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Wash: Scrub dishes in the first sink compartment using warm, soapy water. Rinse: Remove soapy residue by rinsing dishes in clean, hot water in the second sink basin. Sanitize: Soak dishes in the third sink to sanitize them. Dishes can be sanitized with very hot water or a chemical sanitizing solution.
Each compartment of the sink is used for specific tasks: washing in the first, rinsing in the second, and sanitizing in the third. The FDA recommends water temperatures of at least 110F for washing and 171F for sanitizing to ensure the removal of food residue and pathogens.
Steps for cleaning and sanitizing in a three compartment sink: rinse, scrape, or soak items before washing them; wash items in the first sink; rinse items in the second sink; sanitize items in the third sink; air-dry items on a clean and sanitized surface.
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