Appendix 302-B Guidelines for Manual Dishwashing

Georgia State Seal

Georgia Division of Aging Services
Home and Community-Based Services Manual

Chapter:

300

Effective Date:

Section Title:

Guidelines for Manual Dishwashing

Reviewed or Updated in:

MT 2016-10

Section Number:

Appendix 302-B

Previous Update:

Adult Day care centers for which the requirement for automatic dishwashers does not apply must use the following guidelines for manually washing dishes and utensils used in the preparation and service of food.

  1. All utensils and dishes must be scraped and prewashed under running water.

  2. Facilities providing site prepared meals must provide a three-compartment sink and use the following three step procedure for manual dishwashing:

    1. Wash in water of at least 110 degrees Fahrenheit (43 degrees Celsius.)

    2. Rinse by immersing dishes and utensils in clean, hot water to remove soap/detergent; and

    3. Sanitize by immersing dishes and utensils for at least two minutes in a solution of sanitizer acceptable under Georgia Department of Public Health Rules and Regulations Governing Food Service (see link in MAN 5300 CH 302.27, References).

    4. Sinks must be large enough to permit the complete immersion of utensils and equipment; each compartment must be supplied with hot and cold potable water.

    5. A two-compartment sink will be acceptable for washing food preparation containers and utensils only where single-service (disposable) tableware is used.

  3. Single-service (i.e., disposable) tableware is not washed and reused.