Mercy Services
Safe Work Practice
Work Health Safety: Safe Work Practice: Food & Catering
Dishwasher (commercial)
Risks
Risk rating
Likelihood: E
Consequence: 1
Rating = HIGH
Electrocution
Likelihood: D
Consequence: 2
Rating = MODERATE
Manual handling injury
from inappropriate actions
Likelihood C
Consequence 4
Rating = MODERATE
Likelihood D
Consequence 4
Rating = LOW
Burns from hot water/steam
or dishes
Food contamination
Equipment required:.
Mercy Services equipment
Commercial dishwasher
Risk Controls
 Ensure hands are dry when touching
electrical equipment/switches
 Staff competent in manual handling and
comply with Standard Operating
Practice (SOP) 1: Manual Handling.
 Bend knees to reach low items.
 Use trolley for trays and gloves to
remove trays and lids.
 Let dishes sit for 30 seconds before
unloading (cutlery will be hot at end of
cycle
 Check water is clean enough.
 Check detergent receptacle is full
 Check dishwasher water is hot enough
Others equipment
Worker to wear footwear that is fully enclosed,
slip resistant sole, water repellent/resistant and
provides adequate support.
Personal Protective Equipment required:
Gloves, PVC apron
Activity
1. Prepare
dishwashing
machine
a.
b.
c.
d.
2. Prepare items
a.
Worker behaviour
Open Dishwasher door and place
plugs/filters in proper position.
Switch machine on to Fill Machine
with water. - squat - bend knees. Press
start up button on to FILL position.
When machine is full set to appropriate
cycle time (90 Seconds) - squat - bend
knees. Turn button clockwise to 90
second time setting.
Check detergent receptacle is full Hose must be connected to drum.
Detergent bottles to have chemical in
them. Follow appropriate steps if
chemical is empty.
Scrape crockery to remove waste
deposit.
Client/other’s behaviour
Clients to:
stay away from kitchen and
cleanup area
M:\Management\Policies and Procedures\G - Work Health and Safety\Safe Work Practices\Food & Catering\SWP-Dishwasher(commercial).docx
Approved and ratified: 07 June 2017
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Mercy Services
Activity
3. Prepare heavily
stained items
4. Wash items
5. After wash
6. Follow-up
Safe Work Practice
Worker behaviour
b. Place crockery in dishwasher trays.
Hose scraps/detergent off with spray
hose.
c. Stack crockery into baskets and place
on edges
d. Stand cups, bowls and glasses upside
down - tilt to face jet.
a. Crockery/Cutlery to be soaked in
approved Chemical once a month as per
cleaning roster or if needed before.
a. Place basket into machine.
b. Close lid and machine starts
automatically
a. Retrieve items from dishwasher - wait
for cycle to finish. Lights will be on
When cycle is finished
b. Let dishes sit for 30 seconds before
unloading (cutlery will be hot at end of
cycle). Place clean dishes on trolley
provided ensuring that clean dishes are
not near dirty ones to cross
contaminate.
c. Check water is clean enough and
change when dirty or at end of shift.
d. Cleaning dishwasher at the end of each
shift - Turn cycle setting to off position.
When water has cooled down take out
grates and remove any food scraps. Pull
plug to empty out water. Take out filter
and remove any food scraps with water
hose. Place all filters/plugs/grates in
dishwasher tray and leave in
dishwasher. Dishwasher door to be left
open after cleaned.
a. Document any incident and report it to
your Coordinator immediately
Client/other’s behaviour
As at 07/06/17 this Safe Work Practice is authorised for use in:
Service
Position
Day Centre/ Centre Based Meals
Food Safety Officer/Cook and experienced kitchen volunteers
Residential Aged Care
Cook, kitchen hand and Assistant in Nursing
Date for review of safe work practice:
June 2020 (or if injury or changes require)
M:\Management\Policies and Procedures\G - Work Health and Safety\Safe Work Practices\Food & Catering\SWP-Dishwasher(commercial).docx
Approved and ratified: 07 June 2017
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Mercy Services
Safe Work Practice
COMPETENCY ASSESSMENT
Dishwasher (commercial)
Employee ________________________________________________
Assessor
_______________________________
Date __________________
Desired Outcome:
For staff/volunteer to clean items using a commercial dishwasher without causing harm or distress
Knowledge required:
-
Performance Criteria
Competence
demonstrated
Comment
Prepare dishwashing machine
a. Open Dishwasher door and place plugs/filters in
proper position.
b. Switch machine on to Fill Machine with water.
- squat - bend knees. Press start up button on to
FILL position.
c. When machine is full set to appropriate cycle
time ( 90 Seconds) - squat - bend knees. Turn
button clockwise to 90 second time setting.
d. Check detergent receptacle is full - Hose must
be connected to drum. Detergent bottles to have
chemical in them. Follow appropriate steps if
chemical is empty.
Prepare items
a. Scrape crockery to remove waste deposit.
b. Place crockery in dishwasher trays. Hose
scraps/detergent off with spray hose.
c. Stack crockery into baskets and place on edges
d. Stand cups, bowls and glasses upside down - tilt
to face jet.
Prepare heavily stained items
a. Crockery/Cutlery to be soaked in approved
Chemical once a month as per cleaning roster or
if needed before.
Wash items
a. Place basket into machine.
b. Close lid and machine starts automatically
M:\Management\Policies and Procedures\G - Work Health and Safety\Safe Work Practices\Food & Catering\SWP-Dishwasher(commercial).docx
Approved and ratified: 07 June 2017
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Mercy Services
Safe Work Practice
After wash
a. Retrieve items from dishwasher - wait for cycle
to finish. Lights will be on When cycle is
finished
b. Let dishes sit for 30 seconds before unloading
(cutlery will be hot at end of cycle). Place clean
dishes on trolley provided ensuring that clean
dishes are not near dirty ones to cross
contaminate.
c. Check water is clean enough and change when
dirty or at end of shift.
d. Cleaning dishwasher at the end of each shift Turn cycle setting to off position. When water
has cooled down take out grates and remove
any food scraps. Pull plug to empty out water.
Take out filter and remove any food scraps with
water hose. Place all filters/plugs/grates in
dishwasher tray and leave in dishwasher.
Dishwasher door to be left open after cleaned.
Follow-up
a. Document the incident and report it to your
Coordinator immediately
Is the worker assessed as being competent?
YES
NO
Any required follow up action/training: ______________________________________________
______________________________________________________________________________
Signature of employee………………………………………………….. Date……………………..
Signature of assessor ………………………………………………….. Date……………………..
M:\Management\Policies and Procedures\G - Work Health and Safety\Safe Work Practices\Food & Catering\SWP-Dishwasher(commercial).docx
Approved and ratified: 07 June 2017
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