1. Use single-use disposable dishes as much as possible (e.g., plates, cups, and utensils).
  2. Commercial dishwashers generally are safe to use; if, the water reaches a final rinse temperature of at least 165°F to 180°F, as determined in local regulation.
  3. Wash kitchen-ware by hand following these instructions:
    • Wash the dishes with hot water in the 1st basin of the 3-compartment sink.
    • Rinse the dishes in the 2nd basin of the 3-compartment sink.
    • Create a 100-ppm free chlorine solution in the 3rd basin of the 3-compartment sink. Add approximately 1 teaspoon of unscented, household bleach for each gallon of water. The bleach label should say that it contains 8.25% of sodium hypochlorite. Be sure to use approved test strips for chlorine to determine if the chlorine is at 100 ppm.
    • Soak the rinsed dishes in the sanitizer water for at least 1 minute.
    • Let the dishes air-dry completely before using them again.