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Dishwashing, washing the dishes, doing the dishes, or (in Great Britain) washing up, is the process of cleaning cooking utensils, dishes, cutlery and other food-soiled items to promote hygiene and health by preventing foodborne illness. [1] This is either achieved by hand in a sink or tub using dishwashing detergent, or by using a dishwasher, and may take place in a kitchen, utility room, scullery or elsewhere.
Dish washing is usually done using an implement for the washer to wield, unless done using an automated dishwasher. Commonly used implements include cloths, sponges, brushes or even steel wool. As fingernails are often more effective than soft implements like cloths at dislodging hard particles, washing simply with the hands is also done and can be effective as well. Dishwashing detergent is also generally used, but bar soap can be used acceptably, as well. Rubber gloves are often worn when washing dishes by people who are sensitive to hot water or dish-washing liquids, those who do not want to touch the old food particles, or those who do not wish to get as wet. According to dermatologists, the use of protective gloves is highly recommended whenever working with water and cleaning products, since some chemicals may damage the skin, or allergies may develop in some individuals. Many people also wear aprons.
There is also variation in the temperature and state of water. Some people prefer cold water or hot water, and some people prefer running water or standing water.
Where dishes are to be shared among many, such as in restaurants, sanitization is necessary and desirable in order to prevent spread of microorganisms. Most restaurants have three-compartment sinks (depending on country or state regulations) and use the three-sink system (washing, rinsing and sanitizing of dirty dishes) with the first compartment containing a combination of warm water and soap or detergent. Water within the first compartment often needs to be between 95 and 120 degrees Fahrenheit (35 and 49 °C) (according to applicable health codes). [2]
Most institutions have a dish-washing machine which sanitizes dishes by a final rinse in either very hot water or a chemical sanitizing solution such as dilute bleach solution (50-100 parts per million chlorine; about 2 ml of 5% bleach per litre of water, approximately one capful of bleach per gallon water). Dishes are placed on large trays and fed onto rollers through the machine. Dishwashers typically exceed 145 °F (63 °C) and kill all germs, while hand-washing reaches temperatures of at most 104 °F (40 °C). [3]
While not environmentally friendly, the use of bleach is critical to sanitation when large groups are involved: it evaporates completely, it is cheap, and it kills most germs. Cabinets, refrigerators, countertops, and anything else touched by people in a large group setting should be periodically wiped or sprayed with a dilute bleach solution after being washed with soapy water and rinsed in clean water.
However, bleach is less effective in the presence of organic debris, so a small amount of food residue can be enough to permit survival of, e.g., Salmonella bacteria. Scrubbing followed by soaking in bleach is effective at reducing Salmonella contamination, but even this method does not eliminate Salmonella bacteria. [4]
In hand-washing, plastic brushes with nylon bristles are preferred to washcloths or sponges, which can spread microorganisms. [5] Use of soap or sanitizer is mandatory in washing by hand in public food facilities. [6]
In the UK, hand-washing often excludes rinsing after washing and sometimes prefers air-drying to using a towel; in the US rinsing is typical, as is drying with a towel. The UK method of drying apparently reduces smudges and bacteria, while the US method is faster. In the UK, comedy actor Ben Rufus Green even streams live washing up on his Twitch channel on Sunday mornings. [7]
Traditionally, dishwashing is done by scrubbing the utensils with wet fabric dipped in scrub ash to scrub away the dirt. The utensils are then rinsed in clean water and hung to drip dry. Scrub ash (kharani) is specially made by burning wood for dishwashing. This is a common practice in villages of Asian developing countries like Nepal, Indonesia, and India.
A dishwasher is a machine for cleaning dishware and cutlery automatically. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures used for delicate items. [8]
A mix of water and dishwasher detergent is pumped to one or more rotating spray arms, blasting the dishes with the cleaning mixture. The mixture is recirculated to save water and energy. Often there is a pre-rinse, which may or may not include detergent, and the water is then drained. This is followed by the main wash with fresh water and detergent. Once the wash is finished, the water is drained, more hot water enters the tub by means of an electro-mechanical solenoid valve, and the rinse cycle(s) begin. After rinsing finishes the water is drained again, the dishes are dried using one of several drying methods. Typically a rinse-aid, a chemical to reduce surface tension of the water, is used to reduce water spots from hard water or other reasons. [9]
In addition to domestic units, industrial dishwashers are available for use in commercial establishments such as hotels and restaurants, where many dishes must be cleaned. Washing is conducted with temperatures of 65–71 °C (149–160 °F) and sanitation is achieved by either the use of a booster heater that will provide an 82 °C (180 °F) "final rinse" temperature or through the use of a chemical sanitizer.
A dishwasher is a machine that is used to clean dishware, cookware, and cutlery automatically. Unlike manual dishwashing, which relies on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C, at the dishes, with lower temperatures of water used for delicate items.
Laundry is the washing of clothing and other textiles, and, more broadly, their drying and ironing as well. Laundry has been part of history since humans began to wear clothes, so the methods by which different cultures have dealt with this universal human need are of interest to several branches of scholarship.
