Page 151 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

Wash-up – recycling of food utensils
 All food preparation utensils/crockery etc should

be subject to sterilisation between use, either by
mechanical or manual dishwashing.
The water used for dishwashing should be regularly changed
and the temperature checked so as to ensure it is maintained
above 55ºC for washing & 82ºC for rinsing.