Inspect the Dishwashing Machine and Dishwashing
Paragraphs 8-1 and 8-2 and chart.
After completing this lesson, you should be able to:
8-1. Identify the basic items to check when
inspecting the dishwashing area, to include: the
reason for checking the items, their importance
as possible causes of foodborne illness, and
8-2. Evaluate the conditions in a dishwashing area
described in a given situation and record any
deficiencies on the inspection checklist.
8-3. Evaluate the described dishwashing area as a
After studying the assignment, complete the exercises
at the end of this lesson. These exercises will help
you to achieve the lesson objectives.