3 Compartment Sink Temperatures

There are 5 steps for cleaning and sanitizing in a 3 compartment sink.

3 compartment sink temperatures.

Use the sink in the following manner. You may use an epa approved water sanitizer which usually comes in tablets or powder form. Soaking washing rinsing and sanitizing. Three compartment sinks are commonplace in restaurants.

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. In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. To follow food safety best practices the first two compartments should be 110 degrees fahrenheit while the temperature varies in the last compartment. The second step of the 3 compartment sink procedure is rinsing so the wareware should be transferred to the second rinsing compartment.

The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f. In the 2nd compartment rinse with hot clean water. The third sink in the system may be the most important as it ensures that all bacteria is removed and killed. 110 f temperature of water in first compartment of a 3 compartment sink 135 f hot food holding also cooking temp for grains legumes and veggies 145 f cooking temperature for all fish and meat eggs for immediate service 155 f temperature of ground meat and fish eggs hot held for service.

To use this method the last section of your three compartment sink will need to have a sanitizing sink heater installed. Use according to manufacturer s directions and the texas food establishment rules.