How is warewashing done during an emergency?

The best practice during an emergency, when there is insufficient water for proper cleaning and sanitization, involves first scraping or wiping the items to remove any food debris or contaminants. This preliminary step is essential as it prevents the growth of bacteria and minimizes the risk of foodborne illness.

After this initial cleaning step, the items should be bagged and labeled to indicate that they are temporarily set aside for later cleaning and sanitizing once water becomes available. This approach ensures that items are not simply left dirty or unused, which would increase the risk of contamination and food safety violations. By bagging and labeling, it also maintains a clear queue for when the regular warewashing process can resume, ensuring a structured approach to food safety during the emergency period.

In contrast, other options such as wiping with hand sanitizer, rinsing with detergent, or leaving items as they are fail to either adequately address the need for cleanliness or pose safety risks by not promptly managing potentially hazardous items. The key takeaway is that effective and safe warewashing procedures must adapt during emergencies while still prioritizing food safety.