Setting up a 3 compartment sink. Wash the items in the first sink Use a brush , cloth or nylon scrub pad to loosen dirt - Change the water and detergent when the suds are gone or the water is dirty. - NEVER use hands or nails to scrub or scrape off food and dirt. Sanitize the items in the third sink Soak them in the sanitizer solution for
You must always clean and sanitize each sink and drainboard before using a three-compartment sink. T ___ F ___ 2. After cleaning and sanitizing items in a three-compartment sink they must be wiped dry with a clean cloth. T ___ F ___ 3. A test kit should be used to check the concentration of a chemical sanitizer in a three-compartment sink.
A Prep sink B Utility sink C Designated sink for handwashing D Three-compartment sink!1 What must food handlers do after touching their body or clothing? A Wash their hands B Rinse their gloves C Change their aprons D Use a hand antiseptic!2 When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?
Not for individual sale. Activity Quiz 10 Cleaning and Sanitizing Name Date True or False? 1 Surfaces must be sanitized before they are cleaned. 2 Cleaning reduces the number of pathogens on a surface to safe levels. 3 Utensils cleaned and sanitized in a three-compartment sink should be dried with a clean towel.
The first thing you should do to prepare your 3-compartment manual warewashing sink to wash some tableware by hand is to clean and sanitize all sinks and drainboards Which of the following is NOT required by OSHA as part of a written plan to meet the Hazzard Communication Standard (HCS)?
Equip your dishroom with a sink that has several compartments to add versatility to your dishwashing capabilities. If you own a sink with several compartments, consider adding a 3 compartment sink faucet to your unit so you can funnel water to all of your basins.