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Dishwashing Free
The dishwasher is the backbone of the kitchen. We depend on you! The dishes are the bridge between the kitchen and the dining room. Learn how we make our dishwashing process effective and efficient.
Dishwashing Lessons
Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.
- Hygiene Best Practices
- Waste Disposal Unit Safety
- Effectively Using Dishwashers
- Working with Chemicals
- Quiz
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Dishwashing course excerpts
Hygiene Best Practices
Above all else, hygiene is the most important factor when considering customer satisfaction. In this lesson, you will learn about the difference between cleaning, sanitising, and sterilising in the context of dishwashing.Dishwashing Dishwashing is an integral part of hospitality. In fact hygiene is the most important factor when it comes to customer satisfaction, it out ranks choice of food, value for money and quality of service.¹
This lesson will cover some hygiene terminology and best practices.
In your opinion, which of these ranks highest in terms of customer satisfaction?
What's the recommended temperature range for cleaning dishes?
Waste Disposal Unit Safety
In this lesson, you will learn about the safe and efficient operation of waste disposal units.Waste Disposal Units This lesson covers the safe operation of food waste disposal units.
Waste disposal unit safety Serious injuries can occur if a hand or any implement is out into the feed hopper and comes into the contact with the cutters while the machine is on.¹
Switch on the water supply before feeding in waste as this helps it run more smoothly.
Separate all unsuitable materials, such as plastic and metal from the waste
Equipment maintenance procedures should only be commenced when the power supply has been switched off.
Food waste disposal unit best practices Select all the statements which are true
Effectively Using Dishwashers
In this lesson, you will learn about the safe and effective use of dishwashers when cleaning and sanitising.Dishwashing Machine While dishwashers are much more effective at cleaning and sanitising kitchenware, it does come with a few more hazards.
The Two Commercial Dishwasher Types High temperature dishwashers use heat (water hotter than 80°C) to sanitise kitchenware and tableware. Check in with your local legislation for the recommended temperatures. As each region has different food safety laws. For example: Australian standards Hot water used to sanitise items should only be operated once the temperature has been released. American standards Stationery Single Rack Dishwashers must meet the minimum wash and rinse temperature of 74°C minimum 66°–71°C wash temperature and 82°C rinse temperature for other dishwasher types European standards One-tank dish washers require 60–65°C wash (in the wash water tank) and 80–85°C rinse (in the rinse tank or boiler) where there is no sanitiser chemical used. Low temperature dishwashers require chemical sanitisers to be added for effective cleaning.¹
Manual Handling Guidelines Avoid over straining and hurting yourself by following these tips: Don't overstack dishwashing racks as these can become quite heavy when full Ask for help in carrying heavy items Use a dolly or cart whenever you need to move heavy things or move things over long distances Make sure your working area is organised in a way to prevent strain on your body - use anti-fatigue mats where possible as these reduce pressure on your joints and can prevent slips and trips
Working with Chemicals
This lesson talks about the safe and effective use of cleaning and sanitising chemicals for dishwashing.Working Safely with Chemicals Learn how to work safely with the most common chemicals using during dishwashing.
Section 2 Hazards Identification Refers to the hazards associated with using this chemical. Icons are used to depict the dangers. e.g corrosiveness It'll also mention the preventative measure you should follow when using this chemical.
Section 4 First Aid Measures This step provides instructions on what you should do if you have been exposed to the chemical. Whether it's via skin contact, inhalation, eye contact or ingestion.
Section 8 Exposure Control & Personal Protection This section will give more detailed information on the recommended PPE to wear.
Dry skin A common condition for hospitality workers as your skin (especially your hands, face and forearms) can be exposed to various conditions throughout the day. It's important to keep your skin well-moisturised.
Contact dermatitis or eczema Dermatitis (a.k.a eczema) develops when the skin's barrier layer is damaged from prolonged or repeated exposure to irritants. Signs include: redness, itching, swelling, blistering, flaking & cracking.²
Quiz
How much do you remember from this lesson? Let's find out!In your opinion, which of these ranks highest in terms of customer satisfaction?
What's the recommended temperature range for cleaning dishes?
Food waste disposal unit best practices Select all the statements which are true
Dishwashing Course Author
EdAppEdApp is an award winning, mobile first microlearning platform with integrated authoring and delivery. EdApp contributes training courses that have been created by the in house instructional design specialists.Very knowledgeable
Straightforward information delivered in bite-sized incriments. Enjoyable.
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