Set up

  1. Wash your hands at the hand sink (never at this sink).
  2. Clean and sanitize all three sinks and both drainboards.
  3. Sink 1 (WASH): detergent and water at 110°F or hotter.
  4. Sink 2 (RINSE): clean water at 110°F or hotter.
  5. Sink 3 (SANITIZE): chlorine 50–99 ppm (water 100°F or warmer), quat at label strength (75°F or warmer), iodine 12.5–25 ppm (68°F or warmer), or hot water at 171°F or hotter.
  6. Test the sanitizer with a strip, or the hot water with a thermometer. Log it.

Sources: Food Code 4-301.12 · Food Code 4-302.14 · Food Code 4-501.114 · Source protocols: printable sign, how to use the three-compartment sink

Washing, step by step

  1. Scrape food into the trash. Soak heavy soil.
  2. Wash in sink 1. Scrub until all food and grease are gone.
  3. Rinse in sink 2 to remove all soap.
  4. Sanitize in sink 3. Fully submerge: chlorine at least 10 seconds (7 only at 50 ppm and 100°F or warmer); quat and iodine at least 30 seconds; hot water at least 30 seconds.
  5. Air-dry upside down on a clean rack. Don't towel-dry. Don't rinse after sanitizing unless the label says to.
  6. Store only when fully dry, 6 inches off the floor. Cups upside down, utensils handles up.

Sources: Food Code 4-703.11 · Food Code 4-901.11 · Food Code 4-903.11

Change the water when

  • The wash water is dirty, greasy or out of suds
  • The water gets too cool
  • The sanitizer tests low (retest every 2–4 hours)

Never: wash hands, dump mop water, thaw food or rinse produce in this sink while dishes are being washed. Never mix chemicals, skip the rinse, or stack dishes wet.

Sources: Source protocols: printable sign (change the water when; never)

Sink rules

  • A sink with at least 3 compartments is required for washing by hand. Each must fit the biggest pots.
  • A 2-compartment sink needs county approval, and only for batches, never a steady flow of dishes.
  • Temporary outdoor events: three labeled tubs (wash, rinse, sanitize). Confirm with your county.
  • Home kitchens (MEHK): a working sink with hot and cold water and a sanitizing agent; dishes sanitized between each use.
  • Food trucks: a 3-compartment sink with enough water to fill it without running out for handwashing.

Sources: Food Code 4-301.12 · Utah Code 26B-7-416(9)(b) · R392-102-6(14) · Source protocols: outdoor three tubs for utensils (confirm with the county)

The rules behind it

  • Cleaning and sanitizing. Wash, rinse, sanitize, air-dry. Chlorine 50–99 ppm 10 s; quat per label 30 s; hot water 171°F 30 s. Test kit on site. Food Code 4-301.12, 4-302.14, 4-501.114, 4-703.11, 4-901.11; R392-102-8(17), R392-102-10
  • Handwashing and 3-compartment sinks on the truck. At least one hand sink with hot and cold water, soap, towels and a sign, used only for hands. A 3-compartment sink with enough water to fill it without running out for handwashing. Sanitizer test kit on board. R392-102-6(13)–(14), R392-102-8(17), R392-102-14(5)–(7) · source