Final answer:
A proper manual dishwashing station requires a three-compartment sink with separate sections for washing, rinsing, and sanitizing with a hot water temperature above 140°F and the utilization of suitable detergents.
Step-by-step explanation:
Manual Dishwashing Station Setup
A properly set up manual dishwashing station includes a few essential components to ensure that dishes are washed and sanitized effectively. First, it should have at least a three-compartment sink: one for washing with soapy water, a second for rinsing with clean water, and the third compartment contains a sanitizing solution, which is critical for microbial control. The water used for washing dishes should be hot water above 140°F to remove grease and debris and help in the sanitizing process. Moreover, usage of appropriate detergents that break down food particles and oils is essential in the washing compartment.
For question 2, antiseptic is the substance suitable for use on living tissues to prevent infection, as opposed to disinfectants which are typically used on non-living surfaces. Handwashing dishes properly also involves using a detergent, typically with surfactants that decrease the surface tension of water improving cleanliness, followed by rinsing the dishes to remove any soap residue.