Rinse in the second sink, using clean, warm water. Be sure to remove any detergent residue, to ensure that the final, sanitizing step will be effective. Sanitize your utensils in the third sink. This will yield a chlorine concentration of 200 parts per million - which should be adequate to sanitize your dishes, even if the water you're using is contaminated. Other Sanitizing Tips Make sure your dish washing water is clear, and free of sludge and sediment.
Air dry all dishes and utensils.
All persons volunteering to work in your mass feeding center should be properly oriented before they begin work. Personal hygiene for food service workers Food workers should wash their hands frequently - particularly after using the toilet, or after handling materials or equipment that may be contaminated. People with intestinal or respiratory illnesses should not be allowed to work in a food service operation. No one with cuts, burns, or other skin abrasions should be allowed to handle food. If possible, your mass feeding operation should be supervised by someone who has experience with large food service operations.