Three Sink Method for Potwashing

The **Three-Sink Method** is a systematic approach to washing dishes that ensures cleanliness and sanitization in commercial kitchens. It’s commonly used in restaurants, cafeterias, and other food establishments where washing dishes by hand is required. Here’s how it works:

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### **The Three Sinks and Their Purpose:**
1. **Sink 1: Washing**
- **Purpose:** Remove food particles and grease.
- **Process:** Fill the sink with **hot water** (110°F or higher) and **detergent**.
- **Steps:**
- Scrape off leftover food into a trash bin.
- Submerge and scrub dishes in the soapy water.

2. **Sink 2: Rinsing**
- **Purpose:** Remove detergent and residue.
- **Process:** Fill the sink with **clean water** (no soap or sanitizer).
- **Steps:**
- Rinse the dishes thoroughly to ensure no soap remains.

3. **Sink 3: Sanitizing**
- **Purpose:** Kill bacteria and germs.
- **Process:** Fill the sink with **sanitizing solution** (e.g., chlorine bleach diluted in water as per manufacturer’s instructions).
- **Steps:**
- Submerge dishes for the recommended amount of time (usually 30 seconds or more).
- Ensure the sanitizing solution maintains proper concentration and temperature.

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### **Drying:**
- Place the sanitized dishes on a clean drying rack or surface.
- Allow them to air dry completely. **Do not towel dry**, as it can introduce bacteria.

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### **Important Notes:**
- Change water in each sink as needed to maintain cleanliness.
- Use a test strip to ensure the sanitizer solution is at the correct concentration.
- Follow local health department regulations for water temperature and sanitizer levels.

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