Properly washing dishes is a significant component of health and safety in the food industry. That’s why all dishwashers will generally need to obtain a food handler card. One thing you’ll learn in your course is how to correctly sanitize dishes - both with and without a sanitizing solution.
Using Dishwashing Sanitizers
Many commercial kitchens choose to use dishwashing sanitizers for proper disinfecting. The three main types of sanitizers that you’re likely to encounter are chlorine, quaternary ammonium, and iodine solution. Regardless of the type of sanitizer, you’ll be responsible for ensuring that you use the proper concentration every time. Be sure to understand and allow manufacturer recommendations, and use clean testing strips each time you fill up a sink with sanitizer.
Sanitizing Without a Sanitizing Solution

You may find yourself in a work environment that elects to use hot water instead of a sanitizing solution. This is acceptable as long as specific guidelines are followed. For example, if using a 3-compartment sink, the water needs to be at least 170 degrees Fahrenheit, and when using a machine, the water needs to be between 180-195 degrees Fahrenheit.

Learn more about proper sanitizing techniques in your ANSI-accredited course.
Our food handler program is ANSI National Accreditation Board (ANAB) accredited to ensure you get the highest quality training.
Simply register with an email address, purchase your course, and complete it. All of our courses are structured in an easy to follow format.
Purchasing Food Handler courses for your employees? We offer discounts starting with purchases of just 5 courses.

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