Cleaning Procedure 3 Compartment Sink

All fresh fruits and vegetables shall be washed before being cooked or consumed.

Cleaning procedure 3 compartment sink.

Do not wash utensils and prep food in sinks at the same time. For more information and resources on food safety visit. Step 1 start with a clean 3 compartment sink. Prewash wash rinse sanitize air dry.

Clean items in the first sink. 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. Stack dirty dishes on the drain board nearest the sink used for washing. Clean scrape or soak items as necessary before washing.

Fruit and vegetable washing procedure. If necessary items can be rinsed or soaked. Clean items in the first sink. Step 5 step 2 fill a 2 5 gallon clean utility bucket with warm water from the sink and pump oz.

Next follow the 5 steps for cleaning and sanitizing in a three compartment sink. Rinse items in the second sink. Proper three compartment sink wash sequence and procedure clean and sanitize all compartments and drain boards before each use. Older food service establishments may only have two compartment sinks.

A three compartment sink is as it sounds three compartments set up side by side. 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. 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. Spray with water or dip them into it.

How to clean and sanitize in a 3 compartment sink rinse scrape or soak all items before washing them. Soiled utensils clean utensils wash rinse sanitize drain board drain board hot soapy hot clean 50 ppm chlorine. Wash them in a detergent solution at least 110 f 43 c. The kitchen shall be equipped with an approved food preparation table or countertop.

Rinse items in the second sink. Replace the water when the suds are gone or the water is dirty. 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. Of dawn from the dawn bottle into the utility bucket.

Using the spray bottle with the sanitizer wet all surfaces of the 3 compartment i k b i th iti f th discard the debris in the trash container. Sanitize each sink and drainboard. Do not wash mops and or hands in the three compartment sink. Spray with water or dip them into.