In what order should the three compartment sinks be set up?

The correct order in which the three-compartment sinks should be set up is Wash, Rinse, Sanitize. This process is essential for effective cleaning and sanitizing of kitchen utensils, dishes, and food preparation equipment.

Initially, the washing phase involves using warm soapy water to remove food particles, grease, and debris from the items. This step is crucial because it prepares the surface for the next stages. After washing, the items move to the rinsing compartment, where they are rinsed with clean, hot water to remove both soap and any remaining food residue. This ensures that no soap is carried over into the sanitizing stage.

Finally, the sanitizing compartment is vital for eliminating harmful bacteria. During this step, the items are submerged in a sanitizing solution or hot water at the proper temperature to kill any remaining pathogens.

By adhering to the correct sequence—Wash, Rinse, Sanitize—food safety standards are maintained, reducing the risk of cross-contamination and ensuring that items are safe for use in food preparation.