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

Sanitize, rinse, wash

Answer

Rinse, wash, sanitize

Answer

Wash, sanitize, rinse

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

90°F (32°C)

Answer

100°F (38°C)

Answer

130°F (54°C)

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

Fill all three compartments with water

Answer

Test the sanitizer concentration

Answer

Put on gloves

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

10–25 ppm

Answer

25–49 ppm

Answer

150–200 ppm

Question 5

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

Accepted Answer

At least 30 seconds

Answer

At least 5 seconds

Answer

At least 10 seconds

Answer

At least 60 seconds

Question 6

After sanitizing items in the third compartment, how should they be dried?

Accepted Answer

Air-dry upside down on a clean drying rack

Answer

Towel-dry immediately with a clean cloth

Answer

Rinse with hot water and then towel-dry

Answer

Place directly into storage while still wet