Your Mother Wasn’t Wrong: You Really Do Need to Wash Your Produce
In the food service industry, clean and sanitized dishware is not optional — it’s essential for food safety, regulatory compliance, and customer confidence. While automatic dish machines are common, many operations still rely on manual (3-compartment sink) dishwashing systems for pots, pans, utensils, and glassware. Using the right products — and following the correct process — ensures consistent, safe results every time. Below is a professional guide based on Stearns Packaging Corporation’s recommended 5-Step Hand Dishwashing System.
