. Having an employee who knows how to operate and maintain your dish machine goes a long way toward keeping everything in your kitchen in top shape. Great Expectations In addition to having a well-trained operator, it is equally as important to set clear expectations for your warewashing needs. Communicate your standards clearly and be available to answer any questions in order to avoid any unnecessary confusion.
Looks Can Be Deceiving After a cycle ends, dishes may come out looking clean. However, microbes and pathogens can’t be seen by the naked eye and can flourish on dinnerware, glassware and flatware if proper procedures aren’t followed. Your dish machine operator should be on the lookout for breakdowns or malfunctions and consult all training aids and manuals to make sure each step of the process is being precisely followed to prevent harmful bacteria from spreading.
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