SNHD 3-Compartment Sink 2

Question 1

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

Accepted Answer

110°F (43°C)

Answer

100°F (38°C)

Answer

120°F (49°C)

Answer

140°F (60°C)

Question 2

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

Accepted Answer

Scrape or pre-rinse items to remove large food particles

Answer

Fill all three compartments with water

Answer

Apply sanitizer solution to each item

Answer

Check the water temperature with a thermometer

Question 3

In a 3-compartment sink, the correct order of operations is:

Accepted Answer

Wash → Rinse → Sanitize → Air dry

Answer

Sanitize → Rinse → Wash → Air dry

Answer

Rinse → Wash → Sanitize → Air dry

Answer

Wash → Sanitize → Rinse → Air dry

Question 4

Which sanitizer concentration is acceptable for chemical sanitizing in the third compartment of a 3-compartment sink when using chlorine bleach?

Accepted Answer

50–100 ppm

Answer

5–10 ppm

Answer

200–400 ppm

Answer

500–800 ppm

Question 5

After sanitizing in the 3-compartment sink, how should utensils and equipment be dried?

Accepted Answer

Air dried in a clean, upright position

Answer

Wiped immediately with a clean cloth

Answer

Towel dried with paper towels only

Answer

Rinsed again with hot water before drying

Question 6

How often should the wash and sanitize solutions in a 3-compartment sink be changed?

Accepted Answer

When they become visibly dirty, cloudy, or fall below proper concentration

Answer

Only at the end of the day

Answer

Every 4 hours regardless of condition

Answer

Once per shift, scheduled at a set time