Knowing how to correctly wash, rinse and sanitize in a 3-compartment sink is an important part of working with food safely. Let's review the steps:

1. Scrape/Pre-rinse

2. Sink 1: Wash with soap and warm water

3. Sink 2: Rinse: Using clean water (at least 43°C), rinse.

4. Sink 3: Sanitize - Submerge all dishes, utensils, and pots under the water. For hot water sanitizing, ensure water is at least 77°C/170). For chemical sanitizer - ensure the chemical solution is made to its appropriate concentration. Water must be at least 24°C. Leave submerged for 45 seconds, allowing the sanitizer sufficient contact time to destroy any pathogens that remain. Remember to test the sanitizing solution to ensure it is at the appropriate concentration, prior to submerging any items. Change sanitizer every two hours or as often as necessary.

5. Air Dry. After sanitizing is complete, remove contents and allow to air dry on clean, sloped drainage racks, with sufficient drainage to prevent mold growth. Avoid using cloths to manually dry, so to minimize possible contamination of items recently cleaned and sanitized. Once Items are dried, store them appropriately on clean racks and/or shelves at least 15 cm off the ground.