3 Compartment Sink Procedure

Not only is food safety on the line but customers will also notice if dishes utensils or glasses still have food particles on them.

3 compartment sink procedure.

The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f. 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. 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 three compartment sink is as it sounds three compartments set up side by side. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. Learn how to use a three compartment sink to wash rinse sanitize and dry dishes. Older food service establishments may only have two.

Use the sink in the following manner. 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 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. 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.

Use according to manufacturer s directions and the texas food establishment rules. When your cookware is perfectly clean you create a more sanitary restaurant overall. Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use. For more information and resources on food safety visit.

There are 5 steps for cleaning and sanitizing in a 3 compartment sink. 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. Do not wash utensils and prep food in sinks at the same time.