We use the term “warewashing” to describe the act of collecting and washing any kitchenware used during the preparation, serving, or storing food. This refers to things such as pots, pans, cutlery, flatware, glasses, kitchenware, serving pans, and trays.
The process includes collecting the dirty items at a particular location, prepping them by scraping excess debris off before washing and rinsing them. An important step in the process is sanitization, which occurs after washing. Once sanitized, the items are dried and placed back in service to use again.
The difference between cleaning and sanitizing is vast but often co-mingled or misused.
Cleaning removes food and other debris from the surface of an item. Sanitization reduces and kills microorganisms and germs on the cleaned surface to safe and non-dangerous levels. In a commercial establishment, this is critical to the success of the business.
This process affects everyone preparing or consuming food anywhere. Even when buying packaged food at the store, someone somewhere prepared it and dirtied some kitchenware to do so.
Each time you go to a restaurant and order something to eat, it is prepared and then served on a plate or bowl. Additionally, you use some type of utensil such as a fork or spoon. After finishing eating, someone then collects the dirty dishes to clean, sanitize, dry, and use again.
The same process happens when you go to a bar and order a drink. Bars usually stock and store their glassware directly at the bar. Some bars wash and sanitize their glassware at the bar, while others send it to a central area.
Warewashing accounts for approximately 15 percent of any food service’s operating costs. Therefore, the Department of Energy (DOE) lists foodservice businesses as the most energy intensive consumers in the entire commercial sector.
Actual Definitions of Warewashing
Warewashing is a food code term meaning the cleaning and sanitizing of utensils and food-contact surfaces of equipment. These definitions are a little dry for most people and do not tell the full story.
Answers.com definition:
“The definition of ware washing is the cleaning and sanitizing of pots and pans. It is cleaning and sanitizing dishes, utensils, bowls, and other kitchen items that come in contact with food products.”
Gamut Online:
“Warewashing” means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.
Is it “Warewashing” or “Ware Washing?”
“Warewashing” and “ware washing” are interchangeable, and you will see both in use. It seems the single word form takes precedence in most industry cases describing the discipline, category, and equipment. On the other hand, the two-word form refers to the verb use and description. Not always, though. Unfortunately, there is no consistency.
However, at Sani-Servant, we stick with “warewashing” to serve both purposes.
Learn more about warewashing:
Now that you know what warewashing is, check out our other blogs to learn even more.
5 Key Principles for All Warewashing Systems
There are five time-tested fundamental principles in use in most systems regardless of brand and type.
Different Types of Warewashing
There are several different types of warewashing, from manual to machine. What is the best system for your business’ warewashing needs?
Contact Sani-Servant
At Sani-Servant, we have been in the restaurant industry for over 25 years working on both sides of business. We offer an understanding of what is important and exceptional customer service. Let us help you make educated decisions about your warewashing needs.
Phone: 844-SANI-SRV (844-726-4778)
Email: etucker@sani-servant.com