What is the first step for cleaning and sanitizing dishes in a three compartment sink Brainly?

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How to wash dishes by hand:
Here are details on each step to make the job as easy as possible:
What is the first step in cleaning and sanitizing in a three compartment sink?
What is the correct order of washing dishes in a three compartment sink?
What is the first step in setting up a three compartment sink Servsafe?

How to wash dishes by hand:

Prep - scrape off food
Fill - get some clean, hot, soapy water
Wash - scrub them, under the water
Rinse - wash off all suds and residue
Dry - air dry or towel dry

There are two common ways to hand wash dishes: by "diluting" dish detergent in a sink or dishpan filled with water, or by squirting detergent directly onto a sponge or the dirty dish (called the "neat" method). Whichever dishwashing method you choose, be sure to follow product directions to determine the right amount of detergent – especially with concentrated varieties, which may require less product than you think. So, read the label!

And remember: some cookware, like baking pans with air cushioned inside, should not be submerged in water. Check the manufacturer’s instructions for advice!

Here are details on each step to make the job as easy as possible:

1. PREP

Scrape dishes to remove leftover food - use a rubber spatula or paper towel. For stuck-on foods, soak dishes/cookware before washing: add detergent or baking soda to the sink/dishpan (or soiled pot) and fill with hot water; soak for 15 to 30 minutes, then drain and proceed with Step 2.

TIP: never pour grease down the drain -- it can cause a clog.

2. FILL

Fill sink or dishpan with clean, hot water. Add dish soap to the water (read the label for dosage; some concentrated dish detergents require a smaller amount). Stack a few dishes in the sink at a time – this allows a few minutes of soaking time while you work on washing.

TIP: Throughout the process, drain the water and start over if it becomes greasy, tool cool, or if suds disappear.

3. WASH

Wash "in order," starting with lightly soiled items. This usually includes glasses, cups, and flatware. Washing these items first followed by plates/bowls and serving dishes. In general, dishes wash easily if you keep them under the water while scrubbing them; as you work, pull each dish out of the water to check for missed spots. End with cookware/pots and pans; if you soaked pans with baked-on foods, washing will be easier. Don’t forget to wash the bottom of the pan.

TIP: Be extra careful when handling kitchen knives! Don’t pile them in the sink; instead, wash them one by one and immediately place them handle-up in the drying rack (or flat to dry).

4. RINSE

Rinse suds and residue with clean hot water. Rinse by dipping in a rinsing sink or pan, passing under a stream or spray of hot water; or, by placing them in a drying rack and pouring or spraying water over them. If you have a double sink, use the second sink to rinse off washed dishes.

TIP: Be sure to rinse inside cups, bowls and glassware

5. DRY

Air drying is easier than towel drying. However, wiping with a clean towel is helpful when glassware or flatware is spotted or filmed. Make sure the towel is clean, and change the towel when it becomes damp. Paper towels work well for drying pots and pans, especially if they contain traces of grease.

TIP: Remember to clean up when you’re done. It’ll make tomorrow’s task easier! Rinse and wipe down the sink, dish drainer, and dishpan. Rags, dish cloths, and sponges should be left out to air dry, or laundered in the washing machine. Remember to replace sponges and rags frequently.

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Water for washing and sanitizing must be certified safe to use.

To wash and sanitize:

Remove detachable parts, such as blades, plastic or wooden handles, and screens.
Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if necessary.
Rinse in clear water after washing.
Place items in a wire basket or other container and immerse them in a sanitizing solution. Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the dishes.

Term	Definition	Uses
Disinfect	Using a chemical agent to kill harmful bacteria on non-food-contact surfaces	Cupboards, floors, ceilings, counters, and the side-walls of large equipment
Sanitize	Using a chemical agent or hot water between 170-180° to reduce the number of bacteria to safe levels on food-contact surfaces	Dishes, glassware, utensils, cutting boards, pots, and pans
Sterilize	Using a chemical agent, boiling water, or steam to eliminate all microorganisms	Medical equipment

Wash cupboards and other surfaces that came in contact with floodwater with soapy water. Then rinse and wipe surfaces with a disinfecting solution. Remember, cupboards and other surfaces must be cleaned and disinfected before you can store foods, dishes, or cooking utensils in them.

