When washing tableware in a three-compartment sink according to ServSafe guidelines, the washing compartment water temperature should be at least 110°F (43°C). The three compartments are used in this order: first for washing with hot soapy water at 110°F or above, second for rinsing with clean warm water, and third for sanitizing, either by soaking in a chemical sanitizer solution or hot water at a minimum of 171°F (77°C) for at least 30 seconds. Items must be air-dried on a clean and sanitized surface after sanitizing.
ServSafe Three-Compartment Sink Steps:
- Wash : Use hot water at least 110°F (43°C) with detergent to wash the tableware and remove food and grease. Replace wash water when dirty or suds are gone.
- Rinse : Rinse items in clean warm water to remove detergent residue.
- Sanitize : Sanitize in either a properly mixed chemical sanitizer solution at the correct concentration or hot water at 171°F (77°C) for 30 seconds.
- Air Dry : Allow items to air dry completely; do not use towels to dry.
These steps ensure safe cleaning and sanitizing to prevent foodborne illness risks from contaminated tableware.
