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

The wash compartment of a 3-compartment sink must maintain water at a minimum of 110°F (43°C) to effectively remove grease and food debris from equipment and utensils.

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

Items must be scraped or pre-rinsed to remove large food particles and debris before entering the wash compartment. This prevents the wash water from becoming heavily contaminated too quickly.

Question 3

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

Accepted Answer

Wash → Rinse → Sanitize → Air dry

Answer

The correct sequence is Wash → Rinse → Sanitize → Air dry. Each step must occur in this order to ensure items are cleaned and then properly sanitized before being allowed to 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

Chlorine bleach sanitizer for immersion sanitizing should be maintained at 50–100 ppm (parts per million). This concentration is effective against pathogens without leaving harmful residues.

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

Items must be air dried in a clean, upright position after sanitizing. Towel drying — even with clean towels — can recontaminate items by transferring bacteria to the freshly sanitized surface.

SNHD - Southern Nevada Health District Practice Test

SNHD - Southern Nevada Health District Practice Test

SNHD 3-Compartment Sink 2