When Cleaning And Sanitizing Equipment In A Three Compartment Sink

Supplied with cold water and hot water at least 110 f that reaches all three compartments.

When cleaning and sanitizing equipment in a three compartment sink.

Wash items in the first sink. B washing items in detergent. This 3 sink system is essential when cleaning multiple dishes as it helps you to do it more quickly and efficiently. Each sink is designated for a specific washing task which is for pre rinse or soaking washing and sanitizing.

Pre wash wash in. Wash rinse sanitize. A 3 compartment sink also allows you to perform the 3 sink system of cleaning which comprises washing sanitizing and drying. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer.

However since guidelines include the prewashing step and the step where we lay the dishes aside to air dry as well it is safe to say that the 3 compartment sink procedure actually has 5 steps it total. It can either have a single drainboard or dual drainboards and have different bowl widths. Rinse the equipment with clean water 6. Allow the surfaces to air dry.

Use the sink in the following manner. C mix 2 teaspoons of chlorine bleach to 3 cups of water. The first step in cleaning and sanitizing items in a three compartment sink is a air drying items. Clean scrape or soak items as necessary before washing.

Rinse scrape or soak items before washing them 2. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink. Cleaning sanitizing equipment cleaning sanitizing equipment page 2 three compartment sink shall be provided and used as follows. C immersing items in sanitizer.

Stack dirty dishes on the drain board nearest the sink used for washing. As mentioned before manual warewashing must be done in a 3 compartment sink the correct order to follow is. 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. D rinsing scraping or soaking items.

Let s take a closer look at this system and what exactly it entails. In the 2nd compartment rinse with hot clean water. Therefore the chlorine bleach concentration should be 200 ppm. B use a chlorine bleach sanitizing solution that is double the strength of that used when sanitizing in the sink.

For more information and resources on food safety visit. Sanitize the equipment surfaces 7. A 3 compartment kitchen sink is a large complimentary piece of equipment that most commercial kitchens use. Large enough to immerse most equipment and utensils.