Clean and sanitary tableware is as fundamental to restaurants as a menu. When used properly, three compartment sinks help restaurants stay up to health code standards. However, you must train your staff to follow all the steps in the three sink method. Noncompliance with three compartment sink rules can lead to food-borne illnesses, hefty fines, and, at worst, restaurant closures. To help prevent these damaging consequences, we’ve created a guide explaining how to use your three compartment sink correctly. Show
Shop All Three Compartment Sinks 3 Sink MethodThe three sink method is the manual procedure for cleaning and sanitizing dishes in commercial settings. Rather than providing additional workspace to perform the same function, the three compartments allow kitchen staff to wash, rinse, and sanitize dishes. Each step has its own set of rules and requirements. The three sink method predates commercial dishwashers and is a reliable, FDA-approved way to clean commercial dishware, cookware, and kitchen utensils. Since not all utensils and cookware items are dishwasher safe, and many large pots won't fit in dishwashers, three compartment sinks remain essential to foodservice establishments. Important: Never use your three compartment sink for anything other than cleaning, rinsing, and sanitizing dishes. Do not permit hand washing or the dumping of mop water in your three compartment sink. 3 Compartment Sink OrderThe FDA requires commercial foodservice establishments to both clean and sanitize their dishes in their manual washing process. Three compartment sinks have a logical order to help you properly clean and sanitize dishes. While those who misunderstand the terms use them interchangeably, cleaning and sanitizing refer to two separate functions. Cleaning is the act of removing surface debris, and sanitizing is the act of using a chemical agent or hot water to kill invisible bacteria. Label each sink to help staff remember the FDA required three compartment sink order.
Three Compartment Sink StepsWhile there are only three sinks, there are five essential steps you need to complete when using your three compartment sink. We’ve outlined the five steps in the manual commercial dishwashing method below so you can adhere to the FDA’s three compartment sink rules.
Important: Replace the water whenever it appears dirty. Water Temperature in a Three Compartment SinkThe required water temperature in a three compartment sink depends on the sink you’re filling. The water in the first and second sink needs to be a minimum of 110 degrees Fahrenheit to meet the FDA requirements. If you plan to use water in your third sanitizing sink, the water must be 171 degrees Fahrenheit or hotter. Check with your local health guidelines to make sure you’re adhering to regional requirements. Important: Use a thermometer to check the water temperature. Back to Top What Sanitizer Is Commonly Used in the Three Sink System?The most commonly used sanitizer in the three sink system is chlorine bleach because it’s the cheapest option. You can purchase regular bleach, dilute it to 50 or 100ppm, and use it in your three compartment sink. Other popular sanitizer options for three compartment sinks are quat (QAC) and iodine. Important: Protect your employees by outfitting them with dishwashing gloves. 3 Compartment Sink Sanitizer TemperatureEach of the commonly used chemical sanitizers has a unique temperature requirement. Whichever sanitizing solution you choose, you must leave the dishes submerged in the sanitizer for at least one minute. Check your local health guidelines to comply with their specific sanitizer soak time stipulations.
When Is It Essential to Clean and Sanitize a Utensil?From utensils to kitchen sheers, you must clean and sanitize every surface that interacts with food items after four hours of use. However, there are additional requirements that increase cleaning and sanitizing frequency. We break down when you need to clean and sanitize utensils and kitchen tools below.
Back to Top 3 Compartment Sink Procedure ReviewNow that you’ve learned all about three compartment sink rules and the steps you need to take to comply with them, it’s time to test your knowledge. Answer the questions below to see if you’re ready to use your three compartment sink or if you need to review this resource some more. Which Activity Is Not Allowed in a 3-Compartment Sink?
Click to Reveal Answer Correct Answer:4. All the above. Only use your three compartment sink to wash, rinse, and sanitize dishes. The Correct Order of a Three Compartment Sink Is _______.
Click to Reveal Answer Correct Answer:2. Wash, Rinse, Sanitize When Washing Tableware in a Three Compartment Sink the Water Temperature Should Be at Least _______.
Click to Reveal Answer Correct Answer:3. 110 degrees Fahrenheit The Second Compartment in a Three Compartment Sink Is For _______.
Click to Reveal Answer Correct Answer:1. Rinsing dishes The Third Compartment in a 3-Compartment Dishwashing Sink Should Be Filled with _______.
Click to Reveal Answer Correct Answer:3. Sanitizing solution The Second Compartment in a 3-Compartment Dishwashing Sink Should Be Filled with _______.
Click to Reveal Answer Correct Answer:1. Clean warm water The Proper Dishwashing Sequence for a Three Compartment Sink Is _______.
1. 2. 3. Click to Reveal Answer Correct Answer:1. Back to Top When used correctly, three compartment sinks are a reliable way to clean and sanitize commercial dishware, cookware, and kitchen utensils under the FDA’s standards. While our guide is a helpful resource for understanding the basic three compartment sink rules, please check with your local guidelines for any additional requirements. How hot should water be in a 3 compartment sink?To sanitize the washed and rinsed items, immerse them in hot water contained in the third compartment. If you are going to use a hot water rinse, the water temperature must be at least 171°F and the items must remain submerged for a minimum of 30 seconds.
What is the proper set up for a 3 compartment sink?Prep. Begin by preparing each sink for use. ... . Sink 1: Wash. After prepping the dishes, they go into the first sink bay also known as the wash sink. ... . Sink 2: Rinse. No soap or chemical should be added to the water in the rinsing bay. ... . Sink 3: Sanitize. ... . Air Dry.. What is the minimum ppm for 3 compartment sink?Clean and sanitize all compartments and drain boards before each use. Do not wash mops and/or hands in the three-compartment sink. Do not wash utensils and prep food in sinks at the same time. Hot Soapy Hot Clean 50 ppm Chlorine Water Water or 200 ppm Quat.
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