Stewarding SOP for The Basics of Warewashing

SOP Number: Kitchen / F&B Production SOP – 34

Department: All Kitchen and Stewarding Staff

Date Issued: 17-Feb-2019

Time to Train: 30 Minutes

Purpose of this SOP:

Establish standard policies for the proper procedure for washing and sanitizing kitchen equipment, kitchen utensils and F&B service equipment to reduce microbiological contamination and chemical contamination to prevent proper cleaning concentration and contact time in the process.

The Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

1. What is the standard procedure for manual pot/ware washing?

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your's and others safety, and also to avoid any injury while operating this equipment.

• All utensils to be washed must not contain any food residue.

• All utensils to be washed must be organised.

• Before washing stainless utensils and chinaware must separate.

• Manual washing process must available Three Compartment Sinks to wash, rinse, and sanitising.

• All the washing process must pass through three steps of wash, rinse, and Sanitising.

2. Washing and Sanitising steps for manual pot washing:

• Remove leftover food from equipment before washing procedure.

• Washing dirty utensils, with of soap solution temperature 45°C - 55°C.

• Rinse utensils which have been washed with water temperature 55°C - 65°C.

• Sanitation utensils that have been rinsed with a sanitising solution temperature 25°C.

3. Working with the dishwashing machine standard procedure:

• Use the dishwashing machine only to wash chinaware, glassware, and cutleries.

• All utensils to be washed must be organised and sorted as per the dishwasher system.

• Check dishwashing cleanliness inside machine tray, water tank, water nozzle and reel machine must be clean before using and cleaning body machine.

• Prepare Rack Glasses, Plates and Cutleries for Washing.

• Keep ready the wet and dry garbage bin and clean transportation trolley for glass, plates and cutleries.

• On Machine, Fill water and Check the correct function of the machine at the beginning of each shift and record the monitored temperature into dishwashing and glasswashing unit.

• Ideal wash temperature is between 55°C – 65°C.

• Final rinse temperature 82°C – 86°C (thermal disinfecting) but never exceeding 90°C, therefore all utensils will receive the hot treatment > 71°C.

• It is recommended to test with irreversible thermo-sensitive stripes each morning, result to be recorded / the strip to attach on to the ‘Dishwashing and Glasswashing Checklist'.

• If the water temperature is < 82°C the manual sanitising would need to be carried out by the stewarding staff.

• Change water and waste tank every 2 hours or more frequently as required.

• Sorting and separate handling of clean and dirty items.

• Sanitise hands before handling clean items.

• Always use a clean towel to polish, only when absolutely necessary. 

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. What is the ideal wash temperature for the water?

Q3. Explain the standard procedure for working with the dishwasher?

Q4. Explain the manual pot/warewashing steps?

Q5. What needs to be done if the water temperature is less than 82°C?