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NC Cabarrus Health Alliance Manual Warewashing Verification Log 2013-2025 free printable template

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Manual Ware washing Verification Log Month: Date Meal B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B L D B Corrective Action L
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How to fill out verification log form

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How to fill out NC Cabarrus Health Alliance Manual Warewashing Verification

01
Gather all necessary documents and materials related to the manual warewashing process.
02
Review the NC Cabarrus Health Alliance guidelines and requirements for manual warewashing.
03
Fill out the verification form accurately, ensuring each section is completed as per the guidelines.
04
Document all steps involved in the manual warewashing process, including the number of sinks, water temperature, and sanitizing methods used.
05
Include signatures of the responsible staff members who oversee the manual warewashing operation.
06
Submit the completed verification form and any required attachments to the NC Cabarrus Health Alliance office.

Who needs NC Cabarrus Health Alliance Manual Warewashing Verification?

01
Food service establishments that utilize manual warewashing methods to clean their dishes and utensils.
02
Businesses seeking to comply with health regulations and standards set forth by the NC Cabarrus Health Alliance.
03
Any facility that requires verification of its manual warewashing practices for health inspections.
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Wash, rinse and sanitize are the three essential steps of effective manual warewashing. You'll need a THREE-BASIN SINK (each basin deep and wide enough to fit your largest pots and pans), a clean– and hot– water supply, and adequate drainage for wastewater.
This means removing significant food residue and food particles from dishware to prepare them for the cleaning or wash step. Cleaning is the process of removing food and other types of visible filth from surfaces such as countertops, dishware, glasses, and equipment.
Wash, rinse and sanitize are the three essential steps of effective manual warewashing. You'll need a THREE-BASIN SINK (each basin deep and wide enough to fit your largest pots and pans), a clean– and hot– water supply, and adequate drainage for wastewater.
During hot water sanitization, the wares must be submerged for a minimum of 30 seconds ing to the EPA. However, some states may require the wares to remain in the hot water for as long as 2 minutes.
1. Verify that the warewashing machine is functioning properly. 2. Check the Chemical Dish Machine Monitoring Form to ensure that temperatures, sanitizer concentration, and water pressure meet standards and that are recorded daily.
Machine Ware-washing Check the machine for cleanliness at least once a day. Make sure all detergent and sanitizer dispensers are properly filled. Scrape, rinse, or soak items before loading them into the machine. Load racks correctly and use racks designed for the items being washed.

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NC Cabarrus Health Alliance Manual Warewashing Verification is a procedure to ensure that manual warewashing processes meet health and safety standards to prevent contamination and ensure proper sanitation of food service equipment.
Facilities that provide food service and use manual warewashing methods are required to file NC Cabarrus Health Alliance Manual Warewashing Verification to demonstrate compliance with health regulations.
To fill out NC Cabarrus Health Alliance Manual Warewashing Verification, complete the required sections with information about the warewashing process, track the temperatures of the sanitizing solutions used, and document any observations or discrepancies.
The purpose of NC Cabarrus Health Alliance Manual Warewashing Verification is to ensure that manual cleaning and sanitizing of utensils and equipment are performed correctly to protect public health.
Information reported on NC Cabarrus Health Alliance Manual Warewashing Verification includes the type of warewashing method used, the temperature of the sanitizing solution, time of verification, and any corrective actions taken during the process.
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