3 Compartment Sink Sanitation Log

The two steps in the three compartment sink procedure that use chemicals are the washing and sanitizing steps although rare today sanitizing can also be done by heat alone.

3 compartment sink sanitation log.

110of chemical sanitizer 3rd sink. Clean water and sanitizing solution. Use according to manufacturer s directions and the texas food establishment rules. Three compartment sink air dry sink 2 rinse clean water sink 1 wash warm water and detergent minimum temperature of 110 f sink 3 sanitize how to sanitize all chemical solutions should be tested for effectiveness using a test kit strip.

Clean items in the first sink. Traude sander last modified by. The triple sink is required for both food and drink commercial establishments so a dishwasher or a glass washer cannot be a substitute for the 3 compartment sink. The main reason why fda and a lot of local codes insist on these sinks is to create an appropriate alternative or a backup in case the commercial dishwasher breaks down or fails to.

Rinse items in the second sink. Place clean rinsed dishes in sanitizing solution for 10 30 seconds or per manufacturer s instructions 5. If necessary items can be rinsed or soaked. Three compartment sink sanitizer should be used in a two or three compartment sink sani bucket or through the hydro foaming dispenser for foam cleaning.

Daily haccp temperature log author. Month year day date a m. For more information and resources on food safety visit. In the 2nd compartment rinse with hot clean water.

Replace the water when the suds are gone or the water is dirty. A three compartment sink is as it sounds three compartments set up side by side. Test water solution ppm 4. 1 2 3 4 5 6.

Wash them in a detergent solution at least 110 f 43 c. In the 3rd compartment sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171 f for 30 seconds. Spray with water or dip them into it. Measure sanitizer into the clean sink 2.

Wash rinse sanitize a no rinse sanitizer that conveniently and effectively sanitizes food contact surfaces where sanitation is of prime importance. Remove all traces of food and detergent. Invert dishes to air dry. 1 end of cooking or 2 exiting holding or 3 end of each 4 end of last serving.

Follow manufacturer s directions for sanitizer 3.