How many compartments should the sink have for manual cleaning and sanitization of food service equipment?

• A. 2
• B. 4
• C. 5
• D. 3

Answer: (D)

Three compartments are used in a manual dishwashing sink to support a three-step cleaning process: wash with detergent, rinse with clean water, and sanitize with an approved sanitizer. This sequence is essential to remove soils, rinse away soap and debris, and then reduce microbial contamination to safe levels before items air-dry, which helps prevent recontamination. In practice, the first basin is for washing with hot water and detergent, the second for rinsing with clean water, and the third for sanitizing with the proper sanitizer and contact time. Temperature and sanitizer concentration should follow manufacturer directions or local health codes. This three-compartment setup is the standard for most food service operations; fewer compartments would hinder proper cleaning and sanitizing.