IMPORTANCE OF SCRUPULOUS CARE IN DISH WASHING

Bay of Plenty Beacon, Volume 12, Issue 72, 23 July 1948, Page 7

IMPORTANCE OF SCRUPULOUS CARE IN DISH WASHING

(By the Department of Health) When we eat in restaurants, hotels,. or help-yourself eating houses, we put our trust in the cleanliness of the proprietor, and his staff. We trust to the cleanliness of their hands and finger-nails, and of the dishes and cutlery and cooking utensils. The premises may have the most up-to-date equipment, but it is valueless to us unless it is kept in good condition and scrupulously clean. Plenty of hot water, soap or other detergent, and enough space to work in, and a careful* washer-up—-that is all that is needed. These things are not always available. Often a proprietor fails-to instal a source of abundant hot water. The scullery space is crowded in some odd corner, and there is often so limited a supply of crockery and cutlery that the washer-up has to keep going at high pressure, hasn’t enough hot water, and can’t do a thorough cleansing job. Yet the health of all the people patronising the eating house hangs on thoroughness in the scullery, as well as on clean hands of all those touching food. All eating house premises should have double sinks. The first compartment is .used for • rinsing, and then for washing. Hot water of 120 farenheit should be used if handwashing is the vogue. It can be hotter, 140 farenheit, if a dishwashing machine is installed. Irnthis first side of the sink plenty of soap or detergent cleanser should be used. Every piece should be washed separately, and the soapy wash water should be changed frequently. There should be a wide basket fitting the second compartment of the sink, which should have water at 170 for sterilising a basketful for two minutes at least. The same 170 for two minutes procedure should be .carried out in the dishwashing machine. Dishes, after this, dry themselves in racks or trays, and labour is saved. This procedure in our hotels, and restaurants would guard us from dysentery and other bowel diseases, provided the staff kept hands clean too.