Three Compartment Sink Sanitizer

To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment.

Three compartment sink sanitizer.

Use a presoakser in the first well of your three compartment sink a detergent in the second and a sanitizer in the third. Each compartment has its own dedicated purpose. All you need to clean safely is a 3 compartment sink soap hot water sanitizer and our test strips. Use according to manufacturer s directions and the texas food establishment rules.

These three steps will remove caked on food and sauce while also killing any harmful germs and contaminants. There are 5 steps for cleaning and sanitizing in a 3 compartment sink. Three compartment sink dishwashing method steps to cleaning and sanitizing utensils pre wash air dry wash rinse sanitize before washing dishes clean and sanitize all work surfaces. Next follow the 5 steps for cleaning and sanitizing in a three compartment sink.

This video shows easy to follow instructions for proper washing rinsing sanitizing in your 3 basin sink followed by air drying. Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip. Sanitizing is the third and final step of the 3 sink method. In the 2nd compartment rinse with hot clean water.

Wash rinse sanitize air dry. It can be done in two of the following ways. A no rinse sanitizer that conveniently and effectively sanitizes food contact surfaces where sanitation is of prime importance. This stage is probably the most important one as it ensures that all the harmful microorganisms such as bacteria are eliminated.

For more information and resources on food safety visit. Three compartment sink sanitizer should be used in a two or three compartment sink sani bucket or through the hydro foaming dispenser for foam cleaning. Soaking washing rinsing and sanitizing. It is done in the last compartment of a 3 compartment basin.

These manual dish washing and sanitizing chemicals are available in liquid powder or solid form. Swing mark is an automatic chemical dispensing mixing valve for 3 compartment sinks what is great about it is that it helps eliminate the guesswork regarding the proper detergent and sanitizer concentrations as it always automatically determines epa regulated mixture of sanitizer and detergent per amount of water in the sinks. Stack dirty dishes on the drain board nearest the sink used for washing. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer.

Watch the video below and you should pass with flying colors. Three compartment sinks are commonplace in restaurants.