Three-Compartment Sinks

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Three-Compartment Sinks

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When cleaning and sanitizing items in a three-compartment sink, once an item has been cleaned in the first sink and then rinsed in the second, the next step is to sanitize the item in the third. What can the third sink be filled with to sanitize items?

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What does manual mean?

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When should the sanitizing solution be changed in a three-compartment sink?

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When cleaning and sanitizing items in a three-compartment sink, what is each sink used for?

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According to ServSafe, what task should be performed in this order?

• Scrape
• Wash
• Rinse
• Sanitize
• Air-dry

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When a three-compartment sink is unavailable, how can large equipment and utensils be cleaned and sanitized?

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When cleaning and Sanitizing in a Three-Compartment Sink, the second sink is used to rinse the items by dipping or spraying with water. If the items are being dipped, when should the water be changed?

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A three-compartment sink with the proper setup has detergent and water in the first sink for washing the items. What temperature should the water be?

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A properly set up three-compartment sink has clean water in the middle sink for dipping items to rinse them. When is it unnecessary to fill this sink?

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Which of these statements are true about three-compartment sinks?

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The fifth and last step to cleaning and sanitizing items in a three-compartment sink is to air-dry the items on a clean and sanitized surface. Why should the items be placed upside down while drying?

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How should items be dried?

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The first step to cleaning and sanitizing items in a three-compartment sink is to prepare the item’s surfaces for washing by scraping off food and debris. What method can prepare the surfaces if they have dried on food?

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What are the sinks used for when cleaning and sanitizing items in a three-compartment sink?

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The second step to cleaning and sanitizing items in a three-compartment sink is to wash items in the first sink with a brush, cloth towel, or nylon scrub pad to loosen the dirt. When should the water and detergent be changed?

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How should the third sink be used for sanitizing in a three-compartment sink?

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What items are usually cleaned and sanitized by hand in a three-compartment sink?

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Why must staff be provided with a way to measure time in seconds when using a three-compartment sink?

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Why should sanitized surfaces be allowed to air-dry and NEVER be dried with a towel?

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When should the rinsing water be changed in a three-compartment sink?

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When cleaning and sanitizing in a three-compartment sink, after the items have been cleaned in the first sink, how can they be rinsed in the second sink?

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A Three-Compartment Sink needs to be set up correctly before it can be used to sanitize items. What is the first step in preparing a Three-Compartment Sink?

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After washing items in the first sink of a three-compartment sink, the third step is to prepare the items to be sanitized by rinsing the leftover food and detergent from its surfaces. How is this done?

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When cleaning and sanitizing stationary equipment, how should the removable parts be washed, rinsed, and sanitized after removing them?

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How can dried or caked on food be removed from the surfaces of items before washing them in a dishwasher or a three-compartment sink?

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What should you consider when purchasing a three-compartment sink for manual cleaning and sanitizing?

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When should items be rinsed when cleaning and sanitizing in a three-compartment sink?

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A three-compartment sink should have sanitizing solution at the correct concentration in its third sink. What can also be used as an alternative to a sanitizing solution?

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When should the sanitizing solution in a three-compartment sink be changed?

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How are items cleaned and sanitized in most operations?