Purpose: To provide you with a basic understanding of the steps to take in using a three-compartment sink for cleaning pots and pans, and to review standards of practice in mechanical warewashing, including safety.
Objectives: By the end of this training module, you will be able to:
Identify the steps used for three-compartment sink cleaning.
List key points in dish machine set-up and tear-down.
Explain standard safety precautions in mechanical warewashing.