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Food Handler · Facility Design and Management

What is a 'three-compartment sink' and what is the correct procedure for using it?

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Correct answer

A sink system for washing, rinsing, and sanitising dishes and equipment: (1) First compartment — wash with detergent solution; (2) Second compartment — rinse with clean water to remove detergent; (3) Third compartment — sanitise in approved chemical solution at correct concentration; air dry — never towel dry sanitised items

  1. A A sink for washing hands in three steps
  2. B A sink with three faucets at different temperatures
  3. C A sink system for washing, rinsing, and sanitising dishes and equipment: (1) First compartment — wash with detergent solution; (2) Second compartment — rinse with clean water to remove detergent; (3) Third compartment — sanitise in approved chemical solution at correct concentration; air dry — never towel dry sanitised items
  4. D Only used for large cooking pots

Why this is the answer

THE THREE-COMPARTMENT SINK PROCEDURE is the standard method for manual warewashing:

Setup: Fill each compartment with appropriate solution at correct temperature; prepare chemical test strips.

Pre-cleaning: Scrape and pre-rinse items before placing in sink; (1) WASH: Hot soapy water (at least 110°F/43°C); use friction to remove soil; (2) RINSE: Clean water removes detergent residue (detergent inactivates sanitizer); (3) SANITIZE: Chemical sanitizer at correct concentration (e.g. 50-200 ppm chlorine) OR hot water 171°F (77°C) for 30 seconds.

Air dry: Never towel dry — towels can recontaminate sanitised items.

Change solutions: Wash water when dirty; sanitizer when concentration drops below minimum (test every 4 hours).

Source: FDA Food Code, Three-Compartment Sink Procedure

Practice more questions

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About this topic: Facility Design and Management

Facility design and management questions cover approved materials and finishes, plumbing and backflow prevention, handwashing station requirements, ventilation, lighting, garbage handling and pest control. This is one of 16 Food Manager questions on facility design and management, each with a full explanation on a single study page.

New to this exam? Our Food Handler exam guide explains the format, scoring, and how to prepare.

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