What's the minimum water temperature for the wash sink (Sink 1) in the 3-compartment process?
Wash water must be at least 110°F (43°C). Cooler water doesn't activate detergent properly and doesn't lift grease effectively.
What is the correct order of the five steps for the 3-compartment sink?
The sequence is Scrape → Wash → Rinse → Sanitize → Air Dry. Sanitizer only works on a clean surface.
How do you verify the sanitizer in Sink 3 is at the right concentration?
Use a test kit. Sanitizer concentration can't be judged by sight or smell.
After sanitizing, how should items be dried?
Air dry only, items upside down so they drain. Towel-drying defeats the sanitization step because towels can carry contaminants onto the just-sanitized surface.
What is the temperature danger zone — the range where bacteria multiply rapidly?
The temperature danger zone is 40°F–140°F. Cold food must stay at or below 41°F; hot food must stay at or above 140°F.
