Printable 3 Compartment Sink Procedure

This Brochure Will Explain Proper Cleaning And Sanitizing In A Food Service Establishment And How The Proper Use Of A Three Compartment Sink Is An Integral Part Of A Complete Sanitation.

If necessary, items can be rinsed or. In the first sink, scrub. 3 wash rinse 4 air dry 1 2 test fill make a sanitizing solution fill sink and test solution chlorine test strip 1 gallon water tablespoon bleach. Sanitize with the right amount of sanitizer to kill germs!

Scrape Or Rinse Away Any Leftover Food On The Dishes.

Step 2 fill wash compartment of 3 compartment sink to fill line and add pot & pan detergent (~2oz per 10 gallons of water) step 3 fill. Use according to manufacturer’s directions and the texas food establishment rules. Follow the steps for washing, rinsing, sanitizing, and drying utensils in the correct order and. Our video breaks down the simple steps of using a three compartment sink in a commercial kitchen.

How To Wash Dishes Using Three Compartment Sink Keywords Wash, Rinse, Sanitize, 3 Bay Sink, Sanitizer, Chlorine, Quaternary Ammonia, Iodine, Test Kit, Test Strips, Air Dry, Water Temperature,.

Immerse dishware, pots/pans, and utensils in. • fill wash sink with santec’s automatic dispenser like our dema 652gap and. The three sink method is the manual procedure for cleaning and. Rinse or immerse items in.

Step 1 Start With A Clean 3 Compartment Sink.

Wash, rinse & sanitize pot and pan cleaning and sanitizing procedures: Wash items in first sink using detergent and warm water, and brushes, disposable towel, or nylon scrub pad to loosen soils (sponges are not permitted for use). All chemical solutions should be tested for effectiveness using a test kit strip. Scrape items before washing them.