Sanitizing 3 compartment sinks Servsafe

Sanitizing 3 compartment sinks


What is Sanitizing and how do we do it?


Sanitizing is the process of reducing the number of microorganisms on a clean surface to safe levels (removing microorganisms you cannot see). Both can be done with heat or chemicals. Sometimes we misuse terms regarding sanitation, so to further clarify definitions for killing microorganisms, disinfection and sterilization methods are much higher levels of microorganism destruction than sanitizing


  • Rinse, scrape, or soak all items before washing them.


  • Clean items in the first sink. Wash them in a detergent solution at least 110 ̊F (43 ̊C). Replace the water when the suds are gone or the water is dirty.


  • Rinse items in the second sink. Spray with water or dip them into it. Remove all traces of food and detergent. If dipping items, change rinse water when dirty or full of suds.


  • Sanitize items in the third sink. Soak in hot water or asanitizer solution. Check the time and temperaturerequirements for the sanitizer you are using and use a test kit to check concentration.


  • Air dry all items. Place items upside down so they will drain.



What are the factors that affect the cleaning process?
1) Type and condition of the dirt
2) Water hardness
3) Water temperature
4) Surface
5) Agitation or pressure
6) Length of treatment

What are cleaners?
Chemicals that remove food, dirt, rust, stains, minerals, or other deposits.


What guidelines should you use when using cleaners?

Follow manufacturers’ instructions carefully, and do not use one type of cleaner in place of another.

3 common types of Chemical Sanitizers:
Chlorine (bleach) , Iodine, Quats
-Room temperature water is best for use with sanitizers.

Two forms of sanitizing methods

Heat Sanitize
Chemical Sanitize


Heat Sanitize is as follows:

1.) Soak in 171ºF water for at least 30 seconds.
2.) Run through a high temperature dishwasher

Servsafe Westchester County Food Safety

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