Rust causes the most damage to flooded household metals, especially iron. Use the following treatments to remove rust.

Wash with soap and water, using a stiff brush, scouring powder, or steel wool.
If rust remains, wipe items with an oil-saturated cloth or a commercial rust remover. If using a commercial rust remover, be sure to follow the label instructions.
Wash again in hot, soapy water, rinse, and dry thoroughly.

Season iron pans and utensils with a generous amount of unsalted cooking oil. Heat in a 250°F oven for 2 or 3 hours. This will permit oil to soak into the pores of the metal. During the heating process, apply more oil as needed. When seasoning is completed, wipe off the excess oil.

Wash thoroughly and polish with a fine-powdered cleanser. If hardware is broken so that base metal is exposed and rusted, wipe with kerosene. Then wash and dry the surface. Wax after each use to prevent further rusting.

Wash thoroughly with hot soapy water. Scour any unpolished surfaces, such as the insides of pans, with soapy steel wool pads. However, do not scour plated aluminum surfaces because it might remove the finish.
Sanitize in a bleach solution (1 tablespoon unscented chlorine bleach per gallon of warm, not hot, water).
To remove dark stains from aluminum pans, fill pan with water. Add 1 tablespoon vinegar or 2 teaspoons cream of tartar for each quart of water. Boil for 10 to 15 minutes, scour with steel wool, wash with soap, rinse, and dry.

Polish with a copper or brass polish or rub with a cloth saturated with vinegar or rub with a piece of salted lemon.
Always wash copper thoroughly with soapy water after using acids or commercial polishes or they will retarnish rapidly.
Wash lacquered ornamental copper in warm soapy water. Rinse with warm water and wipe dry. Do not polish. Do not soak.

NOTE: Do not use copper and brass items for food preparation or service.

Wash thoroughly with hot soapy water, rinse, and dry. Use a soft toothbrush to get into crevices.
Rub on silver polish (paste or liquid, not the dip type) with a soft cloth. Use a soft toothbrush to get into crevices.
Rinse in hot soapy water and dry.
Check for small holes, cracked joints and dents. If the pewter needs extensive mending let a professional fix it. Small holes can be mended by cleaning the metal inside the pewter object with steel wool, then filling with pewter epoxy mender. Carefully follow label instructions.
Replace felt or other protective materials that have separated from household decorative accessories, such as bookends, ashtrays, and candle-holders. Buy felt or protective materials in a fabric store. Glue in place with rubber cement.

Coat iron hardware with petroleum jelly or machine oil to prevent further rusting.
Use stove polish on stove or similar ironwork.

Locks and hinges, especially those made of iron, should be taken apart, wiped with kerosene, and oiled. Follow the same procedure as for iron hardware.

If it isn’t possible to remove locks or hinges, squirt a little machine oil into the bolt opening or keyhole. Work the knobs to distribute the oil. This will help prevent rusting of the springs and metal casing. (Do not use too much oil as it may drip on the wood-work, making painting difficult.)

NOTE: Only use petroleum jelly, machine oil, kerosene, or stove polish on metal surfaces that will not come in contact with food.

Author

Extension Food Safety Specialist and Associate Professor
Agricultural & Human Sciences

Publication date: July 1, 2014

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What is the first step in cleaning and sanitizing in a three compartment sink?

Correct Answer:.

Scrape leftover food off the dishes..

Scrub dishes in warm soapy water in the first sink..

Rinse dishes in warm, clean water in the second sink..

Soak dishes in chemical sanitizing solution in the third sink..

Air-dry the dishes..

What is the correct order of washing dishes in a three compartment sink?

As indicated in the name, the 3-compartment sink method requires three separate sink compartments, one for each step of the warewash procedure: wash, rinse, and sanitize.

What is the first step in setting up a three compartment sink Servsafe?

Setting up a three-compartment sink: Fill the first sink with detergent and water at least 110˚F (43˚C) Fill the second sink with clean water. Fill the third sink with water and sanitizer to the correct concentration. Provide a clock with a second hand to let food handlers know how long items have been in the sanitizer.