A wikiHow on how to sanitize dishes in your sink.

1. SUMMARY
Let’s face it… E. coli Happens! As a food safety specialist, I can fully attest to the
importance of proper sanitization. Sanitizing dishes at home helps to ensure harmful
pathogens are reduced to a safe level so you and your family can eat without worry.
So, whether it is traces of E. coli left behind by raw ground beef, salmonella from raw
chicken, or just a plain old cold germs during flu season, sanitizing stops PATHogens
in their PATH!
PROPERLY SANITIZING
DISHES IN YOUR
KITCHEN

2. Things you’ll need…
• Scour pad
• 1 X SteramineQuaternary Sanitizing
Tablets
• Dish soap
• Dish soaking pan
• Thermometer
• Measuring cup or an empty gallon of
water
• Dish drying rack

3. 1
Visually inspect the dirty dishes, if there is any physical food debris scrape it off and into the
trash can, then place the dishes in the sink.

4. 2
Run the water and use your thermometer to ensure the temperature is between 110-120oF.
110-120oF

5. 3
Pour in enough dish soap so the water becomes sudsy.
Dish Soap

6. 4
Soak the dishes in the hot, soapy water for a minute or two and use the scour pad to scrub
and clean the dishes, using the soapy hot water.
Scour Pad

7. 5
Drain the sink.

8. 6
Rinse the dishes with hot water (utilizing the thermometer again to ensure it’s between 110-
120oF).

9. 7
Open the Steramine Sanitizing Tablets and drop one in the dish soaking pan (use 2 for a
stronger ppm if your dishes had raw products on them such as chicken).
1 X Steramine
Quaternary
Sanitizing
Tablets
Dish Soaking Pan

10. 8
Using the measuring cup or one empty gallon of water, pour a gallon of hot water (utilize the
thermometer to ensure the water is 75-100oF) into the dish soaking pan.

11. 9
Wait until the tablet or tablets completely dissolve and place the clean dishes into the
sanitizer water, ensuring they are completely submerged and let them soak for at least one
minute.

12. 10
Take the dishes out and place them onto the dish drying rack to air dry.
Dish Drying Rack

13. 11
Let the cleanliness and sanitization MESMORIZE you!

14. Tips…
• Do not place more than 1-2 sanitizer tablets per gallon
of water as the parts per million (ppm) is designed to be
between 200-400 (anything higher could be unsafe).
• Prior to handling dishes that have been sanitized and
dried in the drying rack, ensure your hands have been
vigorously washed for at least 20 seconds in hot water
that is 100oF to avoid recontamination.
• The sanitizer tablets can also be utilized for sanitizing
your sink. After cleaning the sink of debris and soil with
dish soap and a scour pad, let the sanitizer soak in the
sink for at least a minute.