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Food Handler · General

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

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 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
  3. C A sink with three faucets at different temperatures
  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

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