other can for nonfood waste (cans, bottles, boxes, and paperware).
(2) Setup Operations.
Make sure that personnel set up dishwashing
operations correctly. Tell them to follow these procedures:
o
Turn the handle on the top right-hand side of the sink
clockwise to close the drain. Fill each sink with 20 gallons
of water.
o
Use hand-dishwashing compound (NSN 7930-00-281-4731) [50-pound
bags]) in field dishwashing procedures at the rate of 12
ounces per 20 gallons of water.
o
Use the same detergent for both field dishwashing and for hand
washing.
NEVER use machine dishwashing compounds for field
dishwashing.
o
Maintain the temperature for the wash solution between 120F
to 125F (49C to 52C).
o
Maintain the first rinse temperature between 120F to 140F
(49C to 60C).
o
Maintain the final rinse temperature at a minimum of 170F
(77C).
o
Use the proper scraping and washing techniques.
They are
important steps in field dishwashing.
o
Change the wash solution when it becomes contaminated by food
particles and grease. Contamination is evident when there are
no suds or a thin grease film develops on the water's surface.
Drain the sink by turning the handle at the top right of the
sink counterclockwise.
(3) Washing Procedures.
Make sure that personnel use the following
procedures to wash pots and pans:
o
Scrape all the food from pots and pans as soon as possible
using a long-handled scraper or a rubber scraper.
o
Use the fourth sink in the food service preparation and
service set for field hospitals as a prewash sink.
Maintain
water temperatures at about 80F.
1-37
QM3511
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