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Diretrizes para Limpeza Manual

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Introduction:
Sanitary methods of cleaning small wares are highly important. As well as providing a safety standard, they will give your establishment an appealing image.
Process 1:
Pre-Soaking
Remove large quantities of soiled food from dishware with a spatula, brush or other utensil before washing. Inspect dishware during washing and discard cracked, chipped, or unusable items. Often, a pre-soaking process is required to properly wash heavily soiled dishware.
Sink Type
Wash dishware in a sink with at least three or four compartments. If a three-compartment sink is used, procedures will involve washing, rinsing and sanitizing. If a four-compartment sink is used, the normal process will involve prewashing, washing, rinsing and sanitizing. Always follow local and other health codes.
When Washing
Use the proper type and quantity of dishwashing soap, based on information from the soap’s manufacturer or supplier. Provide employees with the proper measuring equipment.
Use plastic brushes with firm bristles to wash dishware. Don’t use dishcloths, dish mops, or soft sponges – they are very difficult to keep clean. Don’t use metal cleaning brushed because they can leave metal slivers in or on items being washed. Wash glasses with a glassware brush.
Keep Water Hot
The normal order of washing is as follows: glassware, flatware, dishes, trays and pots and pans.
Frequently drain wash water and refill with clean, fresh, hot water.
Rinse Racks
After they are washed, glasses, cups and bowls should be placed upside down in rinse racks. They should be placed loosely in the racks so that rinse water will reach all surfaces. For the same reason, dishes, trays, and pots and pans should not be crowded on the rinsing racks.
Sanitizing
Remove all detergent from dishes before placing them in the rinse sink.
Fill rinsing sink with clean water at approximately 180°F (82°C) if sanitizing with hot water. If sanitizing with chemicals it’s possible to sanitize with water at a much lower temperature. (Different chemicals may call for different temperatures – always check the manufacturer’s instructions.) Change rinse waters frequently.