The Three-Sink Method
Wash , rinse and sanitize are the basic steps that serve as the foundation of what is known as the “three-sink method” of manual dish washing, with three-compartment sinks having been designed for this exact process. While the concept has been around for quite some time, there are still some important things to remember:
2. Rinse The second bay in your sink
should be dedicated to rinsing . Use clean water that is at least 120 degrees Fahrenheit in order to remove any cleaning agents from the wash bay. Drain the water when it becomes too soapy and replace it with fresh water.
Before You Begin Proper dish cleaning first requires a designated area for dishes to be washed. It is also important to note that while three-compartment
3. Sanitize Sanitizing is the third and arguably most important step because it ensures that all harmful microorganisms are eliminated. Chemical sanitizing kills bacteria through the use
sinks can be used to wash wiping cloths, clean produce and thaw food, it should not be used for washing hands or as a mop sink. Each sink bay should also be completely emptied and cleaned every four hours.
of dissolvable tablets or chlorine solutions, with sanitation taking between seven and 30 seconds. Hot water sanitization uses water at or above 171˚ F to kill all microorganisms on dishes. This method requires your sanitizing sink bay to have a sink heater installed.
1. Wash Washing dishes makes them visibly clean but doesn’t necessarily eliminate all harmful pathogens invisible to the naked eye, so it's only the first step. Fill your wash
Dry Once the manual cycle is complete, you will need to dry your dishes. They should always be air dried and never dried with a towel. A self-
bay with a solution of water and at least one of the following: soap, detergent, acid or alkaline cleaner, degreaser or an abrasive cleaner. Your water’s minimum temperature should be between 95 and 120˚ F.
draining drainboard must be used in order to prevent water accumulation. Your drainboard should also be large enough to accommodate all of your clean items.
Related DON Branded Cleaning Chemicals
Pink Dish™ Pot & Pan Detergent 1J213 2/1 gal bottles
Frisk™ Plus Pot & Pan Detergent 1J188 2/1 gal bottles
Sanni-Shine™ Quaternary Sanitizer 1J463 2/1 gal bottles
EQUIPMENT GUIDE
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