SNHD 3-Compartment Sink

Question 1

What is the very first step in the 5-step manual warewashing process using a 3-compartment sink?

Accepted Answer

Scrape and pre-rinse

Answer

Wash with detergent

Answer

Immerse in sanitizer

Answer

Air dry on a clean surface

Question 2

According to SNHD regulations, what is the minimum water temperature required for the wash compartment (the first compartment)?

Accepted Answer

110°F (43°C)

Answer

100°F (38°C)

Answer

120°F (49°C)

Answer

140°F (60°C)

Question 3

What is the primary purpose of the second compartment in a 3-compartment sink setup?

Accepted Answer

To rinse off soap and food particles

Answer

To sanitize the items

Answer

To pre-soak the items

Answer

To hold items for air drying

Question 4

What is the correct concentration range for a chlorine-based sanitizer in the third compartment?

Accepted Answer

50-100 ppm

Answer

12.5-25 ppm

Answer

150-400 ppm

Answer

200-500 ppm

Question 5

What is the final, and fifth, step of the manual warewashing process?

Accepted Answer

Air dry on a clean, sanitized surface

Answer

Towel dry with a clean cloth

Answer

A final rinse with hot water

Answer

Stack them immediately for storage

Question 6

How often must the water in the three compartments of the sink be changed?

Accepted Answer

When the water becomes soiled or the temperature/concentration is low

Answer

At the beginning of each day

Answer

Every 4 hours of continuous use

Answer

Only after the lunch and dinner rush

Question 7

To ensure the sanitizer in the third compartment is at the correct concentration, a food handler must use:

Accepted Answer

The appropriate chemical test strips

Answer

A food-grade thermometer

Answer

The sanitizer's original container for comparison

Answer

Their sense of smell