Cleaning Procedure 3 Compartment Sink

Replace the water when the suds are gone or the water is dirty.

Cleaning procedure 3 compartment sink.

For more information and resources on food safety visit. Clean items in the first sink. Sanitize each sink and drainboard. Step 5 step 2 fill a 2 5 gallon clean utility bucket with warm water from the sink and pump oz.

Older food service establishments may only have two compartment sinks. 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. Clean scrape or soak items as necessary before washing. Do not wash mops and or hands in the three compartment sink.

Spray with water or dip them into. If necessary items can be rinsed or soaked. Soiled utensils clean utensils wash rinse sanitize drain board drain board hot soapy hot clean 50 ppm chlorine. Rinse items in the second sink.

How to clean and sanitize in a 3 compartment sink rinse scrape or soak all items before washing them. If a separate preparation sink is not available in the kitchen the fruits and vegetables must be washed at the 2 or 3 compartment sink. Wash them in a detergent solution at least 110 f 43 c. Step 1 start with a clean 3 compartment sink.

Replace the water when the. Do not wash utensils and prep food in sinks at the same time. Stack dirty dishes on the drain board nearest the sink used for washing. Spray with water or dip them into it.

All fresh fruits and vegetables shall be washed before being cooked or consumed. Fruit and vegetable washing procedure. Clean items in the first sink. Three compartment sink dishwashing method steps to cleaning and sanitizing utensils pre wash air dry wash rinse sanitize before washing dishes clean and sanitize all work surfaces.

A three compartment sink is as it sounds three compartments set up side by side. Prewash wash rinse sanitize air dry. 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. Rinse items in the second sink.

The kitchen shall be equipped with an approved food preparation table or countertop. Step 2 fill wash compartment of 3 compartment sink to fill line and add pot pan detergent 2oz per 10 gallons of water step 3 fill sanitizer compartment of 3 compartment sink to fill line and add barrier ii quat sanitizer 2 5oz per 10 gallons of water step 4 fill middle rinse sink with clean water. Of dawn from the dawn bottle into the utility bucket. Wash them in a detergent solution at least 110 f 43 c.