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
In what order must the three compartments of a 3-compartment sink be used?
Answer: Wash, rinse, sanitize
The correct order is wash, rinse, then sanitize. Washing removes food and grease, rinsing removes soap residue, and sanitizing kills remaining pathogens.
What is the minimum water temperature required for the wash compartment of a 3-compartment sink?
Answer: 110°F (43°C)
The wash water must be at least 110°F to effectively cut grease and loosen food particles from surfaces.
Before placing items in the 3-compartment sink, what must a food handler do first?
Answer: Scrape and pre-rinse items to remove food debris
Items must be scraped and pre-rinsed before washing to prevent the wash water from becoming contaminated too quickly with heavy food debris.
When using chlorine bleach as a sanitizer in the third compartment, what concentration is required for utensils and food-contact surfaces?
Answer: 50–100 ppm
Chlorine sanitizer must be maintained at 50–100 ppm to effectively kill pathogens without leaving harmful chemical residue on food-contact surfaces.
How long must items be immersed in the sanitizer compartment of a 3-compartment sink?
Answer: At least 30 seconds
Items must be fully submerged in the sanitizer solution for at least 30 seconds to allow sufficient contact time for the sanitizer to kill harmful microorganisms.
After sanitizing items in the third compartment, how should they be dried?
Answer: Air-dry upside down on a clean drying rack
Items must be air-dried upside down on a clean drying rack. Towel-drying can recontaminate freshly sanitized surfaces with bacteria from the towel.