This usually includes glasses, cups, and flatware. 5. If you want to to properly clean your dishes for optimal safety, be sure to have a … Sanitize the dishes and utensils in a chemical solution or very hot water (at least 171°F) in the third sink. Food prepared at home or in an unlicensed kitchen are. When washing dishes by hand, the correct order is ... 1) Glasses, dishes, cutlery, pots and pans 2) Glasses, cutlery, dishes, pots and pans 3) Dishes, glasses, cutlery, pots and pans 4) Pots and pans, glasses, cutlery, dishes im pretty sure its between 1 and 2 just cant decide Dishwashing sinks are separate from handwashing sinks, and neither one should be used What order should you use to wash dishes by hand. A. utensils, chinaware, silverware, glassware B. silverware, utensils, glassware, chinaware Pre-scrape wash, rinse and sanitize; then air dry. What should be the proper order in washing the dishes? 2. Rinse the dishes and utensils in the second sink with clear, clean water. Place dishes with their dirty sides facing the center of the dishwasher and angled down toward the washer jets. The washer jets, located on rotating spray arms under the top and bottom racks, spray upward to wash and rinse dishes. Wash in the Right Order! Experts at the health organization say that you need to thoroughly rinse or completely submerge your dishes for at least 30 seconds in order to kill any harmful germs. WASH. Wash "in order," starting with lightly soiled items. Placing items at an angle not only helps with effective cleaning, but also assists with proper drying and draining. Finish with greasy serving dishes, and finally pots and pans. In order to accomplish all three, your facility must have a three-compartment dishwashing sink. Drain the dishwater tub and start again as needed. The first step in the three-sink method is washing. Stack a few dishes in the sink at a time – this allows a few minutes of soaking time while you work on washing. Rinse five or six pieces of dishware at a time, using hot running tap water. The stagnant water is a germ-laden pool in the making. Clean the dishes and utensils in the first sink with soap and warm water. Wash. 4. Pre-scrape, wash, rinse, sanitize and air dry. In removing baked-on food, try to avoid overnight soaking. There are three parts to hand-washing dishes: wash, rinse, and sanitize. 3. As mentioned before, manual warewashing must be done in a 3-compartment sink the correct order to follow is: Wash – Rinse – Sanitize. Wash dishes in this order: crystal, glassware, clear glass plates, other plates, flatware, serving ware, the greasiest serving dishes, then pots and pans. TIP: Throughout the process, drain the water and start over if it becomes greasy, tool cool, or if suds disappear. You want to wash your dishes from least greasy to most greasy, which usually looks like this: Start with glassware and any drinking vessels, move on to cutlery, then plates and bowls. 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