I work at a restaurant sometimes doing dishes. The health department
says that the dishes should be washed in hot soapy water, then rinsed in hot water, then rinsed in a cold water
solution with 1 tablespoon of bleach per 3 gal water. I’ve heard that too much bleach doesn’t serve the purpose and
hot water kills the effect of bleach. My employer insists that the rinse with bleach is to be in hot water with a
lot of bleach. Is it safe to wipe the dishes? I worked at a college where they insisted that the last rinse be with
bleach in cold water. Which is the most effective way to rinse in bleach to kill most germs?
Clorox® Regular Bleach2 is a quick and effective way for a restaurant to insure the completion of the
So to answer your specific questions: