SNHD 3-Compartment Sink 3

Question 1

In what order must the three compartments of a 3-compartment sink be used?

Accepted Answer

Wash, rinse, sanitize

Answer

The correct order is wash, rinse, then sanitize. Washing removes food and grease, rinsing removes soap residue, and sanitizing kills remaining pathogens.

Question 2

What is the minimum water temperature required for the wash compartment of a 3-compartment sink?

Accepted Answer

110°F (43°C)

Answer

The wash water must be at least 110°F to effectively cut grease and loosen food particles from surfaces.

Question 3

Before placing items in the 3-compartment sink, what must a food handler do first?

Accepted Answer

Scrape and pre-rinse items to remove food debris

Answer

Items must be scraped and pre-rinsed before washing to prevent the wash water from becoming contaminated too quickly with heavy food debris.

Question 4

When using chlorine bleach as a sanitizer in the third compartment, what concentration is required for utensils and food-contact surfaces?

Accepted Answer

50–100 ppm

Answer

Chlorine sanitizer must be maintained at 50–100 ppm to effectively kill pathogens without leaving harmful chemical residue on food-contact surfaces.

Question 5

How long must items be immersed in the sanitizer compartment of a 3-compartment sink?

Accepted Answer

At least 30 seconds

Answer

Items must be fully submerged in the sanitizer solution for at least 30 seconds to allow sufficient contact time for the sanitizer to kill harmful microorganisms.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD 3-Compartment Sink 3