The systematic washing, rinsing and sanitising of crockery, utensils and equipment so they are clean and safe to reuse.
Cleaning with detergent removes visible food, grease and dirt. Sanitising then reduces bacteria to a safe level using heat or a chemical sanitiser. Both steps are needed: a plate can look clean but still carry enough bacteria to make someone ill.
No. Under Standard 3.2.3 hand basins are for handwashing only. Ware-washing must be done in a separate sink or dishwasher so hand hygiene facilities are always available and dishes do not contaminate the basin.
Most commercial machines sanitise with a hot final rinse that reaches a high temperature, or by dosing a chemical sanitiser. Operators should follow the manufacturer's instructions and check the machine is reaching its required settings.
Air drying is preferred. A tea towel or cloth can transfer bacteria back onto clean, sanitised items. Stack items so they drain and dry naturally, and store them in a clean, protected area.
There is no single number in the Code, but a two or three compartment setup lets you separate washing, rinsing and sanitising so clean items are not recontaminated. The premises must have adequate facilities to wash and sanitise equipment and utensils.