September is ‪#‎National‬ ‪#‎Foodsafety‬ ‪#‎Education‬ month #NFSM. Today's lesson: How to set up a three-compartment dish washing station.

Cleaning in a three-compartment sink is actually very simple, as long as you know which way to move through the sink stations. It doesn't matter if you go left to right or right to left, just as long as you are consistent to ensure that the clean dishes are not contaminated after drying.

The first of thee sinks will be for washing, and should be filled with detergent and water at least 110 degrees F (43 degrees C).

The second sink is for rinsing and should be filled with clean water. Some jurisdictions allow for the use of running water for rinsing, check your local health code or department.

The third sink is designed for sanitizing and should be filled with water and an approved sanitizer.

Here are the steps involved with using a three-compartment sink for dish washing.

•Step 1: Scrape items before washing them. If necessary, items can be rinsed or soaked.

•Step 2: Wash items in the first sink. Use a brush, cloth towel, or nylon scrub pad to loosen dirt. Change the water and detergent when the suds are gone or the water is dirty.

•Step 3: Rinse items in the second sink. Spray the items with water or dip them in it. Make sure you remove all traces of food and detergent from the items being rinsed. If dipping the items, change the rinse water when it becomes dirty or full of suds.

•Step 4: Sanitize items in the third sink. Change the sanitizing solution when the temperature of the water or the sanitizer concentration falls below requirements. Never rinse items after sanitizing them. This could contaminate their surfaces.

•Step 5: Air-dry items on a clean and sanitized surface. Place items upside down so they will drain. NEVER use a towel to dry items, as it could contaminate them.

Tomorrows lesson: What are the approved sanitizers and how does sanitizing work?