Final answer:
The statement is true; the three-compartment sink should be cleaned every 4 hours, when contaminated, or when the water is changed to maintain kitchen hygiene and safety standards. This involves washing, rinsing, and sanitizing in that specific order to prevent foodborne illnesses.
Step-by-step explanation:
The question relates to the best practices for maintaining hygiene and safety in a kitchen, particularly concerning how often a three-compartment sink should be washed, rinsed, and sanitized. It is essential to follow these procedures to prevent cross-contamination and foodborne illnesses.
According to health and safety regulations, it is true that the three-compartment sink should be thoroughly washed, rinsed, and sanitized every 4 hours, or more often if necessary, such as when the water becomes contaminated or is changed. The reason for this is that bacteria and other pathogens can multiply rapidly at room temperature, potentially reaching unsafe levels.
The first compartment is used for washing with a mixture of hot water and detergent to remove food particles and grease. The second compartment is for rinsing in hot water to remove any soap residue. The final compartment is used for sanitizing, which involves a solution of either hot water at a specific temperature or a chemical sanitizing agent to eliminate any remaining bacteria.
It is crucial to follow the correct procedures for the cleaning and sanitizing process in the order specified: wash, rinse, and then sanitize. Furthermore, the effectiveness of the sanitizing solution must be regularly checked with test strips to ensure it is at the proper concentration.