o
After personnel remove food scraps and particles, place the
item in the prewash to remove heavy food particles, grease,
and burned-on food. Ensure that personnel use a long-handled
brush for this. Thoroughly wash the item. Remove it from the
wash solution and shake it to remove excess solution.
o
Use two sinks to rinse the item.
(a) First Rinse.
Use the second sink to rinse off detergent and
abrasives.
Maintain the
proper temperature, and change the water as
necessary.
(b) Second Rinse.
Use the third sink to sanitize the item.
Submerge the item for 30 seconds.
Then, remove the item.
Shake it to
remove as much water as possible.
(c) Air-Drying.
Air-dry items on the storage rack.
DO NOT use
towels or napkins.
(d) Clean Up.
Drain the wash water.
Use hand-dishwashing
compound, hot water, and a brush to wash the sinks.
Rinse them with hot
water.
(4) Chemical Disinfecting Method.
Disinfectant, food service
(chlorine-iodine type), NSN 6840-00-810-6393 (4.77-ounce pouch), was
developed for low-temperature disinfection or sanitation in lieu of rinsing
with hot water.
Use this method primarily in the field where it is
difficult to keep the rinsing solution at the proper temperature. When the
disinfectant is dissolved in water between 75F and 110F, it releases both
iodine and chlorine gases.
These gases disinfect utensils.
This happens
when the iodine and the chlorine gases contact the utensil and the water is
agitated.
If you dissolve the compound in water above 130F, the halogen
gases are released too rapidly, and the disinfecting action is soon lost.
(5) Safety Precautions.
Ensure that personnel comply
with
the
following safety precautions during dishwashing operations:
o
Locate fire extinguishers in the fueling area, the lighting
areas, and the M2 burner unit area of operation.
o
Locate each area 50 feet from the next area and 50 feet from
the tent and any open flame.
o
Maintain an operating pressure of 6 to 20 pounds.
QM3511
1-38
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