In a three-compartment sink, what is the purpose of the second compartment?

Rinsing to remove detergent. The second compartment is for rinsing. It removes all detergent residue from the items, which is necessary because detergent can interfere with the sanitizing process in the third compartment.

What temperature should the wash water be in a three-compartment sink?

At least 110°F. The wash water (first compartment) should be at least 110°F (43°C). This temperature helps loosen grease and food particles, making cleaning more effective.

How should items be dried after washing and sanitizing?

Air dry on a clean, sanitized surface. Items should air dry on a clean, sanitized drain board. Using towels can recontaminate the clean items. Stacking wet items prevents proper drying and can allow bacteria to grow.

When should you change the water in a three-compartment sink?

When the water becomes dirty or visibly contaminated. Change the water in each compartment when it becomes dirty, soapy residue builds up (in rinse sink), or sanitizer concentration drops below effective levels. Dirty water recontaminates items.

6.2 Three-Compartment Sink Method | Food Handler Certification Exam Prep 2026 | Free Exam Prep

6.2 Three-Compartment Sink Method

The three-compartment sink is the standard method for manually washing, rinsing, and sanitizing equipment and utensils.

Setting Up the Three-Compartment Sink

Compartment 1 - WASH:

Fill with clean water
Temperature: At least 110°F (43°C)
Add approved detergent

Compartment 2 - RINSE:

Fill with clean water
Temperature: Clean, room temperature or warm
No detergent - just clean water

Compartment 3 - SANITIZE:

Fill with sanitizer solution at proper concentration
Temperature: Per sanitizer requirements (usually 75°F)
Or use hot water at 171°F for heat sanitizing

Using the Three-Compartment Sink

Step-by-Step Process:

Pre-scrape items to remove food debris
Sink 1 (Wash): Scrub in warm, soapy water
Sink 2 (Rinse): Rinse off detergent completely
Sink 3 (Sanitize): Submerge for required contact time
Air Dry: Place on clean, sanitized drain board

Important Rules

Rule	Reason
Change water when dirty	Dirty water recontaminates items
Check sanitizer concentration	Too weak = ineffective
Air dry only	Towels can recontaminate
Don't stack wet items	Prevents proper drying
Clean sink before use	Prevents contamination

Contact Time Requirements

Items must remain in sanitizer for the full contact time:

Sanitizer	Contact Time
Chlorine	7 seconds minimum
Iodine	30 seconds minimum
Quaternary Ammonium	30 seconds minimum (varies by product)
Hot Water (171°F)	30 seconds minimum

Dishwashing Machines

High-Temperature Machines:

Final rinse: at least 180°F (82°C)
Sanitizes through heat

Chemical Sanitizing Machines:

Final rinse: at least 75°F (24°C)
Uses chemical sanitizer

For both:

Check temperatures regularly
Clean machine daily
Follow manufacturer instructions

Food Handler Certification Exam Prep 2026

1Introduction

21. Personal Hygiene

32. Time and Temperature Control

43. Preventing Cross-Contamination

54. Food Allergens

65. Receiving and Storing Food

76. Cleaning and Sanitizing

87. Foodborne Illness and Pathogens

Key Takeaways