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What is the sanitizing temperature in the three compartment sink?
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The first step in cleaning and sanitize items in a thre-compartmen sink is?
The first step in cleaning and sanitizing items in a three-compartment sink are manually washing them.
What must be the minimum water temperature in the wash compartment of a three-compartment sink?
110
When cleaning and sanitizing equipment in a three you compartment sink?
drain and fill each compartment with fresh water and detergent or sanitizer several times
What is the order of a three compartment sink?
wash rinse and sanitize
When using hot water to sanitize in a 3 compartment sink, the water must be at least what temperature?
The water in the first and second sink needs to be a minimum of 110 degrees Fahrenheit to meet the FDA requirements. If you plan to use water in your third sanitizing sink, the water must be 171 degrees Fahrenheit or hotter. Check with your local health guidelines to make sure you’re adhering to regional requirements.
The proper set up of a three-compartment sink in?
Cross-contamination can occur when
Where can you find a used three-compartment sink?
Salvage yards or restaurant supply stores.
What should a food handler do after adding too much sanitizer to the three compartment sink?
Nbb
Where could I find a cheap 3 compartment sink?
You can actually buy a three compartment sink at any commercial kitchen retailer. You can also find one online at ebay or at 'usedequipmentdirect' where you might actually find the best price.
When washing dishes compartment sink what should the first compartment contain?
90
When washing dirty pan in a compartment sink what should a food handler do first?
Take the pan to the sink.
Tools and equipents used to prepare food?
Depends what food you are going to prepare. A typical small American restaurant needs a gas range, a flat grill, a regular oven, a convection oven, a deep fryer. a dishwasher, a 3 compartment sink, a separate sink for washing your hands and 3erd sink to wash vegetables, a dry storage place, a cooler or refrigerator and a freezer , you need pots and pans and knives and spoons like at home, most of the health departments are going to require you have thermometers and a light to keep the food at the right temperature and tests strips for you sanitizing process .
