This course will equip hospitality and food service professionals with essential skills for safe and efficient dishwashing. Participants will learn key hygiene practices, including cleaning, sanitizing, proper handwashing techniques, waste disposal methods, and the differences between handwashing and dishwashers. The course also covers the safe use of commercial dishwashing machines, temperature checks, and handling potential heat hazards. By the end of this course, participants will be confident in their ability to maintain hygiene standards, handle dishwashing efficiently, and work safely in any commercial kitchen setting. (Last updated: January 2025)
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The full course includes
- Hygiene Best Practices
- Waste Disposal Unit Safety
- Effectively Using Dishwashers
- Working with Chemicals
- Final Assessment
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