3 Compartment Sink Cleaning Procedures

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.

3 compartment sink cleaning procedures.

All fresh fruits and vegetables shall be washed before being cooked or consumed. In the 2nd compartment rinse with hot clean water. Older food service establishments may only have two. Cleaning and sanitizing food contact surfaces continued sample sop instructions continued.

There are 5 steps for cleaning and sanitizing in a 3 compartment sink. A three compartment sink is as it sounds three compartments set up side by side. 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. Use the sink in the following manner.

In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. For more information and resources on food safety visit. The kitchen shall be equipped with an approved food preparation table or countertop. The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f.

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. If a 3 compartment sink is used setup and use the sink in the following manner. Do not wash utensils and prep food in sinks at the same time. The 3 sink basin dishwashing system is a well known clean rinse sanitize and dry method in many restaurants and bars.

A flexible all solid 3 compartment sink program delivers performance ease of use and savings retailers require. In the first compartment wash with a clean detergent solution at or above 110 of or at the temperature specified by the detergent manufacturer. 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. It s a way to ensure that dishes are properly cleaned sanitized and ready to re use.

Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use. Fruit and vegetable washing procedure. Step 1 start with a clean 3 compartment sink. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink.