3-Compartment Sink Flashcards
6 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 6 3-Compartment Sink flashcards as text
What is the minimum water temperature required in the wash compartment of a 3-compartment sink?
Answer: 110°F (43°C)
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.
Before washing items in a 3-compartment sink, what must a food handler do first?
Answer: Scrape or pre-rinse items to remove large food particles
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.
In a 3-compartment sink, the correct order of operations is:
Answer: Wash → Rinse → Sanitize → Air dry
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.
Which sanitizer concentration is acceptable for chemical sanitizing in the third compartment of a 3-compartment sink when using chlorine bleach?
Answer: 50–100 ppm
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.
After sanitizing in the 3-compartment sink, how should utensils and equipment be dried?
Answer: Air dried in a clean, upright position
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.
How often should the wash and sanitize solutions in a 3-compartment sink be changed?
Answer: When they become visibly dirty, cloudy, or fall below proper concentration
Wash and sanitize solutions must be changed whenever they become visibly dirty, cloudy, or lose their proper concentration — and always at the end of the day. Waiting for a fixed time interval could allow contaminated solutions to remain in use.