Dishwashing in a 3-compartment sink is a manual method for washing and sanitizing multi-service articles (such as pots, pans, large and small utensils, chopping boards etc..). A restaurant is required to have either a 3-compartment sink or a 2-compartment sink with a mechanical dishwasher. The procedures vary between 2-compartment and 3-compartment methods. In the video, you will learn about each step in the 3-compartment method. Take a look when you are ready. On the next page, you will find a recap of the process, along with temperature considerations in Celsius to be aware of for the exam.