A washing machine is a machine designed to launder clothing. The term is mostly applied to machines that use water. Other ways of doing laundry include dry cleaning and ultrasonic cleaning.
Washing is a method of cleaning, usually with water and soap or detergent. Regularly washing and then rinsing both body and clothing is an essential part of good hygiene and health.
Hand washing, also known as hand hygiene, is the act of cleaning one's hands with soap or handwash and water to remove viruses/bacteria/microorganisms, dirt, grease, and other harmful or unwanted substances stuck to the hands. Drying of the washed hands is part of the process as wet and moist hands are more easily recontaminated. If soap and water are unavailable, hand sanitizer that is at least 60% (v/v) alcohol in water can be used as long as hands are not visibly excessively dirty or greasy. Hand hygiene is central to preventing the spread of infectious diseases in home and everyday life settings.
Joy is an American brand of dishwashing liquid detergent owned by JoySuds, LLC. The brand was introduced in the United States in 1949 by Procter & Gamble. In 2019, Procter & Gamble sold the rights to the Joy brand for the Americas to JoySuds, LLC.
Josephine Cochran was an American inventor who invented the first successful hand-powered dishwasher, which she designed and then constructed with the assistance of mechanic George Butters, who became one of her first employees.
Dishwashing liquid, also known as dishwashing soap, dish detergent, or dish soap, is a detergent used in dishwashing. Dishwashing detergent for dishwashers comes in various forms such as cartridges, gels, liquids, packs, powder, and tablets. It is usually a highly-foamy mixture of surfactants with low skin irritation that consumers primarily use for washing glasses, plates, cutlery, and cooking utensils. In addition to its primary use, dishwashing liquid is also used for various informal applications, like creating bubbles, clothes washing, and cleaning off wildlife affected by oil spills.
Carpet cleaning is performed to remove stains, dirt, debris, and allergens from carpets. Common methods include hot water extraction, dry-cleaning, and vacuuming.
Pot washing is the process of cleaning low to heavily baked-on items off of restaurant kitchen food equipment, including pots, pans, trays, tubs and more.
Cleaning agents or hard-surface cleaners are substances used to remove dirt, including dust, stains, foul odors, and clutter on surfaces. Purposes of cleaning agents include health, beauty, removing offensive odors, and avoiding the spread of dirt and contaminants to oneself and others. Some cleaning agents can kill bacteria and clean at the same time. Others, called degreasers, contain organic solvents to help dissolve oils and fats.
A parts washer is a piece of equipment used to remove contaminants or debris, such as dirt, grime, carbon, oil, grease, metal chips, cutting fluids, mold release agents, ink, paint, and corrosion from workpieces. Parts washers are used in new manufacturing and remanufacturing processes; they are designed to clean, degrease and dry bulk loads of small or large parts in preparation for assembly, inspection, surface treatment, packaging and distribution. Parts washers may be as simple as the manual "sink-on-a-drum" common to many auto repair shops, or they may be very complex, multi-stage units with pass-through parts handling systems. Parts washers are essential in maintenance, repair and remanufacturing operations as well, from cleaning fasteners, nuts, bolts and screws to diesel engine blocks and related parts, rail bearings, wind turbine gears boxes and automotive assemblies.
Dishwasher detergent is a detergent made for washing dishes in a dishwasher. Dishwasher detergent is different from dishwashing liquid made to wash dishes by hand.
A dishwasher is a person who washes and dries dishware, cookware, and cutlery, often in a "back of house" restaurant or institutional setting. In the United Kingdom, this role is also referred to as kitchen porter, however in this case the role will often include additional cleaning and light food preparation duties.
Phosphates in detergent refers to the use of phosphates as an ingredient in a detergent product. The advantage of using phosphates in a consumer laundry detergent or dishwashing detergent is that they make detergents more efficient by chelating calcium and magnesium ions. The disadvantage of using phosphates is that they remain in wastewater and eventually make their way to a natural body of water. While phosphates are low toxicity, they instead cause nutrient pollution and feed the algae. This leads to eutrophication and harmful algal bloom.
Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Infant food safety is the identification of risky food handling practices and the prevention of illness in infants. Foodborne illness is a serious health issue, especially for babies and children. Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off foodborne bacterial infections. In fact, 800,000 illnesses affect children under the age of 10 in the U.S. each year. Therefore, extra care should be taken when handling and preparing their food.
Fabric treatments are processes that make fabric softer, or water resistant, or enhance dye penetration after they are woven. Fabric treatments get applied when the textile itself cannot add other properties. Treatments include, scrim, foam lamination, fabric protector or stain repellent, anti microbial and flame retardant.
Diving equipment may be exposed to contamination in use and when this happens it must be decontaminated. This is a particular issue for hazmat diving, but incidental contamination can occur in other environments. Personal diving equipment shared by more than one user requires disinfection before use. Shared use is common for expensive commercial diving equipment, and for rental recreational equipment, and some items such as demand valves, masks, helmets and snorkels which are worn over the face or held in the mouth are possible vectors for infection by a variety of pathogens. Diving suits are also likely to be contaminated, but less likely to transmit infection directly.
