Proper Ware Washing Techniques

Facilities can properly sanitize dishes and utensils by using either a commercial dishwasher or the three-compartment sink method. Monitoring sanitation levels, whether using a commercial dishwasher or a three-compartment sink, is crucial to preventing cross-contamination and the spread of harmful bacteria.

Other items to remember:

• Digital disk dishwasher thermometer: For use with high temperature dish washers, which must reach a surface temperature of 160 degrees Fahrenheit or above to properly sanitize.
• Sanitizing solution for a chlorine solution should be between 50-200 parts per million.
• Sanitizing solution for a quaternary ammonia solution should be between 150-400 parts per million.

Additional information from the Iowa Department of Inspections, Appeals, and Licensing:

• Triple Sink Method
• Mechanical Warewashing