Training purposes on Kitchen safety for new employee.

1. Kitchen safety
Dishwashing
Created By Man Kwan Ng ONLY

2. Proper chemical use
• In Las Vegas, every restaurant requires a “three compartment sink” by
the NHD (Nevada Health District).
• Chemical for dish washing contain Chlorine/Quat.
• Centers for Disease Control and Prevention (CDC) proved that Chlorine can be
use in drinking water and swimming pool water to kill harmful bacteria.
• It is also as used as part of the sanitation process for industrial waste and
sewage.

3. Three Compartment Sink
• The 3 compartment sink method is a
system for washing, rinsing, and
sanitizing dishes required by the health
district.
• The “minimum” temperature for the
“first” compartment should holds 95
Fahrenheit degree with soapy water
• For the sanitation compartment, 75
Fahrenheit degree are required.

4. Conveyor Dishwasher
• Mechanical dishwasher are
recommended for each hotel restaurant.
• Due to the condition of heavy duties
• and the quality of dishes, every serving
plates, bowl, and even tableware will be put
in the so called, Conveyor Dishwasher.
• Note: this is not required for any individual restaurant.

5. Citation Page
• C. (2013, April 10). Emergency Preparedness and Response. Retrieved October 29, 2018, from
https://emergency.cdc.gov/agent/chlorine/basics/facts.asp
• W. (2018). Three Compartment Sink Sign NHE-15604 Food Prep / Kitchen Safety. Retrieved
October 29, 2018, from https://www.compliancesigns.com/NHE-15604.shtml
• E. (2016). [Hot Item] Heavy Duty Commercial Dishwasher for Hotel Restaurant Equipment.
Retrieved October 29, 2018, from https://ecolco.en.made-in-
china.com/product/vKRxlFLHSdcO/China-Heavy-Duty-Commercial-Dishwasher-for-Hotel-
Restaurant-Equipment.html