[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-495997-105":59,"doc-detail-495997-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-factbook-for-dishroom-operations","FOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS","","FOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS explains how dishroom cleanliness, sanitization, and proper procedures protect customers and employees while reducing the risk of foodborne illness. It emphasizes FDA Food Code and NSF sanitization standards, and clarifies sanitation versus sterilization. The program framework outlines dishroom procedures such as ServSafe and HACCP, and highlights the role of commercial dishwashing equipment meeting NSF Standard 3 for achieving the 5-log kill and supporting safe, enjoyable dining experiences.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-factbook-for-dishroom-operations/495997/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-factbook-for-dishroom-operations/495997.png","ImageObject",300,407,{"name":92,"@type":93},"Stanford","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"Why is food safety a priority for dishroom operations?","Question",{"text":113,"@type":114},"Foodborne illness incidents can harm individuals and damage an operation’s reputation. Dishroom practices help maintain a safe environment for customers.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What is the difference between sanitization and sterilization?",{"text":118,"@type":114},"Sanitizing reduces microorganisms to a safe level, while sterilization removes all microorganisms and is typically associated with medical settings. Ware sanitization is sufficient for common foodservice practices.",{"name":120,"@type":111,"acceptedAnswer":121},"What does the “5-log kill” mean for dishwashing equipment?",{"text":122,"@type":114},"NSF Standard 3 equipment is designed to achieve sanitization effectiveness of 5 logs, meaning a 99.999% reduction of representative disease microorganisms after cumulative heat or chemical contact.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},495997,1791018158,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":41,"preview_page_count":4},2336477552062,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","FOOD SAFETY FACTBOOK For Dishroom Operations  \nincluding Dishmachine Guidance on Food Safety  \nBUILDING CONFIDENCE IN YOUR FOOD SAFETY  \nWhether you operate a fine dining establishment or provide meals for students at a university campus, food plays a central role not only in nourishing our bodies but also bringing people together—socializing and experiencing new things. For most guests, food safety isn’t top of mind when enjoying a meal out. They’re more interested in menu options and atmosphere. But for foodservice operators, health and safety issues should be a top priority. Any incident involving a foodborne illness can not only cause personal harm, but also damage an operation’s reputation.  \nHere at Hobart, we understand cleanliness and sanitization are integral parts of food safety for every foodservice operation. It is imperative for foodservice operators to follow all health and safety guidelines and community to the public the level of cleanliness and service they can expect, in order to build trust and provide a safe environment for all customers.  \nWith that in mind, we have created this Food Safety Factbook focusing on the dishroom to help operators understand the terminology, processes, guidelines and best practices that help ensure and safe and enjoyable dining experience for all customers. Having the proper procedures in place, along with well-designed, commercial dishwashing equipment that is clean and well maintained, play an integral role in delivering an overall safe, quality dining experience.  \nA COMPLETE DISHROOM FOOD SAFETY PROGRAM CONSISTS OF THREE ESSENTIAL PARTS  \nFDA Food Code & NSF Standards  \nDishroom Procedures (ServSafe, HACCP)  \nFood Safety Technology & Equipment Design  \n2 FOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS  \nIN THIS FACTBOOK YOU'LL LEARN MORE ABOUT  \nFood Safety Standards for the Dishroom  .................. Page 4  \nMaking Ware Safe: Sanitization & the 5 Log Kill  ........... Page 4  \nYour Dishmachine & Foodborne Illnesses  ................. Page 5  \nCommon Myths about Sanitization  ....................... Page 6  \nBest Practices for the Dishroom  .......................... Page 7  \nDishwashing Options for Your Operation  .................. Page 8  \nManual Washing Risks  .................................. Page 9  \nHobart’s Food Safety Technology  .................... Pages 10–11  \nAdditional Resources  .................................. Page 12  \nFOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS 3  \nFOOD SAFETY STANDARDS FOR THE DISHROOM  \nFood safety standards for the dishroom are detailed by two complementary organizations—the Food and Drug Administration (FDA) and NSF International  .  \nThe FDA’s Food Code provides guidance on everything from proper storage procedures to the installation and operation of warewashing equipment and systems  .  \nNSF has created detailed sanitization standards for equipment to comply with the FDA food code and certifies kitchen and dishroom equipment to those standards  .  \n“COVID-19 is new, but infection control and good hygiene requirements are not,” says Paul Medeiros, managing director of NSF International’s Consulting and Technical Services  \ngroup  .“NSF has been doing this sort of public health and safety work for 75 years  .” With their decades of experience, foodservice operators can be assured that following NSF guidelines and using NSF certified equipment can help ensure a safe dining experience  .  \nMAKING WARE SAFE:  \nSANITIZATION & THE 5-LOG KILL  \nOne of the areas where the FDA and NSF have created guidelines and standards for providing clean, safe  \ndishes and food prep equipment is in sanitization  . Sanitization kills most pathogens that can lead to  \nfood-related illness  . Often, people will use the words sanitization and sterilization interchangeably, but it is important to remember these words mean two different things  . Sanitizing is defined as reducing the number of microorganisms to a safe level  . Sterilization is removing all ","cbCailGBite42G0O","https://ap.wps.com/l/cbCailGBite42G0O","pdf",3927650,12,"English","# Food Safety Standards for the Dishroom\n# Making Ware Safe: Sanitization & the 5-Log Kill\n# Understanding the 5 Log Kill\n# Your Dishmachine & Foodborne Illnesses\n# Common Myths about Sanitization\n# Best Practices for the Dishroom\n# Dishwashing Options for Your Operation\n# Manual Washing Risks\n# Hobart’s Food Safety Technology\n# Additional Resources","[{\"question\":\"Why is food safety a priority for dishroom operations?\",\"answer\":\"Foodborne illness incidents can harm individuals and damage an operation’s reputation. Dishroom practices help maintain a safe environment for customers.\"},{\"question\":\"What is the difference between sanitization and sterilization?\",\"answer\":\"Sanitizing reduces microorganisms to a safe level, while sterilization removes all microorganisms and is typically associated with medical settings. Ware sanitization is sufficient for common foodservice practices.\"},{\"question\":\"What does the “5-log kill” mean for dishwashing equipment?\",\"answer\":\"NSF Standard 3 equipment is designed to achieve sanitization effectiveness of 5 logs, meaning a 99.999% reduction of representative disease microorganisms after cumulative heat or chemical contact.\"}]","FOOD SAFETY FACTBOOK FOR DISHROOM OPERATIONS | PDF",1790925524]