Water Temperature In 3 Compartment Sink

The exact temperature of the rinse water depends on the local health codes but the absolute minimum is 120 f.

Water temperature in 3 compartment sink.

But as time wears on the temperature drops. The minimum temperature of the water should be between 95 120 degrees fahrenheit depending on your local health code requirements. This step uses clean water to remove cleaning agents from the first sink section so the water should be drained when it becomes too soapy and replaced by fresh water. Remove all traces of food and detergent.

In the 2nd compartment rinse with hot clean water. The second section in a three compartment sink is dedicated to rinsing. Sanitize items in the third sink. This form is provided by michigan department of agriculture.

Spray with water or dip them into it. In one hobart study a sink that registered at 110 degrees at 7 a m. The fda requires water temperature at minimum of 110 degrees for washing dishes in a three compartment sink. When first filled up with the use of a thermometer most operations can easily meet this.

In the 1st compartment wash with a clean detergent solution at or above 110 f or at the temperature specified by the detergent manufacturer. It usually takes place in the first compartment of a 3 compartment sink which should be filled with a mixture of water and either detergent soap degreaser abrasive cleaner alkaline cleaner or acid cleaner. If dipping items change rinse water when dirty or full of suds. Had dropped to 80 degrees in just five hours.

Rinse items in the second sink. Three compartment sink monitoring chart type of sanitizer. Check the time and temperature requirements. Replace the water when the suds are gone or the water is dirty.

Use the sink in the following manner. The required temperature of the water in this section may vary slightly in your local health code but is generally a minimum of 120 degrees fahrenheit. 2 f the allowed temperature varience for a bimetallic thermometer 41 135 f tdz temperature danger zone 45 f acceptable temperature accepted for milk or shell eggs chill down to 41 within 4 hours 70 125 f pathogen zone 110 f temperature of water in first compartment of a 3 compartment sink 135 f hot food holding also cooking temp for grains legumes and veggies 145 f cooking temperature for all fish and meat eggs for immediate service 155 f.