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Warewashing and Floor Care 101

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  • Identify the steps used for three-compartment sink cleaning.
  • List key points in dish machine set-up and tear-down.
  • Explain standard safety precautions in mechanical warewashing.
  • Assemble and care for necessary floor cleaning equipment
  • Properly prepare, strip, rinse, and finish a flooring surface

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To provide a basic understanding of the steps to take in using a three-compartment sink and review standards of practice in mechanical warewashing, including safety.

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To explain the procedure for safely and correctly preparing and cleaning hard surface flooring, offered in six simple steps.

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Warewashing and Floor Care 101

Purpose:

Objectives:

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Manual

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Warewashing

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Three-Compartment Sink Wash Set Up

Step 1

Clean and sanitize each sink and drainboard.

Step 2

Fill wash sink to appropriate level. Check product label for proper temperature.

Step 3

Add the recommended amount of detergent according to the label instructions.

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Step 4

Fill middle sink to appropriate level with hot water.

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Three-Compartment Sink Sanitize Set-Up

Step 1

Fill third sink to appropriate level. Check product label for proper temperature.

Step 2

Add the recommended amount of sanitizer according to the label instructions.

Step 3

Use test strips to check for proper concentration (see supervisor for instructions).

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Pre-Scrap

  1. Pre-scrap all napkins, straws, bones, plastic ware, etc. into trash containers.
  2. Pre-scrap excess food into garbage disposal.
  3. Pre-soak wares that have dried-on or baked-on soils.

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Wash

  1. Wash in hot detergent water (see product label for temperature).
  2. Wares can be left in sink to pre-soak.
  3. Wares should be completely clean before they are rinsed.
  4. Change detergent solution as needed to ensure proper cleaning.

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Rinse

  1. The center sink should have fresh, clean, hot water.
  2. Submerge wares completely in clean, hot water.
  3. Wares should be clean and free of suds before sanitizing.
  4. Change water as needed to ensure proper rinsing.

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Sanitize

  1. Submerge wares completely in sanitizing solution for at least 60 seconds (see product label for temperature). The State of Wisconsin requires 120 second immersion.
  2. Change sanitizer solution as needed to ensure proper sanitation.
  3. Sanitizer test papers are most accurate when testing sanitizer solutions at 75ºF.

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Air Dry

  1. Once sanitized, remove wares from sink and place on drain board or rack.
  2. Allow wares to air dry (never use a towel).
  3. Wash hands before handling clean, dry wares.
  4. Try not to touch eating surfaces of wares when placing into storage.

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Safety

  1. Know where SDS sheets are located.
  2. Use appropriate safety precautions. Follow instructions on the product label or SDS sheet.
  3. Use eye and hand protection.
  4. Do NOT mix chemicals.

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Mechanical

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Warewashing

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Dish Machine Start-Up

  1. Close the drain and fill the machine with water.
  2. Run five cycles with empty dish racks.
  3. Check to make sure the machine is meeting the correct wash and rinse temperatures (see NSF data label posted on machine).
  4. Test sanitizing requirements.
    1. Low temp = 50 ppm chlorine
    2. High temp = 160º surface temp
  5. Check all product levels.

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Dish Machine Procedures

  1. Rack similar items together.
  2. Fill racks completely to maximize efficiency.
  3. Rack small items in front of larger items.
  4. Cups and bowls should always be racked upside down. (Avoid nesting bowls or lids over one another)
  5. Remove (spray off) scraps from dishes.
  6. If wares are heavily soiled, soak in a pot and pan presoak. Do not soak in chlorine bleach.

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Dish Machine Products

  • Check all product levels at beginning of shift.

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  • Follow instructions on the product label or SDS sheet.

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  • Use eye and hand protection when handling chemicals.

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Deliming Dish Machine

  1. Turn off chemical dispenser.
  2. Drain machine and refill with fresh water.
  3. Once a week or when dish machine requires deliming, add 1/3 gallon of delimer to wash tank.
  4. Run dish machine for 10 minutes on manual cycle.
  5. Shut off dish machine, drain and refill with fresh water.
  6. Run two cycles, drain and fill with fresh water.
  7. Switch chemical dispenser on.

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Dish Machine Tear Down

  1. Drain machine.
  2. Remove and clean wash and rinse arms, scrap baskets and screens, and curtains (conveyor).
  3. Flush remaining soils from wash tank(s).
  4. Replace all spray arms, baskets, screens and curtains.
  5. Leave doors open to allow machine to dry.

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Safety

  • Spray bottles must be labeled with proper label.
  • Know where SDS sheets are located.
  • Use appropriate safety precautions. Follow instructions on the product label or SDS sheet.
  • Use eye and hand protection when handling chemicals.
  • Do not mix chemicals.

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FLOOR

Safely and correctly prepare and clean hard surface flooring, in six simple steps.

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CARE

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1. Assemble the Equipment

  • Personal protective equipment
  • Wet floor signs
  • Dust mop
  • Putty knife or edging tool
  • Two mop buckets with wringers
  • Two cotton mop heads with handles
  • Rotary floor machine
  • Stripping pads
  • Broom and dust pan
  • Wet pickup vacuum
  • Wiping cloths
  • Roll of 2” cellophane tape
  • Roll of 2” duct tape
  • Grease pencil for numbering

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2. Prepare the Area

  • Remove any free standing objects from the floor.
  • Vacuum or clean the walk off mats and set aside.
  • Dust mop the area.
  • Remove any gum or debris that may be stuck to the floor.
  • Use appropriate safety gear.
  • Dilute stripping solution in accordance with label directions. Hot water is preferred unless the label indicates otherwise.
  • Post “Wet Floor” signs.

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3. Strip the Floor

  • Liberally apply the stripping solution to the floor.
  • Under most conditions, do not work in an area larger than 10’x10’.
  • Allow the stripping solution to stay on the floor for 7 to 10 minutes before scrubbing.
  • Do NOT allow the stripper to dry on the floow. Apply more solution if necessary.
  • Use edging tools to strip close to the baseboards and in the corners.
  • Scrub the floor with the floor machine using a black pad.
  • Re-apply stripper if necessary to remove any remaining floor finish.
  • Pick up slurry with wet vacuum or with a mop.

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4. Rinse the floor

  • Rinse floor with clean water and clean mop head. Apply a liberal amount of water and pick up with wet vacuum or mop.
  • After floor has dried, check to ensure that all stripper has been removed by running a hand over the floor.
  • If there is residue on your hand, you must rinse the floor again. Repeat rinsing process until no residue remains.
  • Clean equipment and return to its appropriate area.
  • Do not remove “Wet Floor” sign until floor has been finished and is dry.

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5. Apply floor finish

  • Line the mop bucket with a plastic can liner to avoid contamination and make cleanup easier.
  • Pour sealer or finish into lined mop bucket.
  • Dip presoaked rayon mop head into the finish and tamp in the wringer. Do not wring out the mop head.
  • Outline the area to be finished. Fill in the outlined area with an overlapping figure-eight mopping pattern.
  • It is not necessary to go to the baseboards on each coat.
  • Allow the coat to dry. Normally this takes 30-45 minutes.
  • Do not recoat until the finish is dry to the touch plus 15 minutes.
  • Re-apply finish until desired appearance is achieved.

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6. Clean Up

  • Thoroughly clean the mop head, bucket and wringer.
  • Remove “Wet Floor” signs when floor is completely dry after last finish coat.

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Thank you.

If you have questions,

Please contact the Nutrition Resource Center at:

1.800.968.4426

nrc@gfs.com

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