Utah Food Safety Practice Test

What is required for washing dishes by hand properly?

1. A single sink with hot water

2. A double sink for rinsing and washing

3. A three compartment sink for washing, rinsing and sanitizing

4. Just a rinse under running water

The correct answer is: A three compartment sink for washing, rinsing and sanitizing

For washing dishes by hand properly, a three-compartment sink is essential because it allows for a complete and effective cleaning process. Each compartment serves a distinct purpose: the first compartment is for washing the dishes in hot, soapy water, the second compartment is for rinsing the dishes to remove any soap and food particles, and the third compartment is specifically used for sanitizing the dishes, which is crucial for ensuring that any remaining bacteria or pathogens are eliminated. This method meets food safety standards by ensuring that dishes are not only cleaned but also sanitized, thereby reducing the risk of foodborne illness. Additionally, using a three-compartment sink helps to prevent cross-contamination, as dishes are kept separate during the cleaning stages. In comparison, a single sink would not be sufficient for both washing and sanitizing, a double sink may lack the necessary compartment for proper sanitization, and rinsing dishes under running water alone does not adequately clean or sanitize them, potentially leaving harmful contaminants present. Thus, the three-compartment sink is the recommended standard for effective dishwashing in food safety practices.