3 Compartment Sink Procedure

Three compartment sink operation the two steps in the three compartment sink procedure that use chemicals are the washing and sanitizing steps although rare today sanitizing can also be done by heat alone.

3 compartment sink procedure.

Rinse sink compartment 2 the second step of the 3 compartment sink procedure is rinsing so the wareware should be transferred to the second rinsing compartment. In the 2nd compartment rinse with hot clean water. A three compartment sink is as it sounds three compartments set up side by side. Older food service establishments may only have two.

Your customers are expecting spotless plates and flatware so be sure to wash them in a 3 step cleaning system to provide the best service possible. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink. Use the sink in the following manner. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer.

Do not wash utensils and prep food in sinks at the same time. A three compartment sink ensures that each step in the process is met but of course the dishwasher still needs to pay attention to procedure. Do not wash mops and or hands in the three compartment sink. For more information and resources on food safety visit.

Clean sanitize in a three compartment sink before you clean and sanitize items in a three compartment sink make sure that you clean and sanitize each sink and drainboard. A 3 compartment sink is useful for cleaning large stock pots and sheet pans that are too bulky for your dishwashing machine. Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip. The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f.

Not only is food safety on the line but customers will also notice if dishes utensils or glasses still have food particles on them. Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use. When your cookware is perfectly clean you create a more sanitary restaurant overall.