3-Compartment Sink Flashcards
7 cards from real SNHD practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 3-Compartment Sink flashcards as text
What is the very first step in the 5-step manual warewashing process using a 3-compartment sink?
Answer: Scrape and pre-rinse
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.
According to SNHD regulations, what is the minimum water temperature required for the wash compartment (the first compartment)?
Answer: 110°F (43°C)
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.
What is the primary purpose of the second compartment in a 3-compartment sink setup?
Answer: To rinse off soap and food particles
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.
What is the correct concentration range for a chlorine-based sanitizer in the third compartment?
Answer: 50-100 ppm
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.
What is the final, and fifth, step of the manual warewashing process?
Answer: Air dry on a clean, sanitized surface
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.
How often must the water in the three compartments of the sink be changed?
Answer: When the water becomes soiled or the temperature/concentration is low
The water in all three compartments must be changed when it becomes dirty, cool, or when the sanitizer concentration is no longer effective. There is no set time; it is based on the condition of the water.
To ensure the sanitizer in the third compartment is at the correct concentration, a food handler must use:
Answer: The appropriate chemical test strips
The concentration of chemical sanitizers is invisible to the naked eye. The only approved method to verify the correct concentration is to use the appropriate chemical test strips (e.g., chlorine or quaternary ammonium test strips).