Clean and sanitary tableware is as basic to restaurants together a menu. When supplied properly, three compartment sinks aid restaurants continue to be up to health code standards. However, you should train your employee to follow every the steps in the 3 sink method. Noncompliance with 3 compartment sink rules can lead come food-borne illnesses, hefty fines, and, in ~ worst, restaurant closures. To aid prevent this damaging consequences, we’ve created a guide explaining how to usage your 3 compartment sink correctly.

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3 Sink Method

The 3 sink technique is the hand-operated procedure because that cleaning and sanitizing key in advertising settings. Rather than providing added workspace to do the exact same function, the three compartments allow kitchen employee to wash, rinse, and sanitize dishes. Every step has its own set of rules and also requirements.

The 3 sink an approach predates advertisement dishwashers and also is a reliable, FDA-approved means to clean advertising dishware, cookware, and kitchen utensils. Due to the fact that not all utensils and also cookware items are dishwasher safe, and many big pots won"t to the right in dishwashers, three compartment sink remain crucial to foodservice establishments.

Important: never ever use your 3 compartment sink for anything other than cleaning, rinsing, and sanitizing dishes. Do not permit hand washing or the dumping the mop water in your three compartment sink.

3 Compartment Sink Order

The FDA requires commercial foodservice establishments to both clean and also sanitize their dishes in their manual washing process. 3 compartment sinks have actually a logical order to aid you appropriately clean and sanitize dishes. When those that misunderstand the terms usage them interchangeably, cleaning and also sanitizing describe two separate functions. Cleaning is the action of removing surface ar debris, and also sanitizing is the act of utilizing a chemical agent or hot water to kill invisible bacteria. Label each sink to help staff psychic the FDA forced three compartment sink order.

Sink 1 = WashSink 2 = RinseSink 3 = Sanitize

Three Compartment Sink Steps


While there are only three sinks, there space five necessary steps you require to finish when utilizing your three compartment sink. We’ve outlined the 5 steps in the hands-on commercial dishwashing technique below for this reason you have the right to adhere to the FDA’s 3 compartment sink rules.

Scrape leftover food off the dishes.Use the an initial sink to scrub the bowl in soapy, warmth water (minimum temperature that 110 degrees Fahrenheit required).Use the second sink to rinse the dishes in clean, warm water (minimum temperature of 110 levels Fahrenheit).Use the third sink come soak the key in a chemistry sanitizing solution. Refer to the directions provided by your chosen sanitizer to determine how long the dishes have to remain submerged. Alternately, you can use hot water in ~ 171 degrees Fahrenheit or hotter rather of sanitizing chemicals. If you choose to sanitize in warm water, leave the dishes sitting in the scalding water because that a minimum that 30 seconds.Always air-dry the dishes. Otherwise, you threat recontamination.

Important: replace the water whenever it appears dirty.

Water Temperature in a three Compartment Sink

The compelled water temperature in a 3 compartment sink depends on the sink you’re filling. The water in the an initial and second sink requirements to be a minimum of 110 degrees Fahrenheit to accomplish the FDA requirements. If you plan to use water in your 3rd sanitizing sink, the water have to be 171 levels Fahrenheit or hotter. Examine with your local wellness guidelines come make sure you’re adhering to local requirements.

Important: use a thermometer to check the water temperature.

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What Sanitizer Is commonly Used in the 3 Sink System?


The most commonly used sanitizer in the 3 sink system is chlorine bleach due to the fact that it’s the cheapest option. You can purchase continuous bleach, dilute it to 50 or 100ppm, and use the in your 3 compartment sink. Other well-known sanitizer choices for three compartment sinks are quat (QAC) and also iodine.

Important: defend your employee by outfitting them through dishwashing gloves.

3 Compartment Sink Sanitizer Temperature

Each that the typically used chemistry sanitizers has a distinctive temperature requirement. Whichever sanitizing solution you choose, you should leave the bowl submerged in the sanitizer for at the very least one minute. Check your local health guidelines to comply through their particular sanitizer soak time stipulations.

Chlorine equipment = 75-120 levels FahrenheitQuaternary equipment = 75-90 degrees FahrenheitIodine equipment = 75 degrees Fahrenheit

When Is It necessary to Clean and also Sanitize a Utensil?

From utensils to kitchen sheers, you have to clean and also sanitize every surface ar that interacts v food items after four hours that use. However, there are added requirements that boost cleaning and sanitizing frequency. We break down when you have to clean and also sanitize utensils and also kitchen tools below.

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Every item used requires cleaning and sanitation.If her food prep task is interrupted, clean and sanitize her tools as soon as you return.Clean and sanitize once you switch to a brand-new food items (ex. Chopping vegetables to working with raw meat).Every surface ar that interacts through food items must be cleaned and sanitized ~ every 4 hours that use.Back to Top

3 Compartment Sink Procedure Review

Now that you’ve learned all about three compartment sink rules and also the actions you need to take to comply with them, that time to test her knowledge. Prize the questions listed below to see if you’re prepared to usage your 3 compartment sink or if you have to review this source some more.

Which activity Is Not permitted in a 3-Compartment Sink?

Dumping mop waterHand washingThawing meatAll the above