Question

In which order should the three compartment sinks be set up?

1) Wash, Rinse, Sanitize
2) Sanitize, Rinse, Wash
3) Rinse, Wash, Sanitize
4) Sanitize, Wash, Rinse

Answer 1

The correct order for setting up a three compartment sink is Wash, Rinse, Sanitize, and this sequence is essential for ensuring proper cleanliness in food service.

Step-by-step explanation:

The correct order for setting up a three-compartment sink in food service establishments is:

1) Wash, Rinse, Sanitize

This sequence ensures proper cleaning and sanitation of dishes, utensils, and other food service equipment. The first compartment is for washing with hot soapy water, removing dirt and contaminants. The second compartment is for rinsing, removing soap and residual contaminants. Finally, the third compartment is for sanitizing, using a sanitizing solution to kill bacteria and ensure the equipment is safe for use.

Adhering to this order helps maintain cleanliness, prevents cross-contamination, and ensures that dishes and utensils are effectively sanitized before their next use in food preparation or service.