California ANSI Accredited Food Handler Safety Courses

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• Scrape food debris into a waste disposal unit or garbage receptacle. You may need to pre-soak or scrub utensils before loading them into the dishwasher

• Maintaining The Dishwasher

• The dishwasher and its components must be cleaned:

• before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function, and if used, at least every 24 hours.

• Proper Handling and Storage of Dishware

• in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor in a self-draining position that allows air drying and covered or inverted

• Laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.

• Between-use storage

• Serving utensils may be stored in the food with their handles above the top of the food and the container.

• Utensils may be stored on a clean portion of the food preparation table or cooking equipment

• Utensils used with moist food such as ice cream or mashed potatoes may be stored in running water of sufficient velocity to flush particulates to the drain.