Clean and also sanitary tableware is as an essential to restaurants together a menu. When provided properly, three compartment sinks help restaurants continue to be up to health code standards. However, you need to train your staff to follow every the measures in the three sink method. Noncompliance with three compartment sink rules can lead to food-borne illnesses, hefty fines, and, in ~ worst, restaurant closures. To aid prevent these damaging consequences, we’ve created a guide explaining exactly how to use your three compartment sink correctly.

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3 Sink Method

The three sink an approach is the hands-on procedure because that cleaning and sanitizing dishes in advertising settings. Quite than providing added workspace to perform the same function, the 3 compartments enable kitchen employee to wash, rinse, and sanitize dishes. Each step has actually its own set of rules and also requirements.

The 3 sink method predates advertisement dishwashers and is a reliable, FDA-approved way to clean advertisement dishware, cookware, and kitchen utensils. Due to the fact that not every utensils and also cookware items room dishwasher safe, and also many huge pots won"t to the right in dishwashers, three compartment sinks remain necessary to foodservice establishments.

Important: never ever use your 3 compartment sink because that anything various other than cleaning, rinsing, and also sanitizing dishes. Execute not allow hand washing or the dumping of mop water in your three compartment sink.

3 Compartment Sink Order

The FDA calls for commercial foodservice establishments to both clean and sanitize their dishes in their hand-operated washing process. Three compartment sinks have actually a reasonable order to aid you correctly clean and also sanitize dishes. If those who misunderstand the terms usage them interchangeably, cleaning and also sanitizing refer to two different functions. Clean is the plot of removing surface ar debris, and also sanitizing is the act of making use of a chemistry agent or warm water to death invisible bacteria. Label every sink to aid staff remember the FDA forced three compartment sink order.

Sink 1 = WashSink 2 = RinseSink 3 = Sanitize

Three Compartment Sink Steps


While there are just three sinks, there space five crucial steps you require to complete when making use of your 3 compartment sink. We’ve outlined the 5 steps in the hands-on commercial dishwashing method below therefore you deserve to adhere come the FDA’s three compartment sink rules.

Scrape leftover food turn off the dishes.Use the very first sink come scrub the key in soapy, heat water (minimum temperature the 110 degrees Fahrenheit required).Use the second sink to rinse the bowl in clean, warmth water (minimum temperature the 110 levels Fahrenheit).Use the third sink come soak the bowl in a chemistry sanitizing solution. Describe the directions detailed by your preferred sanitizer come determine how long the dishes must remain submerged. Alternately, you have the right to use hot water in ~ 171 levels Fahrenheit or hotter instead of sanitizing chemicals. If you select to sanitize in warm water, leave the dishes sitting in the scalding water because that a minimum the 30 seconds.Always air-dry the dishes. Otherwise, you risk recontamination.

Important: change the water anytime it shows up dirty.

Water Temperature in a 3 Compartment Sink

The required water temperature in a 3 compartment sink relies on the sink she filling. The water in the very first and second sink requirements to it is in a minimum of 110 levels Fahrenheit to accomplish the FDA requirements. If you arrangement to use water in your third sanitizing sink, the water must be 171 degrees Fahrenheit or hotter. Check with your local health guidelines to make sure you’re adhering to regional requirements.

Important: usage a thermometer to inspect the water temperature.

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What Sanitizer Is typically Used in the three Sink System?


The most typically used sanitizer in the 3 sink system is chlorine bleach due to the fact that it’s the cheapest option. You can purchase consistent bleach, dilute it to 50 or 100ppm, and use that in your three compartment sink. Other renowned sanitizer choices for 3 compartment sinks room quat (QAC) and also iodine.

Important: protect your employees by outfitting them with dishwashing gloves.

3 Compartment Sink Sanitizer Temperature

Each that the frequently used chemistry sanitizers has actually a distinctive temperature requirement. Whichever sanitizing equipment you choose, you have to leave the bowl submerged in the sanitizer because that at least one minute. Check your local health guidelines come comply v their particular sanitizer soak time stipulations.

Chlorine equipment = 75-120 degrees FahrenheitQuaternary equipment = 75-90 levels FahrenheitIodine equipment = 75 degrees Fahrenheit

When Is It necessary to Clean and also Sanitize a Utensil?

From utensils to kitchen sheers, you must clean and sanitize every surface ar that interacts v food items after 4 hours that use. However, there are extr requirements that boost cleaning and sanitizing frequency. We break down when you need to clean and sanitize utensils and kitchen tools below.

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Every item supplied requires cleaning and also sanitation.If your food prep job is interrupted, clean and also sanitize your tools once you return.Clean and also sanitize as soon as you switch to a new food items (ex. Chopping vegetables come working v raw meat).Every surface ar that interacts v food items have to be cleaned and also sanitized after ~ every 4 hours of use.Back to Top

3 Compartment Sink Procedure Review

Now the you’ve learned all about three compartment sink rules and also the actions you should take to comply v them, that time to test your knowledge. Prize the questions below to check out if you’re prepared to usage your three compartment sink or if you should review this resource some more.

Which task Is Not enabled in a 3-Compartment Sink?

Dumping mop waterHand washingThawing meatAll the above