3 Compartment Sink Procedure

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3 compartment sink procedure.

Do not wash utensils and prep food in sinks at the same time. 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. Use the sink in the following manner. When your cookware is perfectly clean you create a more sanitary restaurant overall.

A 3 compartment sink is useful for cleaning large stock pots and sheet pans that are too bulky for your dishwashing machine. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. In the 2nd compartment rinse with hot clean water. 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.

There are 5 steps for cleaning and sanitizing in a 3 compartment sink. The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f. Do not wash mops and or hands in the three compartment sink. 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.

Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use. A three compartment sink is as it sounds three compartments set up side by side. Use according to manufacturer s directions and the texas food establishment rules. 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.

Older food service establishments may only have two. Learn how to use a three compartment sink to wash rinse sanitize and dry dishes. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink.