Summary
Role-Based Operating & Compliance Procedures
Each type of commercial dishwasher (dish machine) requires slightly different staff training. Cross-training is critical—especially for inspection readiness, sick coverage, and peak volume shifts.
Undercounter Dishwasher — Staff Training Focus
Best for: Coffee shops, bars, small cafés, break rooms
What Staff Must Be Trained On
- Proper pre-scraping and light pre-rinsing
- Correct racking of:
- Glassware (even spacing, upside down)
- Cups and small wares
- Verifying:
- Wash temperature
- Rinse agent levels
- Running full cycles only
- Allowing air dry only
Common Staff Errors
- Overloading racks
- Mixing prohibited items (wood, cast iron)
- Opening mid-cycle
- Skipping rinse agent
Minimum Training Outcome
Staff should be able to:
- Confirm sanitizer method (heat vs chemical)
- Explain why towel drying is prohibited
- Demonstrate proper glass racking
Door-Type (Hood) Dishwasher — Staff Training Focus
Best for: Restaurants, schools, mid-volume kitchens
What Staff Must Be Trained On
- Heavy pre-scraping and pre-rinsing
- Proper stacking of:
- Plates
- Trays
- Sheet pans (vertical orientation)
- Checking:
- Scrap screens
- Wash arms
- Booster heater temperature (180°F final rinse)
- Opening and closing hood safely
- What to do during:
- Steam surges
- Drain backups
- Low-temp alarms
Common Staff Errors
- Bypassing pre-rinse
- Overloading racks
- Blocking wash arms
- Ignoring temperature gauges
Minimum Training Outcome
Staff should be able to:
- Read the final rinse temperature gauge
- Explain air gap and drain importance
- Identify a failed sani cycle
Conveyor Dishwasher — Staff Training Focus
Best for: Hospitals, universities, correctional facilities, large cafeterias
What Staff Must Be Trained On
- Continuous flow loading technique
- Tray spacing and alignment
- Conveyor speed control
- Chemical dosing checks
- What happens if racks back up
- End-of-day:
- Tank draining
- Wash arm removal
- Scrap tray cleaning
Common Staff Errors
- Overfeeding trays
- Letting racks collide
- Allowing chemical containers to run empty
- Ignoring end-of-shift cleaning
Minimum Training Outcome
Staff should be able to:
- Adjust conveyor speed safely
- Verify sanitizer ppm with test strips
- Clear a tray jam without damaging equipment
Flight-Type Dish Machine — Staff Training Focus
Best for: Stadiums, military dining, prisons, central commissaries
What Staff Must Be Trained On
- Zone-by-zone loading procedures
- Diverter and spray zone awareness
- Emergency stop protocols
- Lockout-tagout awareness (for supervisors)
- Preventative maintenance documentation
- Utility awareness:
- Gas boosters
- High electrical load
- High water volume
Common Staff Errors
- Misfeeding racks into flight track
- Failing to log PM checks
- Restarting after emergency stops without supervisor review
Minimum Training Outcome
Staff should be able to:
- Identify each wash zone’s purpose
- Know shutdown and restart procedures
- Escalate alarms immediately
Universal Dishwasher Training Rules (All Machine Types)
Every dishroom employee—regardless of machine type—must be trained on:
Pre-Wash Procedures
Scrape → Sort → Pre-rinse → Rack → Verify → Run → Air dry
Items Never Allowed in Any Dish Machine
- Wood
- Cast iron
- Hood filters
- Floor tools
- Mop heads
- Electrical components
Sanitizer Verification
Know:
- If the machine is high-temp or chemical
- Correct temperature or ppm range
- Where test strips are stored
Inspection Interaction Readiness
Staff must be able to answer:
- “How does this machine sanitize?”
- “What temperature does it sanitize at?”
- “What sanitizer do you use?”
- “When was it last delimed?”
Failure to answer these correctly is an automatic management control citation in many jurisdictions.
Aldevra Training Best Practice
Dish machines don’t fail inspections—untrained staff do.
