California ANSI Accredited Food Handler Safety Courses

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Top Highlights

• first sink, the Wash Sink

• designated for washing in a detergent solution to cut grease and remove food residue

• second sink, in the middle, is the Rinse Sink

• designated for rinsing

• third sink in the sequence, the Sanitizing Sink

• where dishes, utensils, and equipment are submerged in a sanitizing solution that kills remaining bacteria

• Process for Using a 3-Compartment Sink

• Wash items in first sink with detergent and warm water

• Rinse or immerse the washed items in the middle sink to remove detergents

• Sanitize the rinsed items in the final sink according to the manufacturer's guidelines

• air drying

• When to Change Water and Chemicals

• Completely empty and clean all three sinks every four hours.

• Use an approved test kit for determining sanitizer strength