The use of a 3-bay sink is actually a very broad topic. Do you still have a lot of questions? Here are some of the most frequently asked questions regarding this topic to help you understand it better.

When should the sanitizer solution be changed in a three-compartment sink?

• The sanitizer aqueous solution such as regular bleach must be changed every 2 to 4 hours of continuous use. Failure to replenish or change the sanitizer solution will make the sanitation process less effective.

What is the cleaning and sanitizing equipment in a three-compartment sink?

• In addition to the 3 compartments, this type of sink must be complete with a 3 compartment sink faucet, drain boards on each side of the sink, a bay for dirty dishes, sponges with receptacles, a soap dispenser, and sanitizer. You may also need to install a backsplash guard to facilitate the cleaning process.

What is the first step when cleaning dishes in a three-compartment sink?

• The first step in cleaning dishes is to scrape off all remaining food debris. This process comes before washing. Removing large food particles will make the washing process easier, prevent clogging the drainages, and reduce the risk of cross-contamination with the other bay sink compartments.

What goes in the third compartment of a three-compartment sink?

• The third compartment of a three-compartment sink is dedicated to sanitizing rinsed dishes and utensils. The 1st sink is used for cleaning, whereas the 2nd sink is for rinsing.

What is the correct order of steps in a three-compartment sink?

The 3 compartment sink method is accomplished according to the correct cleaning order which is as follows:

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1. Wash
2. Rinse
3. Sanitize

Do you need a 3 compartment sink if you have a dishwasher?

If your mechanical dishwasher is able to accommodate all big and small dishes, equipment, and utensils, then there is no need for a 3 compartment sink basin. This is assuming that all of your utensils are dishwasher safe. Otherwise, a food service establishment would significantly benefit from this unit.

What should the temperature of the detergent water be in a three-compartment sink?

As per the FDA requirement, the water supply for detergent water must be at least 110°F (43°C) or a few degrees higher. The same standard applies to the water used for washing.

A digital solution for cleaning and other food safety tasks

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Cleaning and sanitation are two of the main tasks that need to be done on time and correctly to ensure their effectiveness. As such, food handlers must always be alert and oriented with every principle and step related to the two operations. Although a printed checklist can help your team remember every cleaning task, the time you spend browsing which one to do next could have been spent on the actual cleaning and sanitizing processes.

To solve this problem, what you need is a digital solution. At FoodDocs, we have built the most efficient solution in a digital platform for your sanitation and cleaning tasks. Our system can automatically create a digital checklist with all of the necessary steps in cleaning the most important sections of your kitchen.

To remind the responsible food employees for cleaning, our system sends out smart notifications to alert and remind them of the due tasks. Never let a food safety task out of your sight with our digital solution. To make the food safety experience more personal, our system accommodates customizations so you can modify the frequency of cleaning tasks as well as the required sanitizer levels.

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Included in our digital FSMS product, your team can get the following features:

• Automatically generated digital monitoring forms specifically for your food safety tasks. These forms are equipped with an auto-fill feature that uses previously entered data and lets your team save time and improve accuracy.
• Smart notification feature that alerts food handlers of tasks that need to be done on time.
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• Cloud storage for all of your digital food safety documents.

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Category: WHICH