When washing tableware in a three-compartment sink, follow these steps and guidelines:
- Preparation: Scrape off excess food from dishes into a trash or food waste disposal. Rinse as needed to remove large debris.
- Washing (First Compartment): Fill the first sink compartment with warm soapy water (at least 110°F or 43°C). Use detergent, degreaser, or abrasive cleaner as appropriate. Scrub the dishes to remove food residue and grease.
- Rinsing (Second Compartment): Rinse the washed dishes in clean warm water in the second sink to remove soap and detergent residue. No chemicals or sanitizers should be used here.
- Sanitizing (Third Compartment): Submerge the dishes in a sanitizing solution or very hot water (minimum 171°F or 77°C) for at least 30 seconds to sanitize effectively.
- Air Drying: After sanitizing, place dishes on a sanitized rack to air dry. Do not use towels or forced air to dry, as this risks re-contamination.
Additional points:
- Each compartment of the sink should be thoroughly cleaned and sanitized before and after use.
- Replace water as soon as it becomes dirty.
- Use a thermometer to ensure the correct water temperatures.
- Use chemical test strips as needed to verify sanitizer concentration.
This process helps prevent the spread of foodborne illnesses by thoroughly cleaning and sanitizing tableware manually in the correct order: wash, rinse, and sanitize, followed by air drying.
