Final answer:
Cleaning and sanitizing equipment in a 3 compartment sink involves using hot water and soap, rinsing, and then using a sanitizing solution such as a properly diluted bleach solution. Health codes often require that the sanitizer's concentration is tested to ensure effectiveness. Proper hand hygiene is also crucial for preventing infections.
Step-by-step explanation:
When cleaning and sanitizing equipment in a 3 compartment sink, you should start by using hot water and soap to remove visible soil and debris. The next step is to rinse with clean water to remove any soap residue. Finally, equipment should be soaked in a sanitizing solution, which could be made from a variety of products, including bleach, as long as it's appropriate for the tools and safe for food contact surfaces. Bleach is a common sanitizer, but it should be used according to the manufacturer's instructions to ensure it is effective without leaving harmful residues. Commercial dishwashers typically use very hot water and air to both clean and sanitize, taking advantage of the high temperature's ability to kill most microbes.
It's essential to follow all health codes for your area, which usually include proper dispensing of a sanitizing solution and verifying its concentration with a test strip to conform with public health requirements. Sanitizing is a critical step in the prevention of cross-contamination and the spread of foodborne illnesses in commercial food service settings.
Note that personal hand hygiene is also essential, and proper hand washing with soap and warm running water, as recommended by the CDC, is the best method to prevent infection. For sanitizing hands when soap and water are not available, an alcohol-based hand sanitizer is recommended.