Three-Compartment Sink - dshs state tx 2025

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The document outlines the proper procedure for using a three-compartment sink for washing, rinsing, and sanitizing dishes in food establishments. It details the steps involved, including sorting, scraping, washing with warm water and detergent, rinsing with clean water, and sanitizing using various chemical solutions (chlorine, quaternary ammonium, iodine) along with their required temperatures and contact times. It emphasizes the importance of testing chemical solutions for effectiveness and adhering to Texas Food Establishment Rules.
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A three-compartment sink shall be used if washing, rinsing, and sanitizing of utensils and equipment is done manually; or a two-compartment sink may be utilized if single service tableware is provided, and if an approved detergent sanitizer is used.
Correct Answer: Scrub dishes in warm soapy water in the first sink. Rinse dishes in warm, clean water in the second sink. Soak dishes in chemical sanitizing solution in the third sink.
The correct order of a three-compartment sink is as follows: Sink 1: WASHING. Sink 2: RINSING. Sink 3: SANITIZING.
The correct method to use a 3-compartment sink involves washing, rinsing, and sanitizing in that order. Each compartment serves a specific purpose: washing with soap, rinsing with clean water, and finally sanitizing to any germs.
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.

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The first compartment of the 3 Sink Setup is filled with a sanitizer solution and water at least 110F (37C). This compartment is essential for sanitizing utensils, dishes, and kitchen equipment to eliminate harmful microbes that can cause foodborne illnesses.

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