the temperature of the wash water in a three-compartment sink should be maintained at a minimum of
when washing items in the detergent solution, when do you replace the water?
how should dishes and equipment be dried after cleaning and sanitizing?
to properly sanitize dishes they should be submerged for how longwhich type of warewashing equipment allows employees to wash dishes at the highest temperature?
in a three-compartment sink what goes in the first compartment
in a three-compartment sink what goes in the second compartment
the steps in the three sink dishwashing method are scrape wash, rinse, sanitize and

Three Sink Dishwashing Method. SCRAPE. GARBAGE. CAN. 1. WASH. 2. RINSE. 3. SANITIZE. 4. AIR DRY. DETERGENT. & WATER. +45ºC. The 3 sink basin dishwashing system is a well-known clean, rinse, sanitize, and dry method in many restaurants and bars. It's a way to ensure that dishesSink 2. RINSE clean water. Sink 1. WASH warm water and detergent All chemical solutions should be tested for effectiveness using a test kit strip. WASH. THEM IN A DETERGENT SOLUTION AT LEAST. 110° F (43°C). REPLACE THE WATER WHEN. THE SUDS ARE GONE OR THE WATER IS. DIRTY. RINSE ITEMS IN THE SECOND SINK. The three-compartment sink rules for manual warewashing revolve around three main steps: wash, rinse, and sanitize. Each step has specific FDA guidelines Scrape or rinse away any leftover food on the dishes. · In the first sink, scrub all surfaces of the dishes in warm, soapy water. · In the second sink, rinse the