The popularity of the three-compartment dishwashing process indicates a three-compartment sink is essential for virtually eincredibly restaurant. Most neighborhood wellness codes require them, and also they"re excellent pieces of equipment to have actually also if you likewise invest in a commercial dishwasher, given that they administer an different dishwashing strategy if your warewashing tools fails.

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With prior approval, some health and wellness departments permit two-compartment sinks in places through low dishwashing volume. However before, some businesses might wish to go in the various other direction and also install a four-compartment sink, offering an additional bay for soaking tools or a garbage disposal unit.

The three-sink method of manually washing dishes has actually been roughly for a while, and also a lot of human being know the basics: wash, rinse, and sanitize. However before, tright here are guidelines in area for each action to ensure that eextremely dish emerges clean and also sanitized. While each local wellness code varies, the FDA warewashing guidelines shown listed below are based on the 2017 FDA Food Code1 and also have the right to be used as a general overview of the procedure.

Warewashing via the 3-sink Method: First Steps

To properly execute the three-compartment dishwashing procedure, you need to first prepare the area and the dishes to be washed. Your three-compartment sink have the right to additionally be supplied to wash wiping cloths, clean produce, and thaw food, yet it can"t be used as a mop sink, for hand also washing, or to wash maintenance devices. To prevent feasible cross contamicountry, sepaprice handwashing sinks and mop sinks should be provided for employees to wash their hands and also rinse off maintenance devices. Posting accessories such as handwashing indications and also timers in the kitchen deserve to aid clearly suggest which sinks are for hand also washing to eliminate confusion.

If food product is to be washed or thawed in the three-compartment sink, each basin should be cleared, washed, and sanitized prior to and also after usage. The very same rules use if wiping cloths are waburned in the sink. Regardmuch less for which functions it has actually been provided, each section of the three-bay sink need to be thoabout cleaned and also sanitized prior to each dishwashing session, and also it need to also be totally cleared and cleaned eextremely 4 hours.

The dishes likewise must be prepped prior to they"re waburned. Excess food must be scraped off right into a trash can or food waste disposal. If you"re making use of a four-section sink, the first area have the right to be provided throughout this prep duration, either to residence the food waste disposal or as a space to soak dishes to make rerelocating caked-on food simpler.

The temperature of detergent water is generally rather hot; to aid safeguard your employees" skin from chemical cleansers and also burns, have latex or neoprene dishwashing gloves and also waterproof dishwasher aprons accessible for usage. Equipment such as a dishtable can likewise be useful, providing employees a designated area to remainder soiled dishes waiting to be cleaned.

Wash, Rinse, Sanitize: The 3-sink System

The three-compartment sink rules for hand-operated warewashing revolve approximately three main steps: wash, rinse, and also sanitize. Each step has actually particular FDA guidelines for sanitizer temperature and other variables, however the correct order of a three-compartment sink device never transforms. Further steps – such as scraping, pre-rinsing, and drying dishes – should likewise be contained for optimal cleanliness.

Prep: Scrape leftover food and residue off the dishes right into a waste container or disposal device. Some operations feature a pre-rinse faucet to quickly rinse the dishes as well.Wash: Scrub dishes in the initially sink compartment making use of heat, soapy water.Rinse: Rerelocate soapy residue by rinsing dishes in clean, warm water in the second sink basin.Sanitize: Soak dishes in the 3rd sink to sanitize them. Dishes have the right to be sanitized with exceptionally hot water or a chemical sanitizing solution.Air dry: Place dishes on a self-draining rack or drainboard to dry. Never use any kind of towel or various other cloth to wipe dishes dry; doing so might contaminate the recently sanitized dishes.

FDA Warewashing Guidelines for the 3-sink Method

The FDA provides a variety of extra guidelines for each step of the three-compartment dishwashing process, and also it"s crucial to likewise be aware of local health codes as soon as establishing up your dishwashing station. To streamline the procedure, more details on appropriate FDA warewashing guidelines pertained to hand-operated dishwashing are extended below.


The initially step in the three-sink technique, after prepping, is washing. It"s necessary to note that washing dishes just makes them visibly clean, so it"s necessary to finish the process with sanitization. The initially compartment in a three-bay sink need to be filled via a solution of water and among the following: soap, detergent, acid or alkaline cleaner, degreaser, or an abrasive cleaner. Depending on your local health and wellness codes, the water"s minimum temperature will certainly need to be in between 95 and 120 levels Fahrenheit. Keep a thermometer nearby to ensure the water is at the right temperature.

Depfinishing on your restaurant"s requirements, a combination of glass brushes, sponges and scrubbers, dish cloths, and also scrub brushes might come in handy.


The second area in a three-compartment sink is dedicated to rinsing. The required temperature of the rinse water in this section might differ slightly in your local health and wellness code yet is primarily a minimum of 110 levels Fahrenheit. This action provides clean water to rerelocate surfactants and various other cleaning agent residue from the initially sink section. Wares can be rinsed by immersing them in the rinse basin or by spraying them through clean, warm water.

To encertain sanitary procedure once immersing wares, water in the rinse basin should be drained and reinserted via fresh water once it cools dvery own listed below 110 levels Fahrenheit, becomes visibly soapy or cloudy, or as soon as eextremely 4 hrs during continual sink cleaning.


This 3rd action in the three-sink approach is arguably the a lot of important. It ensures that all harmful microorganisms are killed and have the right to be accomplished among two methods.


All dishes and also tools sanitized via either method have to be totally immersed in the warm water or chemical sanitizing solution for the compelled time period. Because the water in a warm water sanitizing mechanism is kept at temperatures hot enough to burn skin, you"ll must outfit the sanitizing sink basin through a rack or basket for employees to comfortably lower and also lift items in and also out of the hot water.

Use a warewashing machine for items that are as well large to be totally submerged in the sanitizing sink basin.

Restaurant Dishwashing Procedures for Drying Dishes

According to FDA warewashing guidelines, dishes must constantly air dry and are never to be dried via towels. For this reason, you"ll most likely require a drainboard on your sink. This drainboard need to be self-draining to prevent the buildup of water, and it have to be big enough to enable all cleaned items to dry.

If you"ll be washing a high volume of dishes, a drainboard may not be huge sufficient to contain the cleaned dishes and also permit sufficient air flow for drying. To address this, you may desire to add some drainage shelves to create even more drying room in your dishroom.

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After the dishes are dry, they can be put in dish cabinets for clutter-complimentary storage.