Clean and also sanitary tableware is as standard to restaurants as a food selection. When used effectively, three compartment sinks help restaurants stay up to health code standards. However, you need to train your staff to follow all the actions in the three sink method. Noncompliance with three compartment sink rules deserve to lead to food-borne illnesses, hefty fines, and, at worst, restaurant closures. To aid proccasion these damaging results, we’ve developed a guide explaining just how to use your 3 compartment sink properly.

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3 Sink Method

The three sink approach is the hands-on procedure for cleaning and also sanitizing dishes in commercial settings. Rather than offering added workspace to perdevelop the exact same function, the three compartments enable kitchen staff to wash, rinse, and sanitize dishes. Each action has actually its own set of rules and demands.

The three sink method predays commercial dishwashers and is a reliable, FDA-apconfirmed method to clean commercial dishware, cookware, and kitchen tools. Because not all utensils and cookware items are dishwasher safe, and also many kind of big pots won"t fit in dishwashers, 3 compartment sinks reprimary crucial to foodcompany establishments.

Important: Never use your three compartment sink for anything other than cleaning, rinsing, and sanitizing dishes. Do not permit hand also washing or the dumping of mop water in your three compartment sink.

3 Compartment Sink Order

The FDA calls for commercial foodorganization establishments to both clean and sanitize their dishes in their hands-on washing process. Three compartment sinks have a logical order to assist you correctly clean and also sanitize dishes. While those that misunderstand also the terms use them interchangeably, cleaning and sanitizing describe two sepaprice functions. Cleaning is the act of removing surchallenge debris, and sanitizing is the act of utilizing a chemical agent or hot water to kill invisible bacteria. Label each sink to aid staff remember the FDA forced three compartment sink order.

Sink 1 = WashSink 2 = RinseSink 3 = Sanitize

Three Compartment Sink Steps

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While tright here are just three sinks, tright here are five important steps you have to complete once making use of your 3 compartment sink. We’ve outlined the 5 steps in the hand-operated commercial dishwashing approach below so you have the right to adright here to the FDA’s three compartment sink rules.

Scrape leftover food off the dishes.Use the first sink to scrub the dishes in soapy, warm water (minimum temperature of 110 levels Fahrenheit required).Use the second sink to rinse the dishes in clean, heat water (minimum temperature of 110 levels Fahrenheit).Use the 3rd sink to soak the dishes in a chemical sanitizing solution. Refer to the directions gave by your preferred sanitizer to determine how lengthy the dishes have to remain sublinked. Alternately, you have the right to usage warm water at 171 levels Fahrenheit or hotter instead of sanitizing chemicals. If you choose to sanitize in hot water, leave the dishes sitting in the scalding water for a minimum of 30 seconds.Always air-dry the dishes. Otherwise, you risk recontamicountry.

Important: Rearea the water whenever before it shows up dirty.

Water Temperature in a Three Compartment Sink

The required water temperature in a three compartment sink counts on the sink you’re filling. The water in the first and also second sink needs to be a minimum of 110 degrees Fahrenheit to accomplish the FDA needs. If you setup to use water in your third sanitizing sink, the water must be 171 degrees Fahrenheit or hotter. Check through your neighborhood wellness guidelines to make certain you’re adhering to regional requirements.

Important: Use a thermometer to check the water temperature.

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What Sanitizer Is Commonly Used in the Three Sink System?

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The a lot of commonly provided sanitizer in the three sink system is chlorine bleach bereason it’s the cheapest option. You have the right to purchase continuous bleach, dilute it to 50 or 100ppm, and also use it in your three compartment sink. Other renowned sanitizer choices for three compartment sinks are quat (QAC) and also iodine.

Important: Protect your employees by outfitting them via dishwashing gloves.

3 Compartment Sink Sanitizer Temperature

Each of the typically provided chemical sanitizers has actually a distinct temperature requirement. Whichever sanitizing solution you pick, you should leave the dishes sublinked in the sanitizer for at leastern one minute. Check your neighborhood wellness guidelines to comply with their certain sanitizer soak time stipulations.

Chlorine Equipment = 75-120 degrees FahrenheitQuaternary Systems = 75-90 levels FahrenheitIodine Solution = 75 degrees Fahrenheit

When Is It Essential to Clean and Sanitize a Utensil?

From tools to kitchen sheers, you must clean and also sanitize eexceptionally surconfront that interacts with food items after four hours of use. However, tbelow are additional needs that boost cleaning and sanitizing frequency. We break down as soon as you should clean and also sanitize utensils and also kitchen tools listed below.

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Every item offered requires cleaning and sanitation.If your food prep task is interrupted, clean and also sanitize your devices when you rerevolve.Clean and also sanitize when you switch to a new food item (ex. chopping vegetables to working through raw meat).Every surface that interacts via food items must be cleaned and also sanitized after eextremely four hours of usage.Back to Top

3 Compartment Sink Procedure Review

Now that you’ve learned all about three compartment sink rules and also the measures you have to require to comply through them, it’s time to test your understanding. Answer the concerns listed below to check out if you’re prepared to use your 3 compartment sink or if you need to testimonial this resource some more.

Which Activity Is Not Allowed in a 3-Compartment Sink?

Dumping mop waterHand washingThawing meatAll the above