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Germs are a part of everyday life. Some of them are helpful, but others are harmful and cause disease. They can be found everywhere - in our air, soil, and water. They are on our skin and in our bodies. Germs are also on the surfaces and objects that we touch. Sometimes those germs can spread to you and make you sick. For example, there could be germs on a tv remote. You could get infected with the germs if you touch the remote and then rub your eyes or nose or eat with your hands. To avoid becoming infected by germs from surfaces and objects, it is important to wash your hands often. But you can't wash your hands every time you touch something. So it's also important to regularly clean and disinfect surfaces and objects. Some people think that disinfecting is same thing as cleaning or sanitizing. But they are actually different: If you both clean and disinfect a surface or object, you can further lower the risk of spreading infection. There are products that clean and disinfect at the same time. To prevent the spread of infection, you should regularly clean and disinfect surfaces and objects that are touched often. For example, in your house, this would include countertops, doorknobs, faucet and toilet handles, light switches, remotes, and toys. It's important to be safe when using cleaning and disinfecting products:
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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. Shop All Three Compartment SinksThe 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 TopWhat 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.
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4. All the above. Only use your three compartment sink to wash, rinse, and sanitize dishes.
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3. 110 degrees Fahrenheit
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Click to Reveal Answer 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. |