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

The first step is always to remove excess food debris by scraping, pre-rinsing, or soaking. This makes the washing step in the first compartment much more effective and keeps the water cleaner for longer.

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

The water in the first compartment, which contains detergent, must be maintained at a minimum of 110°F (43°C) to effectively dissolve grease and loosen food particles.

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

The second compartment is for rinsing. After items are washed in the first compartment, they are moved to the second compartment to be rinsed with clean, clear water to remove any remaining food debris and detergent residue before they are sanitized.

Question 4

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

Accepted Answer

50-100 ppm

Answer

The required concentration for a chlorine (bleach) sanitizer is 50-100 parts per million (ppm). This range is strong enough to kill pathogens but not so strong that it leaves a toxic residue on the dishware.

Question 5

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

Accepted Answer

Air dry on a clean, sanitized surface

Answer

After items are properly washed, rinsed, and sanitized, they must be placed on a clean and sanitized rack or drainboard to air dry completely. Towel drying is prohibited as it can re-contaminate the clean items.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD 3-Compartment Sink